Get the complete project »
- The Complete Research Material is averagely 24 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦6,000
Groundnut (Arachis hypogaea) is a leguminous plant grown in Nigeria mainly for its seeds though farmers use its leaves and shells as organic mulch. The seeds are eaten raw, boiled, fried and roasted. In most Nigerian homes, women use the seed paste in soups and stews as a thickener. Like soyabean (Glycine max), groundnut (Arachis hypogaea) is an industrial crop used mainly as a source of oil . The cake or residue obtained after the oil is extracted has been reported to be high in protein and used as supplement in animal feed
Groundnut cake obtained after frying the cake in oil and which the Hausa people of Nigeria call Kulikuli is used as a delicious snack for humans and can be used as supplement in other dishes, and as a food, groundnut is very high in energy due to its high fat and protein content.
Dietary fats are nutrients needed for an overall healthful lifestyle.
Like carbohydrates and protein, dietary fats are an important source of energy for the body, they are the most concentrated source of energy in the diet, providing nine calories per gram compared with four calories per gram from either carbohydrates or protein.
Dietary fats supply essential fatty acids, oleic and linolenic acids, which are especially important to children for proper growth. In addition, fats are required for maintenance of healthy skin, for regulation of cholesterol metabolism, they are also needed to carry and aid in absorption of fat-soluble vitamins A, D, E and K and carotenoids.
Fats provide the fatty acids which form structural components of biological membranes. In addition fat impart taste and texture to foods.
Oils are easily deteriorated by heat and/or oxygen, especially when they are composed of unsaturated fatty acids, deteriorated oils give food speculiar smell or taste, and they have adverse effect on health. This is one of the main problems with processed foods because most of the food processes involve one or more thermal treatments in air at high temperatures. Under these thermal conditions, unavoidable denaturation of the oils occurs which deteriorates the quality of the food (Amatsubo et al., 2006).
Vegetable oils are important because of their high content in mono- and poly-unsaturated fatty acids when compared to animal fats(Harwood et al., 1994).
Oxidation of unsaturated fatty acids is the main reaction responsible for the degradation of lipids. Also oxidation of oils not only produces rancid flavours but can also decrease the nutritional quality and safety by the formation of oxidation products, which may play a role in the development of diseases (Stapranus et al., 1996; Kanazawa et al., 2002). When food is cooked in heated fat many complex physical and chemical changes occur in the food as well as the fat (Wanasundara and Sahidi, 1998). Fats and oils are heated at high temperatures during baking, grilling, frying and other cooking practices. Cooking produces desirable food flavour, golden brown colour and crisp texture. Frying and other methods of cooking bring palatability but nutritionally the food gets destroyed. Thus lead to demoisturization, heat and fat transfer, crust formation and various structural, textural and chemical changes in the product and degradation of the cooking medium (Fillion and Henry, 1998).
Recently consumption of fried foods have become popular, and it is well known that frying lead to degradation of the fat and require large amount of oil, specially in case of repeated frying ,So to overcome these problems people used ovens for frying besides other uses. In all oven cooking methods oils or fat may be part of the food or even it may be used as lubricant to container of cooking; according to this facts there is a need to study the effect of oven heating on oil and fat.
1.1 STATEMENT OF RESEARCH PROBLEM
Many of our foods are fried example, fried yam, beans cake, fried meat. It was observed that commercial food sellers use the same oil for frying over and over again. This frying will certainly cause changes in the physicochemical properties of the oil. There could also be some decomposition of oil with its attendant problems caused upon consumption.
Deep frying is one of the most common methods used for the preparation of food. Repeated frying causes several changes in the physicochemical properties of the oil.There is a decreasing trend in absorbance with increase in frying time, this trends however is not the same with boiling groundnut oil. There is possible breakdown in the structure during frying, the lesser number of ester bond suggest that the fat molecule is intact.
- To determine the effect of frying and boiling on physicochemical properties of oil.
- To determine the effect of frying on uv -visible spectrophotometer and FTIR(Fourier transform infrared) spectra of the oil.
- To determine the effect of boiling on uv-visible spectrophotometer and FTIR(Fourier transform infrared) spectra of the oil.
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
SIMILAR BIOCHEMISTRY FINAL YEAR PROJECT RESEARCH TOPICS
1. DIFFERENTIAL EXPRESSION LEVELS OF GLUTATHIONE-S-TRANSFERASE (OvGST1) GENE IN THE HOST (HUMAN) AND VECTOR Simulium damnosum» Abstract Onchocerciasis, a neglected tropical disease (NTD), also known as river blindness, the world‟s second leading cause of preventable blindnes...Continue Reading »
2. EFFECT OF ETHANOLIC ROOT EXTRACT OF JATHROPHA TANJORENSIS ON KIDNEY FUNCTION OF FEMALE ALBINO WISTAR RATS» ABSTRACT Jatropha tanjorensis has been consumed as a leafy vegetable and as a medicinal plant in Nigeria has shown hematological, antimalarial, antimi...Continue Reading »
3. COMPARATIVE STUDY OF THE EFFECTS OF ETHANOL LEAVES AND STEM EXTRACTS OF Jatropha tanjorensis (Hospital Too Far) ON SOME LIVER FUNCTIONS OF MALE ALBINO...» CHAPTER ONE INTRODUCTION 1.1 Background of Study Jatropha tanjorensis, commonly referred to as “hospital too far” or Ugu Oyibo in Igbo language be...Continue Reading »
» ABSTRACT Diabetes Mellitus (DM) and Thyroid Dysfunction (TD) are the two most common endocrinopathies seen in general population.Type 2 diabetes melli...Continue Reading »
5. STUDY ON THE DESTABILIZATION OF LYSOZYME AND THE CHAPERONE-LIKE ACTIVITY OF ALPHA CRYSTALLIN FROM SOKOTO RED GOAT EYE LENS» ABSTRACT Destabilization of Lysozyme and chaperone like action of alpha crystallin isolated from goat’s eye lens was investigated at various tempera...Continue Reading »
6. AN ASSESSMENT OF TEACHERS’ KNOWLEDGE OF TEST CONSTRUCTION PROCEDURE IN CHEMISTRY OBJECTIVE TEST IN SENIOR SECONDARY SCHOOLS» CHAPTER ONE INTRODUCTION Background of Study Testing has always been an integral part of the educational system since its inception. The concept (test...Continue Reading »
7. EFFECTS OF ETHANOL, METHANOL AND N-HEXANE LEAF AND FRUIT EXTRACTS OF Kigelia africana ON SOME OXIDATIVE AND BIOCHEMICAL PARAMETERS IN ALLOXAN-INDUCED ...» ABSTRACT Globally, the estimated incidence of diabetes and projection for the year 2030 as given by the International Diabetes Federation (IDF) is 350...Continue Reading »
8. COMPREHENSIVE THEORETICAL COMPARATIVE STUDY ON CUBIC AND MONOCLINIC LATTICE OF WO3 USING DFT AS IMPLEMENTED IN QUANTUM ESPRESSO» CHAPTER ONE 1.0 INTRODUCTION Tungsten (vi) oxide, also known as tungsten trioxide or tungsten analysis, W03 is a chemical com...Continue Reading »
9. ANTISICKLING EFFECT AND ACTIVITY GUIDED FRACTIONATION OF DICHROSTACHYS CINEREA (Wight & Arn) ROOT AND STERCULIA SETIGERA (Del) LEAF METHANOLIC EXTRA...» ABSTRACT The in vitro antisickling effects of the crude methanolic extract, ethyl acetate, n hexane, butanol, and aqueous fractions of methanolic extr...Continue Reading »
10. COMBINED EFFECT OF ETHANOLIC EXTRACT OF GONGRONEMA LATIFOLIUM AND ALLIUM SATIVUM ON LIPID PROLIFE PARAMETERS ON STREPTOZOTOCIN INDUCED DIABETIC WISTAR...» TABLE OF CONTENT Title page i Cover page ii Certification iii Dedication iv Acknowledgment v Abstract vi Table of content vii CHAPTER ONE: INTRODUCTIO...Continue Reading »