- The Complete Research Material is averagely 52 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: ₦4,000
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
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. AMELIORATING ROLE OF N.P.K. FERTILIZER ON THE TOXIC EFFECTS OF Ni ON (SORGHUM) ROOT ANTIOXIDANT ENZYMES
» ABSTRACT This study investigated the activities of superoxide dismutase (SOD), catalase (CAT), glutothione peroxidase (GP) and the level of malondiald...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
2. ALTERATION OF SIALIC ACID LEVELS DURING PLASMODIUM FALCIPARUM INFECTION IN HUMANS
» Abstract Malaria is still a major disease that causes millions of deaths, mostly among children under five years old and pregnant women, in tropical c...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
3. ANTILIPIDEMIC EFFECT OF WATER (H20) EXTRACT OF DESMODIUM VELUTINUM LEAVES ON ALBINO WISTAR RATS
» ABSTRACT This study evaluated the activity of antilipemic water extracts from leaves of Desmodium velutinum albino Wistar rats. Phytochemical analysis...Continue Reading »Item Type & Format: Project Material - Ms Word | 50 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
4. EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM
» CHAPTER ONEINTRODUCTIONSweet potato (Ipomoea batatas) is an important food crop in the tropical and sub tropical countries and belongs to the family c...Continue Reading »Item Type & Format: Project Material - Ms Word | 50 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
5. Garcinia kola Heckel STEM BARK ETHANOLIC EXTRACT AND ITS TRITERPENOID FRACTION PROTECTED AGAINST SODIUM ARSENITE-INDUCED HEPATOTOXICITY AND NEPHROTOXI...
» ...Continue Reading »Item Type & Format: Project Material - Ms Word | 154 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
6. NUTRIGENOMICS
» CHAPTER ONE INTRODUCTION The etiology of complex chronic diseases involves both environmental and genetic factors, with environmental influences such ...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
7. EFFECTS OF ETHANOL LEAVES EXTRACT OF Jatropha tanjorensis ON RENAL FUNCTION OF MALE ALBINO WISTAR RATS
» ABSTRACT This study is aimed at investigating effects of ethanol leaves extract of Jatropha tanjorensis on renal function of male albino wistar rats. ...Continue Reading »Item Type & Format: Project Material - Ms Word | 59 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
8. EVALUATION OF THYROID DYSFUNCTION IN TYPE 2DIABETIC PATIENTS IN SOKOTO METROPOLIS
» ABSTRACT Diabetes Mellitus (DM) and Thyroid Dysfunction (TD) are the two most common endocrinopathies seen in general population.Type 2 diabetes melli...Continue Reading »Item Type & Format: Project Material - Ms Word | 69 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
9. 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 »Item Type & Format: Project Material - Ms Word | 82 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT
-
10. PHYTOCHEMICAL ANALYSIS CONSTITUENT OF ABELMOSCHUS ESCULENTUS OF ETHYLE ACAELETE EXTRACTION
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY The presence of chemical constituents in plants is important for consuming as nutrition and treat...Continue Reading »Item Type & Format: Project Material - Ms Word | 55 pages |
Instant Download | Chapter 1-5 | BIOCHEMISTRY DEPARTMENT