PROJECT MATERIALS FOR DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY.
1 THE EFFECTS OF DIFFERENT PROCESSGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
2 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
3 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
4 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
5 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
6 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
(ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
7 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
PIPE GUIEENSE (UZIZA)
XYLPIA AETHPICA (UDA)
MONODORA MYRISTICA (EHURU)
TETRAPELURA TETRAPTERA (OSHOSHO)
8 USE OF COMPOSITE FLOUR BLENDS FOR
BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
9
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
