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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 54 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0127 |
Abstract
Background of the studyThere is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional ingredients in order to meet the nutritional requirements of individuals with health challenges. This is because of the effect of added sugar and lipids in the industrial production of foods products. Oke and Adeyemi (1991) advocated alternative source of…
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Full material
₦ 5,000 $(29)
| Pages | 54 |
| Delivery | Instant, after payment |