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List of Agriculture Project Topics and Research Materials. Get Computer Science, Education, Biochemistry, Engineering, Project Management, Computer Engineering, Business Administration and Management, Mass Communication, Psychology, Philosophy, Human Resource, Insurance, Public Administration and Accounting Project Topics

THE INFLUENCE OF AGRICULTURAL COOPERATIVES IN THE DEVELOPMENT OF FOOD PRODUCTION IN NIGERIA

THE INFLUENCE OF AGRICULTURAL COOPERATIVES IN THE DEVELOPMENT OF FOOD PRODUCTION IN NIGERIA. Agriculture accounts for about 20 percent of GDP, in the African sub-region (World Bank, 2005); two third of the people derive from livelihoods and 40 percent of exports commodities come from this sector (World Bank, 2000).

THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS

THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS (NVUH, TINGTYOEN, BWARKHAM, NGWAN, LAA, WUR-LAAWUR AND NGAAR IN MWAGHAVUL LAND, (1850-1970). CHALLENGES...

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum)...

EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP...

EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER  ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three...

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition,...

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD...

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa) ABSTRACT Effect of spices (garlic and...

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density...

CONSUMERS ACCEPTABILITY AND PHYSICOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM VULGARE

CONSUMERS ACCEPTABILITY AND PHYSICOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM VULGARE VAR KSVS ACHA DIGITARIA EXILIS AND CASSAVA MANIHOT ESCULENTA STARCH CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFAST Breakfast...

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The...

INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN...

INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA CHAPTER ONE INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the...

PRODUCTION OF “OGIRI” FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR...

PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" ABSTRACT Microorganisms associated in fermentation of castor bean seeds “ogiri”...

PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES

PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material...

EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER CHAPTER ONE 1.0 INTRODUCTION Nigeria is presently passing through a developmental stage in...

THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND...

THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that...

EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED...

EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR  ABSTRACT A study was carried out on the physico...

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP...

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER ABSTRACT The effect of different processing methods on the functional...

PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA...

PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR ABSTRACT Millet flour (MF) and pigeon pea flour...

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of...

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit TABLE OF CONTENTS Title Page ...

STRATEGY FOR GUARANTEE FOOD SECURITY

STRATEGY FOR GUARANTEE FOOD SECURITY CHAPTER ONE INTRODUTION 1.1 BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major...