The Complete Project Research Material is averagely 52 pages long and is in Ms Word Format, it has 1-5 Chapters. Major Attributes are Abstract, All Chapters, Figures, Appendix, References Level : BTech/BSc/BA/HND/ND
.Get the complete project »
TABLE OF CONTENTS
Title Page
Cover Page
Certification
Dedication
Acknowledgement
Table of Contents
Abstract
List of Tables
List of Figures
CHAPTER ONE
1.0 Introduction - - - - 1
1.1 Statement of the problem - - - 2
1.2 Aim - - - - - 3
1.3 Specific Objective - - - - 3
1.4 Significant of Study - - - 3
1.5 Justification of study - - - 3
1.6 Scope of the Study - - - - 4
CHARPTER TWO:
2.0 Literature Review - - - - 5
2.1 Analytical Methods for Fats in Food - - 9
2.4.1. Current status - - - 9
2.5 Analytical Methods for Carbohydrates In Foods - 10
2.7 Joules and Calories - - - 15
2.8 Theoretical Framework for an Understanding of Food
Energy Conversion Factors - - 15
2.9 Flow of Energy through the Body - A Brief Overview - 16
2.10 Conceptual Differences between Metabolizable Energy
and Net Metabolizable Energy - - - 18
2.12 Standardization of Food Energy Conversion Factors - 24
2.13 The Relationship between Food Energy Conversion
Factors and Recommendations for Energy Requirements - 25
2.14 Other Practical Implications Related to the Use of
Food Energy Conversion Factors - - 28
CHAPTER THREE: MATERIALS AND METHODS
3.0 Materials and Methods - - - 47
3.1 Materials - - - 48
3.2 Methods - - - - 48
3.1.1 Apparatus - - - - 48
3.1.2 Procedure - - - - 48
3.2 Preparation of Sample for Subsequent Analysis - 48
3.2.1 Apparatus - - - - 48
3.3 Ash and Organic Matter - - - 49
3.3.1 Apparatus - - - - 49
3.4 Ashing procedure: - - - - 49
3.5 Estimation of Crude Fibre - - 50
3.5.1 Apparatus - - - - 50
3.5.2 Reagent - - - - 50
3.5.3 Procedures - - - - 51
3.6 Determination of Crude Fat - - 51
3.6.1 Apparatus - - - - 52
3.6.2 Reagent - - - - 52
3.6.3 Procedure - - - - 52
3.7 Crude Protein - - - - 53
3.7.1 Apparatus - - - - 53
3.7.2 Reagent - - - - 53
3.7.3 Method - - - - 53
3.8 Determination of carbohydrates - - 54
3.9 Estimation of Caloric Value (Energy) - - 55
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Results - - - - 56
4.1.1 Proximate composition analyses - - 56
4.2 Discussion of Proximate Composition - - 56
CHAPTER FIVE
5.0 Conclusion and Recommendations - - 5.4
5.1 Conclusion - - - - 59
5.2 Recommendation - - - - 59
Appendix
CHAPTER ONE
1.0 INTRODUCTION
Suya is a very popular indigenous meat product in terms of frequency of consumption in northern Nigeria. Its popularity has now extended to southern part of Nigeria especially in Uyo metropolis. It is a traditionally processed, ready-to-eat Nigerian meat product, which has a wide acceptance and has become a mass consumer product (Igene, 1982). The numbers of producers as well as consumers have, therefore, increased tremendously irrespective of ethnicity, religion, social status or sex (Igene, 1982). These meat products have formed the basis of the Nigerian livestock industry, which provides employment and income to the populace. Consequently, its production has become a major economic activity in Nigeria, Cameroon, Senegal, Mali and Chad Republic (Igene et al., 2003).
There are, however, three main forms of Suya, namely Tsire, Kilishi and Balangu. Tsire is roasted, boneless mutton, beef or goat meat that is cooked around a glowing fire in which the meat pieces are staked on wooden sticks (Alonge and Hiko, 1987). Kilishi is usually prepared from different types of meat such as beef and mutton. Beef, however, is mostly used for its preparation(Igene, 1982).. Of the three forms of Suya, Tsire is the most commonly preferred to most consumers and is synonymous with Suya (Igene and Abulu, 1984).
Suya spices are Nigerian native spices usually used on roasted meat (barbecued meat) to provide it with a distinctive wanted taste and flavor(Jonathan et al., 2016).. It has its origin from the Hausas in the Northern Nigeria (Jonathan et al., 2016) It is the special blend of peppers and spices that is used to make Nigerian suya (Jonathan et al., 2016).
Spices could be defined as vegetable products or mixtures thereof, without any extraneous matter that is used for flavouring, seasoning and imparting aroma to foods. Suya producers are also the
Share a Comment
You can find more project topics easily, just search
-
SIMILAR BIOCHEMISTRY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. COMPARATIVE QUANTITATIVE PHYTOCHEMICAL ANALYSIS OF ETHANOL EXTRACT OF Gongronema latifolium AND Allium sativum
» TABLE OF CONTENTS Cover page Title page Certification i Dedication ii Acknowledgement iii Abstract iv Table of content V List of tables vi CHAPTER ONE...Continue Reading »44 pages | 78 hits | Source: BIOCHEMISTRY
-
2. UREA AND CREATININE CONCENTRATIONS OF PLASMODIUM BERGHEI INFECTED MICE TREATED WITH COARTEM, HIPPROCRATEA AFRICANA ROOT BARK EXTRACT, CIPROFLOXACIN AN...
» ABSTRACT The concomitant effect of Hippocratea africana root bark extract, Jatropha tanjorensis Ciprofloxacin and Coartem on markers (Urea and Creatin...Continue Reading »57 pages | 93 hits | Source: BIOCHEMISTRY
-
3. EXTRACTION AND CHARACTERIZATION OF VEGETABLE OIL USING BREAD FRUIT SEED.
» 1.1 Vegetable oil A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term "vegetab...Continue Reading »37 pages | 340 hits | Source: BIOCHEMISTRY
-
4. PROXIMATE ANALYSIS OF SEED AND COAT OF VELVET BEAN (Mucuna pruriens) AND CAMWOOD (Baphia nitida)
» CHAPTER ONE 1.0 INTRODUCTION Seed and coat of Mucuna pruriens, known as velvet beans or cowitch has scientific classification as shown below; Kingdom ...Continue Reading »52 pages | 144 hits | Source: BIOCHEMISTRY
-
5. EFFECTS OF ETHANOL ROOTS EXTRACT OF UGU OYIBO (Jatropha tanjorensis) ON HAEMATOLOGICAL INDICES OF FEMALE ALBINO WISTAR RATS
» ABSTRACT Jatropha tanjorensis is a natural medicinal herb which has been used over the years in the treatment of many health disorders. This study was...Continue Reading »82 pages | 93 hits | Source: BIOCHEMISTRY
-
6. A PROJECT RESEARCH INTO SERUM CALCIUM LEVEL IN GERIATRIC MEN, COMPERATIVE STUDIES
» ABSTRACT Calcium is the most important mineral in the body. The body needs calcium for normal functioning of nerves and muscles including the most imp...Continue Reading »50 pages | 179 hits | Source: BIOCHEMISTRY
-
7. ETHANOL LEAF EXTRACT OF Irvingia gabonensis O’Rorke Baill MITAGATES SODIUM ARSENITE-INDUCED NEPHROTOXICITY IN WISTAR ALBINO RATS
» ABSTRACT The aim of this study was to investigate the effect of Irvingia gabonensis O’Rorke Baill ethanol leaf extract on kidney function in sodium ...Continue Reading »80 pages | 76 hits | Source: BIOCHEMISTRY
-
8. BIOCHEMISTRY OF GOUT
» CHAPTER ONE INTRODUCTION 1.1 Introduction Gout was described by Hippocrates as “the disease of kings” due to its association with rich diet. (Fala...Continue Reading »31 pages | 94 hits | Source: BIOCHEMISTRY
-
9. NUTRIGENOMICS
» CHAPTER ONE INTRODUCTION The etiology of complex chronic diseases involves both environmental and genetic factors, with environmental influences such ...Continue Reading »58 pages | 135 hits | Source: BIOCHEMISTRY
-
10. ANTIMICROBIAL AND PHYTOCHEMICAL PROPERTIES OF YOUNGCOCOS NUCIFERA (COCONUT) WATER AND METHALONIC EDXTRACT OF THE YOUNGCOCOS NUCI
» CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW 1.1 INTRODUCTION Medicinal plants represent a rich source of antimicrobials and many other drugs. T...Continue Reading »52 pages | 104 hits | Source: BIOCHEMISTRY