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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