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Department of Food Science And Technology | Final Year Research Project Topics | Download Free Projects

  • 1. EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES

    » CHAPTER 1 5 DELIVERY WITHIN 5 WORKING DAYS...Continue Reading »

    Item Type: Project Material |  50 pages |  1,109 engagements | 

  • 2. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR R...

    » CHAPTER ONE   1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content ...Continue Reading »

    Item Type: Project Material |  50 pages |  1,407 engagements | 

  • 3. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE

    » ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12 18 years were selected randomly from two (a private and a public) secondary schools in Egor Local Government Area of Edo State. Nutrition education improved their mean nutrition knowledge scores significant (p...Continue Reading »

    Item Type: Project Material |  50 pages |  1,175 engagements | 

  • 4. A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  991 engagements | 

  • 5. EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  856 engagements | 

  • 6. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE O...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  1,140 engagements | 

  • 7. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

    » CHAPTER ONE .1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of S...Continue Reading »

    Item Type: Project Material |  50 pages |  888 engagements | 

  • 8. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  710 engagements | 

  • 9. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  1,097 engagements | 

  • 10. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content O...Continue Reading »

    Item Type: Project Material |  50 pages |  716 engagements | 

  • 11. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

    » CHAPTER ONE 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  488 engagements | 

  • 12. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE ...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review 2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of So...Continue Reading »

    Item Type: Project Material |  50 pages |  655 engagements | 

  • 13. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  948 engagements | 

  • 14. PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content O...Continue Reading »

    Item Type: Project Material |  50 pages |  660 engagements | 

  • 15. PRODUCTION OF BANANA FLAVOURED SOY YOGURT

    » Abstract   Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and the effect of fortification of banana flavour j...Continue Reading »

    Item Type: Project Material |  50 pages |  1,122 engagements | 

  • 16. SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXI...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  696 engagements | 

  • 17. TOXICITY OF AQUEOUS ENVIRONMENT

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content O...Continue Reading »

    Item Type: Project Material |  50 pages |  401 engagements | 

  • 18. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIF...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  473 engagements | 

  • 19. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  630 engagements | 

  • 20. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL T...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  605 engagements | 

  • 21. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

    Item Type: Project Material |  50 pages |  416 engagements | 

  • 22. EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCE...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content O...Continue Reading »

    Item Type: Project Material |  50 pages |  1,022 engagements | 

  • 23. CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED F...

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  587 engagements | 

  • 24. THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION

    » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

    Item Type: Project Material |  50 pages |  445 engagements | 

  • 25. NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

    » TABLE OF CONTENTS PAGES Title page i Certification ii Dedication iii Acknowledgement iv Table of Content vi CHAPTER ONE 1.0 Introduction 1 CHAPTER TWO 2.0 History of Nutritional Disorder 5 2.1 Literature Review 5 2.2 Diagnosis of Nutritional Disorder 8 2.3 Causes and Symptoms 9 2.4 Effect of malnutrition 10 2.5 Effect of protein Energy Malnutrition 11 2.6 Classes of Food, deficiency, Symptom, Caus...Continue Reading »

    Item Type: Project Material |  50 pages |  1,527 engagements | 


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