|S/N||PROJECT TOPICS||VIEW PROJECT INFO.|
|1.||THE OCCURRENCE AND BIOCONTROL OF THE POSTHARVEST FUNGI RESPONSIBLE FOR SWEET POTATO SPOILAGE|
|2.||COMPARATIVE ANALYSIS OF THE MICROBIAL QUALITY OF WATER SOURCED FROM DIFFERENT BOREHOLES|
|3.||SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.|
|4.||BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.|
|5.||PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.|
|6.||ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.|
|7.||ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE|
|8.||ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE.|
|9.||QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT|
|10.||EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)|
|11.||A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQUEOUS WISTAR RAT|
|12.||PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN|
|13.||COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.|
|14.||PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.|
|15.||MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST, NIGERIA.|
|16.||PYROLYSIS STUDIES OF GROUNDNUT SHELL|
|17.||QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.|
|18.||QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA|
|19.||THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.|
|20.||THE QUALITY ASSESSMENT OF NON-ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES.|
|21.||THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.|
|22.||HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL|
|23.||ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM|
|24.||MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF FRESHWATER FISH PONDS|
|25.||SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH|
|26.||THE EFFECT OF MYCOBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.|
|27.||QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.|
|28.||SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.|
|29.||EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM.|
|30.||EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH.|
|31.||EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).|
|32.||QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.|
|33.||DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE|
|34.||EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.|
|35.||QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL|
|36.||PHYSIO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS.|
|37.||INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS|
|38.||THE EFFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX|
|39.||ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC|
|40.||AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD|
|41.||PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR|
|42.||EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI|
|43.||CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT|
|44.||EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)|
|45.||NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE|
|46.||PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES|
|47.||EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)|
|48.||THE PHYSICOCHEMICAL PROPERTIES OF HONEY|
|49.||PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA|
|50.||EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT|
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