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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