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Research Topics Suggestion for Agriculture and Environmental Sciences Project Topics

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8 projects found in Agriculture and Environmental Sciences Project Topics

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Default cover image for CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS

CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS

Hyperlipidemia refers to a group of inherited and acquired illnesses in which the body's lipid levels are abnormally high. Obesity prevalence ranges from 8.1% to 22.2% in Nigeria, with overweight …

Agriculture and Environmental Sciences Project Topics
Default cover image for DEVELOPMENT, EVALUATION AND IN-VIVO STUDIES OF DOUGH MEAL FROM PLANTAIN, DEFATTED SESAME AND RICE BRAN FLOUR

DEVELOPMENT, EVALUATION AND IN-VIVO STUDIES OF DOUGH MEAL FROM PLANTAIN, DEFATTED SESAME AND RICE BRAN FLOUR

Malnutrition is a problem in Africa, particularly in rural areas, where starchy foods such as maize, cassava, plantain, yam, rice, and others are consumed as staple foods, resulting in a …

Agriculture and Environmental Sciences Project Topics
Default cover image for EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

The desire for healthy and safe choice of food is increasing with the recent use of functional foods that can serve as healthier choices to the consumers. Incorporation of sesame …

Agriculture and Environmental Sciences Project Topics
Default cover image for EFFECT OF DRYING TEMPERATURE AND PACKAGING MATERIAL ON THE QUALITY PARAMETER OF ORANGE-FLESHED SWEET POTATOES

EFFECT OF DRYING TEMPERATURE AND PACKAGING MATERIAL ON THE QUALITY PARAMETER OF ORANGE-FLESHED SWEET POTATOES

Orange fleshed sweet potatoes (OFSP) contain significant quantities of -carotene, a precursor for vitamin A. The crop is being promoted to tackle vitamin A deficiency, a serious public health problem …

Agriculture and Environmental Sciences Project Topics
Default cover image for NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRAN

NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRAN

Cookies are widely consumed as snacks, but deficient in protein, resulting in protein-energy malnourishment. Its enrichment with protein-rich and fibre-rich food sources could minimize malnutrition and help in managing diabetes …

Agriculture and Environmental Sciences Project Topics
Default cover image for NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTS

NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTS

Avocado (Persea americana) fruit deteriorates rapidly after harvest and this necessitated the implementation of this project. The objective of this project was centred around two accomplishments, i) to salvage the …

Agriculture and Environmental Sciences Project Topics
Default cover image for NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX

NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX

Yoghurt is a fermented milk product from an anaerobic fermentation of milk and milk products by the lactic acid fermentation through the action of majorly Streptococcus thermophilus and Lactobacillus bulgaricus. …

Agriculture and Environmental Sciences Project Topics
Default cover image for PRODUCTION AND EVALUATION OF DIETARY FIBER FROM CITRUS WASTE FOR FORTIFICATION OF "JUNK" FOODS

PRODUCTION AND EVALUATION OF DIETARY FIBER FROM CITRUS WASTE FOR FORTIFICATION OF "JUNK" FOODS

Citrus fruits are one of the commercially grown fruits and are high in phytochemicals and biologically active substances that have health benefits. However, the processing of citrus fruits generates approximately …

Agriculture and Environmental Sciences Project Topics

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