Project Topics on Sorghum
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List of Final Year Project Topics on Sorghum
- Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety)
- Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour
- Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch
- Maize Adjunct In The Sorghum Beer Brewing
- The Use Of Bitterleaf (Vernonia Amygdalina) Extract As A Means Of Extending The Shelf-Life Of Locally Brewed Sorghum Beer
- Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish
- Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
- Development, Production And Sensory Evaluation Of Improved Bio-Coloured Sorghum And White Corn Pap Fortified With Mucuna Prurien Leaf Powder
- The Growth Performance Of Broilers Fed On Hot Water Treated Sorghum Certification
- Effects Of Processing Methods On The Physico-chemical Properties Of Sweet Potato And Sorghum
- Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish
- The Effects Of Soil Moisture Content On The Growth And Distribution Of Sorghum Root Systems
- Ameliorating Role Of N.P.K Fertilizer On The Toxic Effects Of Ni On (Sorghum) Root Antioxidant Enzymes
- The Use Of Utazi Leaf Extract As A Means Of Extending The Shelf Life Of Locally Brewed Sorghum Beer
- Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)
- Pricing Of Agricultural Products (A Case Study Of Sorghum Supplier In Enugu Metropolis)
- Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals
