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S/N PROJECT TOPICS VIEW PROJECT INFO.
1. COMPARATIVE ANALYSIS OF THE MICROBIAL QUALITY OF WATER SOURCED FROM DIFFERENT BOREHOLES
2. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.
3. BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
4. PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
5. ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.
6. ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
7. ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE.
8. QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
9. EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
10. A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQUEOUS WISTAR RAT
11. PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
12. COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
13. PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
14. MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST, NIGERIA.
15. PYROLYSIS STUDIES OF GROUNDNUT SHELL
16. QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
17. QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
18. THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.
19. THE QUALITY ASSESSMENT OF NON-ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES.
20. THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
21. HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
22. ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
23. MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF FRESHWATER FISH PONDS
24. SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
25. THE EFFECT OF MYCOBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
26. QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.
27. SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
28. EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM.
29. EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH.
30. EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).
31. QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.
32. DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
33. EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
34. QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
35. PHYSIO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS.
36. INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
37. THE EFFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
38. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
39. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
40. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
41. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
42. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
43. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
44. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
45. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
46. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
47. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
48. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
49. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

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