FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS.docx

1. FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED
FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE
AND BANANA
 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT
STARCH (IMUMU)
 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED
FROM THREE FISH SPECIES
 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SAMPLES IN OSUN STATE
 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS
(Parkiabiglobosa)
 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science

2.  EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND
GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR
AND FERMENTED PLANTAIN FLOUR food science
 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE
IN BREAD
 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN
HO POLYTECHNIC
 SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE
BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
 PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
 THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES
ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)
 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
 CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER
SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE
 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
 EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF
INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.
 PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
 PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
 SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE
BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
 EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF
CASSAVA FLOUR
 EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT
EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
 THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY
OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)
 PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

3.  THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM
TIGERNUT AT DIFFERENT TEMPERATURES
 SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE
BOD AND BIOLOGICAL
 TOXICITY OF THIS AQEOUS ENVIRONMENT
 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
 PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
 EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT
EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE XANE
 SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE
BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
 PRODUCTION OF BANANA FLAVOURED SOY YOGURT
 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT
EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N- HEXANE
 PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET
POTATO COMPOSITE FLOUR.
 PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
 EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM –
WHEAT COMPOSITE BREAD
 CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA
BREWERIES
 PRODUCTION AND CHARACTERISATION OF COCONUT OIL
 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT
EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
 PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
 PRODUCTION AND CHARACTERITZATION OF COCONUT OIL
 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
 NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM
BEEF, MUTTON AND GOAT MEAT
 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
 PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
 EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM

4.  A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF
VEGETABLE OILS SOLD IN NEKEDE MARKET
 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM
BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY
OREDO LOCAL GOVERNMENT AREA
 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN
OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF
FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT
AREA OF EDO STATE
 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM
(SORGHUM BICOLOR) BISCUIT
 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT
PRODUCTION
 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF
BITTERING PRINCIPLES IN IT
 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE
CONTENT OF AFRICAN YAM BEAN
 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN
NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT
TEMPERATURE OF PROOFING DURING BREAD
 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH IMPLICATION.
 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS
FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE)
LEMON C GROUPS (CITRUS PARADOX)
 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL,
COCONUT AND MELON
 THE ROLE OF PACKAGING IN FOOD PROCESSING
 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON
THE QUALITY ATTRIBUTES OF SUYA (MEAT)

5.  THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND
BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE
PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME
ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO
STATE
 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY
HERBS AND LOCAL SPIES
 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING
(PEANUT/CASSAVA FLOUR)
 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF
PLANATAIN FLOUR
 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT
TEMPERATURE OF PROOFING DURING BREAD MAKING
 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH
EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND
RED VARIETY)
 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED
PAP (OGI)
 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF
WHEAT/BAMBKA GROUNDNUT BLEND
 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE
PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND
BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
 MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL,
COCONUT AND MELON
 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS
FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE)
LEMON C GROUPS (CITRUS PARADOX)
 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF
BITTERING PRINCIPLES IN IT
 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES
OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

6.  THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE
ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF
WHEAT/BAMBKA GROUNDNUT BLEND
 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM
(SORGHUM BICOLOR) BISCUIT
 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS
FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE)
LEMON C GROUPS (CITRUS PARADOX)
 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND
BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
 PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND
FUFU PROCESSES FROM CASSAVA VARIETIES
 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM
RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI”
(COMMERCIAL “OGIRI”)
 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS
FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE)
LEMON C GROUPS (CITRUS PARADOX)
 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING
(PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF
PEANUT BUTTER
 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE
CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL,
COCONUT AND MELON
 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT
TEMPERATURE OF PROOFING DURING BREAD MAKING
 CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF
BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S)
“ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH
 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH
EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND
RED VARIETY)
MORE TOPICS:

7. FSAT0001 BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF
BOREHOLE WATER IN UYO URBAN
FSAT0002 ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH
FSAT0003 EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN
BREADFRUIT STARCH CONCENTRATE
FSAT0004 A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF
KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT
PATRONAGE
FSAT0005 EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES
AND FORMULATED DIETS
FSAT0006 PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID
BACTERIA FROM PALM WINE
FSAT0007 DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING
OF SPENT GRAIN
FSAT0008 NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC
PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED
AFRICAN YAM BEAN AND CRAYFISH
FSAT0009 EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC
ORGANISMS
FSAT0010 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND
NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0011 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN
YOGHOURT PRODUCTION
FSAT0012 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND
CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
FSAT0013 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT
TEMPERATURE OF PROOFING DURING BREAD
FSAT0014 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR
HOME ECONOMICS EDUCATION
FSAT0015 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF
CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA
(UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA
(OSHOSHO)
FSAT0016 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT
TEMPERATURE OF PROOFING DURING BREAD MAKING
FSAT0017 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH IMPLICATION

8. FSAT0018 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED
CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE)
LEMON C GROUPS (CITRUS PARADOX).
FSAT0019 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL
PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
FSAT0020 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0021 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND
NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0022 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT
FLOUR, CASSAVA FLOUR
FSAT0023 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC
PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED
AFRICAN YAM BEAN AND CRAYFISH
FSAT0024 IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS
AND CONSTRAINTS
FSAT0025 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM
A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
FSAT0026 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM
CASHEW NUTS
FSAT0027 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND
FLAVOURED WITH GINGER
FSAT0028 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
FSAT0029 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF
WHEAT/BAMBKA GROUNDNUT BLEND
FSAT0030 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA
(CASSAVA) FLOUR
FSAT0031 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT
FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
FSAT0032 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
FSAT0033 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM
PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE,
ORANGE AND BANANA
FSAT0034 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
FSAT0035 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER
NUT STARCH (IMUMU)

9. FSAT0036 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR
OBTAINED FROM THREE FISH SPECIES
FSAT0037 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SAMPLES IN OSUN STATE
FSAT0038 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS
(PARKIABIGLOBOSA)
FSAT0039 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD
SCIENCE
FSAT0040 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER,
CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0041 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT
FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
FSAT0042 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
FSAT0043 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD
SERVICES IN HO POLYTECHNIC
FSAT0044 PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR
AND FUFU PROCESSED FROM CASSAVA VARIETIES
FSAT0045 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN
YOGHURT’S PRODUCTION
FSAT0046 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL,
COCONUT AND MELON
FSAT0047 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM
RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI”
(COMMERCIAL “OGIRI”)
FSAT0048 THE ROLE OF PACKAGING IN FOOD PROCESSING
FSAT0049 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING
MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
FSAT0050 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA)
AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
FSAT0051 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON
THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
FSAT0052 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FSAT0053 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF
PLANTAIN FLOUR

10. FSAT0054 THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE
ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0055 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN
NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
FSAT0056 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF
FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA
OF EDO STATE
FSAT0057 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG
WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
FSAT0058 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE
STUDY OREDO LOCAL GOVERNMENT AREA
FSAT0059 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS
FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
FSAT0060 A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES
OF VEGETABLE OILS SOLD IN NEKEDE MARKET
FSAT0061 EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
FSAT0062 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA”
PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
FSAT0063 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
FSAT0064 PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
FSAT0065 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
FSAT0066 NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED
FROM BEEF, MUTTON AND GOAT MEAT
FSAT0067 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE
DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
FSAT0068 PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
FSAT0069 CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA
BREWERIES
FSAT0070 EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF
COCOYAM – WHEAT COMPOSITE BREAD
FSAT0071 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-
SWEET POTATO COMPOSITE FLOUR.
FSAT0072 EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND
ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).

11. FSAT0073 SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED
COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0074 BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS
IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0075 PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0076 ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS
IN NIGERIA
FSAT0077 ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS
IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
FSAT0078 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC
CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0079 QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP
PRODUCED FROM DATE FRUIT
FSAT0080 PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
CHILDREN
FSAT0081 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR
TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0082 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL
PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
FSAT0083 PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS
SOLD IN OSUN STATE.
FSAT0084 MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT)
SOLD IN SOUTH WEST,NIGERIA
FSAT0085 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0086 QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN
NIGERIA
FSAT0087 QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS
IN NIGERIA
FSAT0088 THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF
EKULU RIVER
FSAT0089 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE
DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
FSAT0090 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF
HYPERTENSIVE PATIENTS
FSAT0091 ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM

12. FSAT0092 MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH
WATER FISH PONDS
FSAT0093 SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0094 THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD
IN ENUGU STATE
FSAT0095 QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM
TAMARIND AND PINEAPPLE
FSAT0096 SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS
SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
FSAT0097 EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIO NAL
FACTORS OF PLEUROTUS TUBER REGIUM
FSAT0098 EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE
FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
FSAT0099 QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO
PASTE BRANDS IN NIGERIA
FSAT0100 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO
CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR
BUTTER OIL
FSAT0101 PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER
MARKETED IN MINNA METROPOLIS
FSAT0102 QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY
SCHOOL
FSAT0103 INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
FSAT0104 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER,
CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0105 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT
FLOUR AND FERMENTED PLANTAIN FLOUR
FSAT0106 ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC
PROPERTIES OF FLOUR AND CASSAVE VERIETIES
FSAT0107 EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM
PALM KERNEL, COCONUT AND MELON
FSAT0108 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM
PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE,
ORANGE AND BANANA
FSAT0109 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN
YOUGHOURT PRODUCTION

13. FSAT0110 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
FSAT0111 THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING
MICRO ORGANISM
FSAT0112 EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO
ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
FSAT0113 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER
NUT STARCH (IMUMU)
FSAT0114 EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED
IN YOGHOURT
FSAT0115 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR
OBTAINED FROM THREE FISH SPECIES
FSAT0116 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SAMPLES IN OSUN STATE
FSAT0117 EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE
CONTENT OF AFRICAN YAM BEAN
FSAT0118 THE PROXIMATE AND PERFORMANCE EVALUATION OF
SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING
BREAD
FSAT0119 EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH
FSAT0120 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA
BIGLOBOSA)
FSAT0121 FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND
COOKED WALNUT
FSAT0122 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0123 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC
CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0124 ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE
FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0125 EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA
UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0126 ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN
NIGERIA
FSAT0127 ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD
VENDORS IN NIGERIA

14. FSAT0128 QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED
TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
FSAT0129 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR
TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0130 EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM
DATE FRUIT
FSAT0131 A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF
AQEOUS WISTAR RAT
FSAT0132 EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
FSAT0133 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL
PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
FSAT0134 EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD
IN NIGERIA
FSAT0135 EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT)
SOLD
FSAT0136 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0137 EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0138 EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0139 EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY
RIVER
FSAT0140 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE
DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
FSAT0141 THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE
OF HYPERTENSIVE PATIENTS
FSAT0142 THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED
FROM VARIOUS SPICES
FSAT0143 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF
HYPERTENSIVE PATIENTS
FSAT0144 RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED
SECONDARY SCHOOL
FSAT0145 THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS
AND STEM
FSAT0146 THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL
QUALITIES OF FRESH WATER FISH PONDS
FSAT0147 THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH

15. FSAT0148 EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD
IN ENUGU STATE
FSAT0149 THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
FSAT0150 ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI
NUTRITIONAL FACTORS OF PLEUROTUS
FSAT0151 THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES
SOLD IN SOME RESTAURANTS
FSAT0152 DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED
FROM COWPEA AND BAMBARA NUT DURING STORAGE
FSAT0153 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO
CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR
BUTTER OIL
FSAT0154 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD
SERVICES IN HO POLYTECHNIC
FSAT0155 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
FSAT0156 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
FSAT0157 FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND
MATERIALS
MORE TOPICS:
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED
FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND
BANANA
THE PHYSICOCHEMICAL PROPERTIES OF HONEY

16. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT
STARCH (IMUMU)
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED
FROM THREE FISH SPECIES
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN
OSUN STATE
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia
biglobosa)
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND
GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI

17. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND
FERMENTED PLANTAIN FLOUR
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN
BREAD
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO
POLYTECHNIC
THE EFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED
IN MINNA METROPOLIS.

18. QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND
MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM
COWPEA AND BAMBARA NUT DURING STORAGE
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS
IN NIGERIA.
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE
COOKING TIME OF Corchorus olitorius(EWEDU).
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATIO N
HETEROCYCLIC AMINES IN MEAT AND FISH.
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS
OF PLEUROTUS TUBER REGIUM.

19. SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM
CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND
AND PINEAPPLE.
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU
STATE.
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH
PONDS
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM

20. RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY
SCHOOL
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE
PATIENTS.
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM
HIBSCUS SABDARIFFA AND VARIOUS SPICES.
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU
RIVER.
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
PYROLYSIS STUDIES OF GROUNDNUT SHELL

21. MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN
SOUTH WEST, NIGERIA.
PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN
OSUN STATE.
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF
GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR
RAT
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR
TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)

22. QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED
FROM DATE FRUIT
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF
GARI SOLD IN IBADAN,OYO STATE.
ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED
TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN
NIGERIA.
PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE
AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.

23. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR
PRODUCED FROM BAMBARA NUT AND COWPEA.
HOW TO RECEIVE PROJECT MATERICAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the
following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
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