ASSESSMENT OF CONSUMER ACCEPTANCE AND NUTRITIONAL PROFILE OF INSECT-BASED PROTEIN PRODUCTS IN NORTHERN NIGERIA CHAPTER ONE INTRODUCTION 1.1 Background of the Study Our food systems are under increasingly pressure to provide sufficient protein for a projected population of 9.7 billion by 2050, with a need to minimise the impact of animal production on the natural […]
SCHOOL PROJECT TOPICS BY DEPARTMENT: FOOD SCIENCE PROJECT TOPICS AND MATERIALS
INFLUENCE OF PACKAGING ATMOSPHERE (MAP) ON THE MICROBIAL STABILITY OF FRESH-CUT FRUITS IN PLATEAU STATE
INFLUENCE OF PACKAGING ATMOSPHERE (MAP) ON THE MICROBIAL STABILITY OF FRESH-CUT FRUITS IN PLATEAU STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study In recent years, the consumption of fresh-cut (also referred to as minimally processed) fruits has increased above the national average in Nigeria, mainly due to urbanisation, evolving food preferences, supermarkt and convenience […]
FORTIFICATION OF GARRI WITH MICRONUTRIENTS: STABILITY AND BIOAVAILABILITY STUDIES IN ENUGU STATE
FORTIFICATION OF GARRI WITH MICRONUTRIENTS: STABILITY AND BIOAVAILABILITY STUDIES IN ENUGU STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Garri is a granular, partially pre-cooked and fermented form of cassava, which is one of the most important staple foods in Nigeria, especially in the South-East geopolitical zone, such as Enugu State. Derived mainly from […]
COMPARATIVE ANALYSIS OF TRADITIONAL AND INDUSTRIAL PALM OIL PROCESSING METHODS ON QUALITY INDICES IN EDO STATE
COMPARATIVE ANALYSIS OF TRADITIONAL AND INDUSTRIAL PALM OIL PROCESSING METHODS ON QUALITY INDICES IN EDO STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Palm oil, extracted from the mesocarp (middle layer) of the oil palm fruit (Elaeis guineensis Jacq.) is the world’s most widely produced and consumed vegetable oil, representing about 40% of international […]
EFFECT OF ENZYMATIC TREATMENT ON JUICE YIELD AND CLARITY OF PINEAPPLE IN AKWA IBOM STATE
EFFECT OF ENZYMATIC TREATMENT ON JUICE YIELD AND CLARITY OF PINEAPPLE IN AKWA IBOM STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Pineapple (Ananas comosus (L.) (L.) Merr.) is one of the most valuable tropical fruits, with the third-largest tropical fruit production worldwide, after bananas and citrus. Pineapple is highly sought after and widely […]
SHELF-LIFE PREDICTION OF PACKAGED SMOKED FISH USING ACCELERATED STORAGE STUDIES IN DELTA STATE
SHELF-LIFE PREDICTION OF PACKAGED SMOKED FISH USING ACCELERATED STORAGE STUDIES IN DELTA STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Fish and fishery products are the most perishable and valuable food products in Nigeria and are the major source of animal protein consumed in Nigeria. Delta State is one of Nigeria’s major fish-producing states […]
ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM HIBISCUS SABDARIFFA (ZOBO) AND ITS APPLICATION IN FUNCTIONAL BEVERAGES IN ABUJA
ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM HIBISCUS SABDARIFFA (ZOBO) AND ITS APPLICATION IN FUNCTIONAL BEVERAGES IN ABUJA CHAPTER ONE INTRODUCTION 1.1 Background of the Study Hibiscus sabdariffa L. also known as roselle and familiarly sold in Nigeria as ‘zobo,’ is a well-cultivated annual herb where dried calyces are infused to produce a vibrant red, sour-tasting, beverage. […]
IMPACT OF DIFFERENT DRYING TECHNOLOGIES (FREEZE, SPRAY, SUN) ON THE NUTRITIONAL QUALITY OF MORINGA LEAVES IN KANO STATE
IMPACT OF DIFFERENT DRYING TECHNOLOGIES (FREEZE, SPRAY, SUN) ON THE NUTRITIONAL QUALITY OF MORINGA LEAVES IN KANO STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Moringa oleifera Lam., known as the “miracle tree” or “drumstick tree”, is a rapidly growing, drought-resilient multipurpose tree that is widely grown in tropical and subtropical Africa and Asia. […]
DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE BREAD FROM RICE–PLANTAIN FLOUR BLENDS IN LAGOS STATE
DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE BREAD FROM RICE–PLANTAIN FLOUR BLENDS IN LAGOS STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study The popularity of gluten-free (GF) food products has evolved from being niche dietary supplements to mainstream foods due to the rise in global incidence of celiac disease (CD), non-celiac gluten sensitivity (NCGS) and […]
EVALUATION OF AFLATOXIN CONTAMINATION IN STORED MAIZE AND ITS PUBLIC HEALTH IMPLICATIONS IN BENUE STATE
EVALUATION OF AFLATOXIN CONTAMINATION IN STORED MAIZE AND ITS PUBLIC HEALTH IMPLICATIONS IN BENUE STATE CHAPTER ONE: INTRODUCTION 1.1 Background of the Study Aflatoxins are naturally occurring mycotoxins mainly produced by filamentous fungi of the genus Aspergillus (mainly A. flavus, A. parasiticus, and rarely A. nomius). The secondary metabolites are considered as some of the […]
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF COMPOSITE FLOUR FROM MILLET AND BAMBARA NUT IN NIGER STATE
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF COMPOSITE FLOUR FROM MILLET AND BAMBARA NUT IN NIGER STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study The formulation of composite flours using underutilized indigenous crops has attracted considerable attention from researchers and policymakers in recent years as an approach to improve food security, dietary diversity, minimize wheat imports, […]
EFFECT OF CONTROLLED FERMENTATION ON THE PROBIOTIC POTENTIAL OF OGI PRODUCED IN OYO STATE
EFFECT OF CONTROLLED FERMENTATION ON THE PROBIOTIC POTENTIAL OF OGI PRODUCED IN OYO STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Ogi (also referred to as akamu or koko) is a fermented cereal porridge commonly eaten throughout West Africa, with Nigeria being its regional epicentre, where it is a culturally important infant weaning food, […]
APPLICATION OF HACCP PRINCIPLES IN SMALL-SCALE FISH PROCESSING INDUSTRIES IN RIVERS STATE
APPLICATION OF HACCP PRINCIPLES IN SMALL-SCALE FISH PROCESSING INDUSTRIES IN RIVERS STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Fish is an excellent animal protein source and as one of the most consumption animal protein foods in Nigeria, it plays a crucial role in meeting the protein needs of millions of households, including low-income […]
FUNCTIONAL AND PASTING PROPERTIES OF MODIFIED CASSAVA STARCH FOR INDUSTRIAL APPLICATIONS IN OGUN STATE
FUNCTIONAL AND PASTING PROPERTIES OF MODIFIED CASSAVA STARCH FOR INDUSTRIAL APPLICATIONS IN OGUN STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Starch is one of nature’s most important and widely-used biopolymers, being the major source of energy in human nutrition and a raw material in the manufacture of a variety of products such as […]
OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE
OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE. CHAPTER ONE INTRODUCTION 1.1 Background of the Study There has been a tremendous growth in the demand for pre-cooked (ready-to-eat, RTE) snacks worldwide as a result of increasing urbanization, shifting dietary patterns, and an increased desire for convenient and nutritious snacks. This […]
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS) ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), […]