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Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri – Complete project material

[ad_1] ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated…

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Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage – Complete project material

[ad_1] CHAPTER ONE 1.0 INTRODUCTIONHis of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max…

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Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour – Complete project material

[ad_1] CHAPTER ONE 1.0     INTRODUCTIONBiscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough…

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Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib And Cassava Manihot Esculante Starch – Complete project material

[ad_1] CHAPTER ONE 1.0 INTRODUCTION1.1 BREAKFASTBreakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be…

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Analysis Of The Hygienic Condition Of Canteen Food Services In Nigeria – Complete project material

[ad_1] CHAPTER ONE CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as…

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Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds – Complete project material

[ad_1] ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts…

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Analysis Of The Hygienic Condition Of Canteen Food Services – Complete project material

[ad_1] CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place…

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Production Of Jam Using Banana Its Nutritive Value – Complete project material

[ad_1] ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to…

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Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut Bl – Complete project material

[ad_1] ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO…

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Production Of Jam Using Banana/Its Nutritive Value – Complete project material

[ad_1] ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to…

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