Nutrition and Consumers Services Seminar Topics

Seminar Topics and Materials PDF for Students in Nigeria


Message Us on WhatsApp (08143831497) to Get the Complete Material for Any of the Topics Listed Below or Send Us Your Approved Topic to Provide You With the Complete Material.

View All Departments


List of Nutrition and Consumers Services Seminar Topics for Students in Nigeria


  • Analysis Of Nutritional Policies And It’s Implementation In Secondary Schools In Rivers State

  • Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State

  • An Investigation Into The Health Dangers Of Potassium Bromate In Bread

  • Indigenous Method Of Controlling Cowpea Pests

  • Analysis Of The Hygienic Condition Of Canteen Food Services

  • A Comparative Study Of Secondary School Students Academic Performance In Food And Nutrition In WAEC And NECO Examinations From 2006-2011

  • Positive Correlation Between Good Diets And Human Health

  • Proximate Analysis And Potassium Bromate Level Of Selected Bread Consumed In Sokoto Metropolis

  • Nutritional Composition And Cyanogenic Content Of Gari Samples In Osun State

  • The Role Of A Nutritionist In The Improvement Of Peoples Eating Habit (A Case Study Amauzari In Isiala Mbano LGA)

  • Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds (Parkia Biglobosa)

  • Proximate And Physicochemical Analysis Of Fish Flour Obtained From Three Fish Species

  • Food Consumption Patterns And Nutritional Status Assessment Of Bus Drivers In Oja Oba, Osogbo

  • Effects Of Three Selected Spices: Alligator Pepper, Cloves And Ginger On The Quality Attributes Of Kunun-Zaki

  • The Effect Of A 4 Weeks Introductory Nutrition Education On Dietary Habit, Body Composition And Physical Health

  • Production And Evaluation Of Bread Using Blend Of Wheat Flour And Fermented Plantain Flour

  • Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

  • Producing Mixed Fruit Drink With Locally Source Citrus Fruit

  • Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing In Benue State

  • Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life: A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State

  • Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

  • Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger

  • Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor

  • Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish

  • The Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp

  • Production Of Jam Using Banana And Its Nutritive Value

  • Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis

  • Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

  • Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium

  • Effect Of Maternal Literacy On Nutritional Status 0-5 Years

  • Improvements On Indigenous Fermented Foods, Prospects And Constraints

  • Pyrolysis Studies Of Groundnut Shell

  • The Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State

  • Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold In Ibadan, Oyo State

  • The Effect Of Hygienic Environment In Food And Beverages Industry

  • Hygienic Practices Among Food Vendors In Selected Secondary School

  • Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication

  • Profiling The Microbial Population In Stored Kunu Aya

  • The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students

  • Production And Determination Of Functional Properties Of Plantain Flour

  • “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon

  • Production, Quality Evaluation And Sensory Properties Of Date Syrup

  • Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles

  • Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria

  • Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit

  • The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)

  • Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum

  • Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend

  • Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife

  • The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage

  • Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

  • Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour

  • Isolation And Identification Of Microorganism In Spoilt Meat (Cow)

  • The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  • Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds

  • Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

  • Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)

  • Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

  • Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

  • Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

  • Chemical Composition Of Raw And Cooked Walnut

  • The Role Of Packaging In Food Processing

  • Determination Of Heavy Metals In Fermented Cassava

  • Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange

  • Irradiation As A Means Of Preservation In The Food Industry

  • Parasitological Examination Of Some Ready To Eat Fruits Sold At Oye Emene Enugu State Nigeria

  • Synthesis Of Bioplastic Of Cassava Starch

  • An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

  • Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets

  • Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

  • Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger

  • Production Of Soybean Fortified Powdered Paip From Maize

  • Uses Of Coconut Palm Production

  • Antibacterial Properties Of Moringa Roots And Stem

  • Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja)

  • Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

  • Food Security And National Development Implication For Home Economics Education

  • Production Of Banana Flavoured Soy Yogurt

  • Prevalence Of Schistosoma Haematobium Among School Children

  • Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Bananas Procured From A Local Market In Gadau, Bauchi

  • Assessment Of Heavy Metal In Gari

  • The Effect Of Human Activities On Surface Water Quality Of Ekulu River

  • Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State

  • Enriching Nigeria Menu With The Use Of Soya Beans

  • Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

  • The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality

  • Preparation Of Poulet DG

  • The Effect Of Food Packaging Material On The Environment

  • Toxicity Of Aqueous Environment

  • Use Of Composite Flour Blends For Biscuit Making (Peanut / Cassava Flour)

  • The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

  • Production And Characterization Of Coconut Oil

  • Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips

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

  • The Status Of Processing And Preservation Of Cereals In Nigeria

  • An Examination Of Food Hygiene Practices In Lagos State

  • Nutritional Status And Dietary Pattern Of Athletes

  • Food Poisoning, It’s Causes, Effect And Control

  • Evaluation And Optimization Of The Cassava Production Processes

  • Causes And Prevention Of Hazards In The Food Preparation Area

  • The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  • Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances

  • Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets

  • Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

  • The Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk

  • The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures

  • Effects Of Nutrition Education On The Performance Of Athletes

  • Causes Of Food Poison Among Catering Establishment Their Effects And Control

  • Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus)

  • Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria

  • The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener

  • A Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat

  • Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener

  • The Extraction And Production Of Essential Oil From Cashew Nuts

  • Knowledge And Practice Of Food Hygiene Among Food Vendors

  • Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria

  • Process For Refining Vegetable Oil And It’s Food Value

  • The Role Of Food Science In Human Nutrition

  • Nutritional Disorder Commonly Found In Nigeria

  • Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu)

  • Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)

  • Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread

  • Boom In Fast Food Industry And Its Effect On Health Especially Obesity

  • Minerals And Fatty Acid Composite Of Finger Millets

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine

  • The Impact Of Inventory Control And Planning In Stores Administration

  • Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)

  • Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil

  • Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

  • Promote Composition Of Pleurotus Tuberrcoginin

  • Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

  • The Effect Of Avocado Seed Extract O Samolina Species

  • Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State

  • Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea

  • Physical And Chemical Analysis Of Seven Sample Of Palm Oil

  • Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria

  • Analysis Of Physical And Chemical Properties Of Soya Bean

  • Bacteriological Assessment Of Two Food Service Centers In Ladoke Akintola University Of Technology, Oyo State

  • Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

  • Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Banana And Orange Procured From A Local Market In Gadau, Bauchi State

  • Production Of Palm Oil And Effect Of Heat On It

  • Quality Assessment Of Various Milk Samples Available In Nigeria

  • A Comparative Study On The Physio-Chemical Properties Of Vegetable Oils

  • Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish

  • Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara

  • Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age

  • Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil

  • Production Of Tiger Nut Milk Using Tiger Nuts

  • The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

  • Quality Assessment Of Palm Oil Available In Major Markets In Nigeria

  • Mycological Assessment Of Dry Tomatoes Sold In Keffi Market

  • The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior

  • Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium

  • Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment

  • Promote Composition Of Pleurotus Tuberrcogin

  • Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition

  • Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body

  • Evaluation Of The Nutritional Composition Of Plantains Purchased By A Vendor At International Market

  • Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)

  • Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

  • Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread