PRODUCTION OF WATER YAM INTO FLOUR TO ENSURE SATISFACTORY WAY TO PREVENT LOSSES

PRODUCTION OF WATER YAM INTO FLOUR TO ENSURE SATISFACTORY WAY TO PREVENT LOSSES

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

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TABLE OF CONTENTS

Title Page   -        -        -        -        -        -        -        -        -        -        i

Declaration -       -        -        -        -        -        -        -        -        -        ii

Certification -      -        -        -        -        -        -        -        -        -        iii

Dedication -        -        -        -        -        -        -        -        -        -        iv     

Acknowledgement        -        -        -        -        -        -        -        -        v

Table of Contents         -        -        -        -        -        -        -        -        -        vi

List of Table        -        -        -        -        -        -        -        -        -        ix

List Figure           -        -        -        -        -        -        -        -        -        -        x

Abstract     -        -        -        -        -        -        -        -        -        -        xi

CHAPTER ONE

1.0     Introduction         -        -        -        -        -        -        -        -        -        1

1.1     Statement of the Problem -      -        -        -        -        -        -        3

1.2     Justification of the Problem -  -        -        -        -        -        -        4

1.3     Aim   -        -        -        -        -        -        -        -        -        -        4

1.4     Specific Objectives         -        -        -        -        -        -        -        4

CHAPTER TWO

LITERATURE REVIEW ON WATER YAM D. ALATA 

2.0     Introduction         -        -        -        -        -        -        -        -        -        5

2.1     Botanical Classification -        -        -        -        -        -        -        5

2.2     Common English Name -        -        -        -        -        -        -        6

2.2.1  Scientific Name: Dioscorea Alata L.  -        -        -        -        -        6

2.2.2  Family Dioscorea -        -        -        -        -        -        -        -        7

2.3     Yam Characteristics      -        -        -        -        -        -        -        7

2.4     Description Of Purple Yam     -        -        -        -        -        -        -8

2.5     Uses Of Purple Yam      -        -        -        -        -        -        -        9

2.6     Active Components Of Yam   -        -        -        -        -        -        10

2.6.1  Minerals-    -        -        -        -        -        -        -        -        -        11

2.7     Above Ground Description-    -        -        -        -        -        -        11

2.8     Sprouting And Establishment from Bulbis-         -        -        -        -        12

2.9     Sexual Reproduction-    -        -        -        -        -        -        -        13

2.10   Germination-        -        -        -        -        -        -        -        -        13

2.11   Seedling Growth- -        -        -        -        -        -        -        -        13

2.12   Major Cultivars    -        -        -        -        -        -        -        -        15

 2.13  Harvesting  -        -        -        -        -        -        -        -        -        17

2.14   Storage-      -        -        -        -        -        -        -        -        -        19

2.15   Habitat Characteristics  -        -        -        -        -        -        -        19

2.15.1         Climate -    -        -        -        -        -        -        -        -        -        20

2.15.2         Soils -        -        -        -        -        -        -        -        -        -        20

2.16   Sexual Reproduction     -        -        -        -        -        -        -        20         

2.17   Laboratory Prepared Water Yam Flour     -        -        -        -        21

CHAPTER THREE

3.0     Materials and Method    -        -        -        -        -        -        -        22

3.1     Preparation and Uses of Ingredients -        -        -        -        -        22

3.2     Methodology -      -        -        -        -        -        -        -        -        23

3.3     Preparation of Spiced Water Yam Flour-   -        -        -        -        25

 3.4    Incorporation of Spices Into Water Yam Flour   -        -        -        26

3.5     Sensory Eualuation-      -        -        -        -        -        -        -        27

3.6     Physico-Chemical Analysis     -        -        -        -        -        -        29

CHAPTER FOUR

4.0     Results and Discussion -        -        -        -        -        -        -        38

4.1     Results        -        -        -        -        -        -        -        -        -        38

4.1.1  Discussion  -        -        -        -        -        -        -        -        -        39

4.1.2  Discussion of Proximate Analysis -  -        -        -        -        -        40

4.3     Discussion of Sensory Evaluation    -        -        -        -        -        41

CHAPTER FIVE

5.0     Conclusion and Recommendation-   -        -        -        -        -        42

5.1     Conclusion -        -        -        -        -        -        -        -        -        42

5.2     Recommendation -        -        -        -        -        -        -        -        42

Reference -  -        -        -        -        -        -        -        -        -        43

Appendix I

Appendix II

Appendix III


LIST OF TABLE

Table 1:      Botanical Classification           -        -        -        -        -        -        5

Table 2:      Nutritional Value of Water Yam       -        -        -        -        14

Table 3:      Production  -        -        -        -        -        -        -        -        18

Table 4:      Formulation Ratio Per 100g    -        -        -        -        -        25

Table 5:      Physico- Chemical Analysis (Functional Properties)

                   On Instant Spiced Water Yam Flour -        -        -        -        38

Table 6:      Result of Proximate Analysis

Table 7:      Sensory Evaluation of Instant Spiced Water-Yam

                   Flour Sensory Properties        -        -        -        -        -        -        38


LIST OF FIGURE

Fig 1: Spiced Water Yam Flour        -        -        -        -        -        -




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