Food Science and Engineering

Introduction

Fish is a highly perishable food which needs proper handling and preservation if it is to have long shelf … Read more “Smoking of Fish”

Introduction

Yoghurt whose name come from the Turkish word ,Yoghurt is mostly made from natural milk i.e milk sourced from … Read more “Production of Yoghurt”

Introduction

Tomato puree is a thick red paste or concentrate made from crushed tomato pulp that has been cooked and … Read more “Production of Varieties of Tomato Products”

Introduction

The locally made ‘ogi’ or ogi powder can be produced from maize, millet or sorghum or rice. Maize is … Read more “Production of Powdered Ogi”

Introduction

Plantains are a member of the banana family. They are starchy, low in sugar variety that is cooked before … Read more “Production of Plantain Flour”

Introduction

Beans popularly known as cowpea is a major source of protein in an average home, and due to this, … Read more “Production of Beans Flour”

Introduction

Soybean is a species of legume. It grows in pods, and these pods contains edible seeds which has numerous … Read more “Processing of Soy Milk”

Introduction

Food processing is basically the transformation of raw ingredients, by physical or chemical means into food, or of food … Read more “Introduction to Food Processing Laboratory”

Introduction

Moisture is more or less water which serves as a medium for microbial activities. Food moisture analysis involves the … Read more “Moisture Content Determination”

Introduction

Moisture content of food substances is an important test to check for the quality of the food.

Click Here … Read more “Determination of Moisture Content in Coca Cola”