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FOOD SIENCE TECHNOLOGY (FST)

Production and evaluation of instant noodles from composite flour (wheat and bambara nut)

Production and evaluation of instant noodles from composite flour (cassava and bambara nut)

The evaluation and the effect of pasteurization on the quality of soymilk

 Evaluation of genotoxicity in knorr cube using alliums cepa assay

Microbiological evaluation of metarium microcarpum (ofor)

Investigation of the effect of environmental agents of corrosion on mild steel sheets used In underground pipe(a case study of federal polytechnic Nekede Owerri) HND

The economic importance of fermentation of some foods

The effects of solar cycle variation in the electron density in the ionosphere

Comparative analysis of modified starch from cassava and yam


Variation of earth’s magnetic field line

Factors affecting the quality of acid-base titration

Mycology of a spoilt tomato


FOOD TECHNOLOGY

1.      THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) = ADIBE SABINA

2.      THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT = ONYIA UJUNWA

3.      EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) = ONYIA ESTHER

4.      PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. = OBI CHIMEEBELE

5.      THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER = NDUBUOKWU ANGELA 

6.      AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) = MADUBUEZE BLESSING

7.      THE ROLE OF PACKAGING IN FOOD PROCESSING = MADU HAPPINESS

8.      MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON = IROANYA CHARITY

9.      ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. =EZECHI MAUREEN C.

10.  THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT = CHARITY UGWU

11.  A QUALITY ANALYSIS OF THE THICKNESS OF PART AND CORRUGATED ASBETES ROOFING SHEETS OF EMENITE LIMITED ENUGU = ARUOSIGHE E.M

12.  ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION = ARIHI IFEYINWA SUSSAN

13.  PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE = ANYANWU OGECHUKWU

  1. BIOCHEMISTRY OF ‘UGBA’ FERMENTATION= ST-BC OKAFOR PROJECT
  2. EFFECT OF STEEPING PERIOD ON THE YIELD OF STARCH AND FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED AND UNMODIFIED STARCH FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY) (TITLE PAGE HND FT)
  3. THE TYPES, CAUSES AND CONSEQUENCES OF DRUG ABUSE AMONG SECONDARY SCHOOL STUDENTS IN OWERRI NORTH LOCAL GOVERNMENT AREA IN IMO STATE. = OGECHI OKORIE (NCE BIOLOGY)
  4. COMPARATIVE STUDY ON THE RHEOLOGICAL PROPERTIES OF STARCH SOLUTIONS OF SOME TUBER CROPS (CASSAVA, COCOYAM AND SWEET POTATO)   (IMMORTAL HND FT)
  5. THE NUTRIENT POTENTIAL OF COMPLEMENTARY FOOD PRODUCED FORM SORGHUM (SORGHUM BICOLOR), SOYBEAN (GLYCINE MAX), AND BANANA (MUSA SAPIENTUM)= (AMADI STELLA HND FT)
  6. EFFECT OF SOAKING ON THE NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF ASPARAGUS BEAN = ALAELE FT

20.  QUALITY CHARACTERISTICS OF BEER PRODUCED USING ‘GONGRONEMA LATIFOLIUM’ (UTAZI) & ‘GARCINA KOLA’ (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB COMPLET WORK (FT H)

  1. QUALITY CHARACTERISTICS OF BEER PRODUCE USING GONGRONEMA LATIFOLIUM (UTAZI) & GARCINA KOLA (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB (FT H)
  2. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT CASSAVA FLOUR (COMPOSITE FLOUR) = GODWIN 2
  3. PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE= PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE
  4. Production And Evaluation Of Instant Noodles From Composite Flour (Wheat And Bambara Nut)

    Production And Evaluation Of Instant Noodles From Composite Flour (Cassava And Bambara Nut)

    The Evaluation And The Effect Of Pasteurization On The Quality Of Soymilk

     Evaluation Of Genotoxicity In Knorr Cube Using Alliums Cepa Assay

    Microbiological Evaluation Of Metarium Microcarpum (Ofor)

    Investigation Of The Effect Of Environmental Agents Of Corrosion On Mild Steel Sheets Used In Underground Pipe(A Case Study Of Federal Polytechnic Nekede Owerri) Hnd

  5.  

    The Economic Importance Of Fermentation Of Some Foods

    The Effects Of Solar Cycle Variation In The Electron Density In The Ionosphere

    Comparative Analysis Of Modified Starch From Cassava And Yam

    Variation Of Earth’s Magnetic Field Line

    Factors Affecting The Quality Of Acid-Base Titration

    Mycology Of A Spoilt Tomato

FOOD TECHNOLOGY 

1.      PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (WHEAT AND BAMBARA NUT)

 

2.      PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (CASSAVA AND BAMBARA NUT) THE EVALUATION AND THE EFFECT OF PASTEURIZATION ON THE QUALITY OF SOYMILK

 

3.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA/FT

 

4.  PRODUCTION OF PURE WATER /SEMINAR

5.      PRODUCTION  OF CASSAVA /SEMINAR

 

6.      EVALUATION OF THE EFFECT OF PASTURIZATION TIME ON THE QUALITY OF SOYMILK/FT

 

 

7.  EVALUATION OF THE EFFECT OF PASTURIZATION TIME ON THE QUALITY OF SOYMILK/FT

 

8.      MICROBIOLOGICAL QUALITY OF SELECTED PACKAGED WATER SOLD IN FEDERAL POLYTECHNIC NEKEDE

 

9.   THE BIOACCUMULATION OF HEAVY METALS ON SOME FISH SPECIES (A CASE STUDY OF OTAMMIRI RIVER, IMO STATE/FIT

 

 

10.              PRODUCTION OF BREAKFAST CEREAL USING PIGEON PEA AND MILLET/FT

 

11.              THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT  LATERITE ON THE RHEOLOGICAL AND THERMAL PROPERTIES OF PALM OIL (A CASE STUDY OF AHIAZU MBAISE)/FT

 

FOOD TECH

1.            THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

 

2.            COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

 

3.            DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

4. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

5.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

6. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA

COMPOSITE FLOUR.

7. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

8. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

9. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

10. THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

 

11 EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

 

FOOD TECHNOLOGY

1. PRODUCTION AND COMPARATIVE EVALUATION OF THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAM FROM FRUITS VARIETIES, (BANANA, PAWPAW, PINEAPLE, ORANGE AND STRAWBERY)

2. DETERMINATION OF THE PHYSICAL PROPERTIES, MINERAL AND HEAVY METAL CONTENT OF TABLE SALT BRANDS SOLD IN OWERRI METROPOLIS OF IMO

3. A SURVEY OF THE ASCORBIC ACID (VITAMIN C) CONTENT PRESENT IN FRUITS AND VEGETABLES EATEN IN OWERRI, IMO STATE (ORANGE, PINEAPPLE, BANANA, UGU, UKAZI AND UHA)

4. EFFECT OF SPROUTING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PIGEON PEA (CAJANUS CAJAN) SEED FLOURS

5. EXTRACTION AND CHARACTERIZATION OF OIL FROM CHRYSOPHYLLUM ALBIDUM SEED

(AFRICAN STAR APPLE)

6. NUTRITIONAL AND SENSORY EVALUATION OF BISCUIT PRODUCED FROM COMPOSITE FLOUR – WHEAT AND PLANTAIN

7./ FRYING CHARACTERISTICS OF BEAN BALLS (“AKARA”) MADE FROM AFRICAN YAM BEAN

8. NUTRIENT COMPOSITION, ANTI-NUTRIENT AND FUNCTIONAL PROPERTIES OF BREAKFAST CEREALS PRODUCED WITH PIGEON PEA (CAJANUS CAJAN) AND MILLET (PENNISTUM AMERICANUM)

9. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

10. MODIFICATION AND PERFORMANCE EVALUATION OF GARIFIAR MACHINE

11. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL MECHANICAL AND SOLVENT EXTRACTION METHODS)                                                                                            

12. PRODUCTION AND COMPARATIVE EVALUATION OF THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAM FROM FRUITS VARIETIES, (BANANA, PAWPAW, PINEAPLE, ORANGE AND STRAWBERY)

13. PRODUCTION AND QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT, CASSAVA, GROUNDNUT AND CORN STARCH BLEND

14. PRODUCTION OF WEANING FOOD FROM BAMBARA GROUNDNUT SEED (VIGNA SUBTERRANEA (L) VERDC) AND COOKING BANANA FRUIT AND ITS PHYSICOCHEMICAL AND ANTI-NUTRITIONAL ANALYSIS

15. QUALITY CHARACTERISTICS OF DIFFERENT RICE AND PLANTAIN FLOURS

16. SENSORY, PROXIMATE AND MICROBIAL EVALUATION OF HOME MADE DONER KEBAB (SHARWARMA) AND THE COMMERCIALLY SOLD DONER KEBAB IN OWERRI METROPOLIS

17. THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT LATERITE ON THE MICROBIOLOGICAL EFFECTS ON PALM OIL (A CASE STUDY OF AHIAZU MBAISE)

18. THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT LATERITE SOIL SAMPLES ON THE RHEOLOGICAL AND THERMAL PROPERTIES OF PALM OIL

(A CASE STUDY OF AHIAZU-MBAISE)

 

19. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF OKPA PRODUCED FROM AFRICA YAM BEAN FLOUR SPHENOSTYLIS STENOCARPA

20. THE EFFECT OF FERMENTATION ON THE FUNCTIONAL PROPERTIES OF DETARIUM MICROCARPUM (OFOR) SEED FLOUR

21. THE PHYTOCHEMICALS, NUTRIENTS, AND ANTI-NUTRIENTS OF DIFFERENT CULINARY LOCAL SPICES AND HERBS USED IN PREPARING DIFFERENT DISHES IN NIGERIA  (UZIZA, UDA, EHURU, UTAZI, AND SCENT LEAF)

22. EFFECT OF PACKAGING MATERIAL ON THE FUNCTIONAL AND MICROBIAL QUALTY OF GARRI

23. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF OKPA PRODUCED FROM AFRICA YAM BEAN FLOUR SPHENOSTYLIS STENOCARPA

24. THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

25. COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

26. DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

27. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

28.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

29. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA COMPOSITE FLOUR.

30. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

31. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

32. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

33.  THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

34. EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

35. EFFECT OF DIFFERENT DEBITTERING METHODS ON THE ASCORBIC ACID AND MINERAL CONTENT OF BITTER LEAF (VERNONIA AMYGDALINA)

36. NUTRIENT AND ORGANOLEPTIC QUALITIES OF COOKIES PRODUCED WITH WHEAT / LEGUME FLOUR COMPOSITES

37. PRODUCTION AND EVALUATION OF WEANING FOOD USING MALTED PEARL MILLET (PENNISETUM TYHOIDS) AND SOYBEANS (GLYCINE MAX)

38. QUALITY CHARACETRISTICS OF RED PALM OIL SOLD IN OWERRI MUNICIPAL WEST AND NORTH L.G.A’S OF IMO STATE

39. SELECTED CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKAMU PRODUCED WITH MILLET, MAIZE AND SORGHUM

40. RE-DESIGN AND PERFORMANCE EVALUATION OF MEAT BARBECUE PROCESSING EQUIPMENT

41. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT/ PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL/ MECHANICAL AND SOLVENT EXTRACTION METHODS)

42. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF “OKPA” PRODUCED FROM AFRICA YAM BEAN FLOUR (SPHENOSTYLIS STENOCARPA)

FOOD TECH

1.        THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA 

2.        COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

3.        DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

4. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

5.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

6. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA COMPOSITE FLOUR. 

7. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

8. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

9. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

10. THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

11 EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

12. EFFECT OF DIFFERENT DEBITTERING METHODS ON THE ASCORBIC ACID AND MINERAL CONTENT OF BITTER LEAF (VERNONIA AMYGDALINA)

13. NUTRIENT AND ORGANOLEPTIC QUALITIES OF COOKIES PRODUCED WITH WHEAT / LEGUME FLOUR COMPOSITES

14. PRODUCTION AND EVALUATION OF WEANING FOOD USING MALTED PEARL MILLET (PENNISETUM TYHOIDS) AND SOYBEANS (GLYCINE MAX)

15. QUALITY CHARACETRISTICS OF RED PALM OIL SOLD IN OWERRI MUNICIPAL WEST AND NORTH L.G.A’S OF IMO STATE

16. SELECTED CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKAMU PRODUCED WITH MILLET, MAIZE AND SORGHUM

17. RE-DESIGN AND PERFORMANCE EVALUATION OF MEAT BARBECUE PROCESSING EQUIPMENT

18. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT/ PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL/ MECHANICAL AND SOLVENT EXTRACTION METHODS)

19. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF “OKPA” PRODUCED FROM AFRICA YAM BEAN FLOUR (SPHENOSTYLIS STENOCARPA)

FOOD TECHNOLOGY

20. PROXIMATE AND SENSORY EVALUATION OF CORN FLOUR FORTIFIED WITH PERIWINKLE FLOUR

21. FEASIBILITY STUDY ON CANDY PLANT AT EKEONUWA, DOUGLAS ROAD/SEMINBNAR

21. MICROBIOLOGICAL QUALITY OF SELECTED PACKAGED WATER SOLD IN FEDERAL POLYTECHNIC NEKED/HND

                    

22. INDUCED BREEDING OF CLARIAS GARIEPINUS USING PITUITARY GLAND PRESERVED IN DIFFERENT CONCENTRATIONS OF ETHANOL (ALCOHOL)

23. PROXIMATE AND SENSORY EVALUATION OF CORN FLOUR FORTIFIED WITH PERIWINKLE FLOUR

24. PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (WHEAT AND BAMBARA NUT)

25. COMPARATIVE ANALYSIS OF MODIFIED STARCH FROM CASSAVA AND YAM/HND

26. THE PRODUCTION AND SENSORY EVALUATION OF LOCALLY PRODUCED GIN FROM MILLET


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