Seminar Topics on Bread for Nigerian Students

This platform is setup for Undergraduate and Postgraduate Students in Nigeria and other Countries, who desire for related seminar topics on Bread with Materials in PDF or Microsoft Word (Docx) that will serve as a guideline towards accomplishing their final year research aim. Below is the procedure for starting seminar research, along with a list of available Bread related topics that can be selected for presentation purpose.

List of Top 20 Related Seminar Topics on Bread

Here is the list of topics on Bread; simply CLICK on your preferred TOPIC to view and download the complete material excerpt.

• Comparative Determination of Protein Contents of Breadfruit, Brown Beans and Soybeans

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  Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

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  Causes of Failure of Small-Scale Industries in Nigeria (A Case Study of Ify Bakery Bread Industries Nig.Ltd)

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  Isolation and Identification of Rhizopus From Decaying Bread

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  Evaluation of Bread and Cake from Composite Flour of White Wheat, Adu and Beltroth

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  Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour)

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  Development and Quality Evaluation of Cassava-Based Bread (A Case Study of Lagos State Bakeries, Nigeria)

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  An Assessment of the Implications of Women as a Bread Winner of the Family on Child Development

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  Quality Assurance in Bread Production Using Lactic Acid Bacteria (A Case Study of UAC Foods Nigeria)

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  Distribution of Bread in Enugu Metropolis Problems and Prospects

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  The Physicochemical and Sensory Properties of Bread Fortified with Banana Pulp

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  Isolation and Identification of Moulds on Baked Food (Bread and Cake)

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  (Seminar) Comparative Analysis of the Protein Components of Soybeans, Brown Beans, and Breadfruit

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  Financial Problems of Nigerian Bread Industry

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  Utilization of Rice for Production of Snacks and Bread

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  Extraction and Characterization of Vegetable Oil Using Bread Fruit Seed

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  An Investigation Into the Health Dangers of Potassium Bromate in Bread

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  Accounting Problems in the Small and Medium Size Industries (A Case Study of Mr. Bigg’s and Uncle Joe’s Bread Industries)

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  Production and Evaluation of Bread Using Blend of Wheat Flour and Fermented Plantain Flour

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  Effect of Fungal Infestation on Bakery Product (Bread)

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  Evaluation of Bromate and Heavy Metal Contents of Different Bread Samples in Enugu Metropolis

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  Marketing Problems and Prospect of the Bakery Industry in Enugu Metropolis (A Case of Study of Ify Bread Industries)

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  Evaluation of Strategies Used in the Distribution of Bread

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  Evaluation of Proximate and Sensory Properties of Cocoyam - Wheat Composite Bread

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  Fungal and Bacterial Contaminants in Bread and Pastries (A Case Study of Local Bakeries in Akure)

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  Production of Bread Using Wheat and Cassava Blend Flavoured with Ginger

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  Extraction, Partial Purification and Characterization of Cellulase From Aspergillus Fumigatus and Aspergillus Flavus in Submerged Fermentation System Using Breadfruit Hulls as Carbon Source