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FOOD SCIENCE & TECHNOLOGY TOPICS

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1. A SURVEY OF FUEL HIKE AND ITS IMPLICATIONS ON FOOD PRODUCTION AND SUPPLY IN NIGERIA

BACKGROUND OF THE STUDY: A historical examination of the Nigerian economy and its expansion reveals farming as the primary economic sector and the source of foreign exchange. Agriculture accounted for more than 80% of export profits and salaries in the 1960s, but over time, it contributed for around 65 percent of economic growth.

Agriculture contributed 34 percent of GDP in 1970 and 50 percent of GDP in 2003 (Daramola, 2004). Agriculture currently a...

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2. CAUSES AND PREVENTION OF DANGERS IN THE AREA OF FOOD PREPARATION

BACKGROUND OF THE STUDY

Occupational dangers pose a significant threat to an active workforce. Fricidences such as back discomfort, contact dermatitis, shoulder and wrist fractures, cuts, and burns are some of the occupational illnesses and injuries that workers experience. The afflicted employees lose valuable work hours, and in extreme circumstances, they may suffer lifelong impairment or die. People from all walks of life endure or have encountered some type of r...

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3. A STUDY ON THE AETIOLOGY AND MITIGATION OF RISKS IN THE FOOD PREPARATION ENVIRONMENT

Abstract: Occupational risks pose a significant risk to a dynamic labour force. Various occupational hazards, including but not limited to musculoskeletal disorders such as back discomfort, contact dermatitis, fractures in the shoulder and wrist, as well as cuts and burns, are among the prevalent health issues and injuries experienced by individuals in the workplace. Significant amounts of productive work time are forfeited by impacted personnel, and in more extreme inst...

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4. THE EVALUATION OF MICROORGANISMS ON GARRI

ABSTRACT: In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and  Abakaliki respectively.  The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microben.  The growth were further suspected to biochemical...

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5. AN ECONOMIC EXAMINATION OF THE FOOD SAFETY PRACTISES WITHIN THE PORK MARKETING INDUSTRY IN AKWA-IBOM STATE

ABSTRACTl: The pig is a commonly encountered domesticated animal that may be found in Nigeria as well as various regions around West Africa.  Pigs are commonly raised for the purpose of producing meat, known as pork, as well as fat, referred to as lard.  The pig is capable of producing litters on a biannual basis.  A single litter or birth typically yields a range of eight (8) to sixteen (16) piglets.  In addition, they consume whatever ed...

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6. EFFECT ON BIOLOGICAL PRESENTATION ON SPILOTAGE OF ORGANISMS OF FERMENTED MAIZE (OGI)

ABSTRACT

In Africa, various foods go through fermentation such as porridges, beverages (both alcoholic and non-alcoholic), meat, breads, pancakes, fish, vegetables, tubers, legumes, dairy products, and condiments. One of the most prevalent fermented cereals is fermented porridge. In Nigeria, fermented cereals, particularly maize, are used to make fermented porridge, local brew (busaa), and beer through grain fermentation. This  study aims to as...

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7. FOOD CHOICE DECISION-MAKING AMONG SCHOOL-GOING ADOLESCENTS AMIDST THE NUTRITION TRANSITION IN URBAN ACCRA, GHANA

ABSTRACT

Like many countries of the world, Ghana is experiencing a nutrition transition and rising non-communicable diseases. Adolescents are susceptible to diet-related health risks as they experience significant physical and psychological changes, which are happening in tandem with food environment changes, including widespread proliferation of large portion and package sizes of energy-dense, nutrient-poor foods. Both local and multinational food and beverage companies have encour...

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8. ANALYSIS OF COMMONLY CONSUMED FOOD IN EASTERN NIGERIA FOR NUTRITIONAL AND ANTI-NUTRITIONAL VALUE

1.1INTRODUCTION

Food is any substance consumed to provide nutritional support for the body (Aguilera and David, 1999). Its components include water, carbohydrate, lipids, proteins, enzymes, vitamins, minerals, colours, flavours and food additives and it is ingested by an organism and assimilated by the organism's cell in an effort to produce energy, maintain life, or stimulate growth (Davidson, 2006).

The right to food is a human right derived from the International Co...

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9. ASSESSMENT OF NUTRITIONAL AND PHYSICAL CHARACTERISTICS OF MAIZE (Zea Mays) STORED IN METALLIC SILOS

ABSTRACT

The magnitude of deterioration of maize (Zea Mays) in storage and storage losses recorded globally is worrisome especially in the developing countries. However, with the evolution of metallic silos, there has been tremendous reduction in the storage losses. In the storage of maize (Zea Mays L.) in metallic silos especially for long period, certain degenerating changes do occur, due to the interaction between the stored maize and the immediate environment. These degenerating...

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10. COMPARATIVE EFFECT OF COMMERCIAL FEED AND FORMULATED DIETS ON THE GROWTH AND BIOCHEMICAL PARAMETERS OF HETEROBRANCHUS BIDORSALIS (CATFISH) FINGERLINGS

ABSTRACT

Fish farming is a major viable solution to the problem of protein inadequacy in Nigeria but the high cost of feed remains a major obstacle. This study evaluated the comparative effect of commercial feed and formulated diets on the growth and biochemical parameters of Heterobranchus bidorsalis (catfish) fingerlings. Proximate composition of fish wastes (FW), guinea corn (GC), groundnut cake (GNC) and bone meal (BM) were determined and used to formulate diets. Pearson’s...

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