- The Complete Research Material is averagely 65 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 CONTENT
Cover Page - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication - - - - - - - - iii
Acknowledgement - - - - - - - - iv
Table of content - - - - - - - - v
List of table - - - - - - - - - vi
List of figure - - - - - - - - - vii
Abstract - - - - - - - - - viii
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study - - - - - - 1
1.2 Problem Statement - - - - - - 4
1.3 Justification of the study - - - - - 4
1.4 Broad Objective of the Study - - - - - - 4
1.5 Specific Objectives - - - - - - - 5
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Description of Periwinkle and Apple snail - - - - 6
2.2 Growth Condition of Periwinkle and Apple snail - - - 7
2.3 Chemical Composition of Periwinkle - - - - 9
2.3.1 Proximate Composition of Periwinkle - - - - 9
2.3.2 Mineral Content of Periwinkle - - - - 10
2.3.3 Amino acid Composition of Periwinkle - - - - 11
2.4 Forms in which Periwinkle are used for Culinary Preparation - 13
2.5 Uses of Periwinkle Shell - - - - - - 13
2.6 Microbiological Quality of Periwinkle and Apple snail - - 14
2.7 Problems Associated with the Handling and Storage of Periwinkles 15
2.8 Processing of Periwinkle and Apple snail into Flour and its Advantages 16
2.9 Functional Properties of Food Protein - - - - 16
2.9.1 Solubility - - - - - - - - 18
2.9.2 Emulsifying Capacity - - - - - - 19
2.9.3 Foaming Capacity - - - - - - 19
2.9.4 Gelling/Coagulation Capacity - - - - - 20
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 Collection of Samples - - - - - - 22
3.1.1 Preparation of Periwinkle Meat Flour - - - - 22
3.2 Methods of Analysis - - - - - - 25
3.2.1 Proximate Analysis - - - - - - - 25
3.2.1.1 Moisture Content Determination - - - - - 25
3.2.1.2 Protein Content Determination - - - - - 26
3.2.1.3 Fat Content Determination - - - - - 27
3.2.1.4 Ash Content Determination - - - - - 27
3.2.1.5 Crude Fibre Determination - - - - - 28
3.2.1.6 Total Carbohydrate Content Determination - - - 29
3.2.6 Determination of Caloric Value (Energy kcal) - - - 29
3.3 Determination of Mineral Content - - - - - 29
3.4 Functional Properties Determination - - - - 30
3.4.1 Water and Oil Absorption Capacity - - - - - 30
3.4.2 Bulk Density Determination - - - - - 30
3.4.3 Swelling Index Determination - - - - - 31
3.4.4 Foaming Capacity Determination - - - - - 31
3.5 Microbiological Assessment - - - - - 32
3.5.1 Serial Dilution - - - - - - - 32
3.5.2 Preparation of Culture Media - - - - - 32
3.5.3 Enumeration of Microbial Load of the Sample - - - 33
3.6 Statistical Analysis - - - - - - - 34
CHAPTER FOUR
4.0 RESULTS
4.1 Proximate Composition of Two Species of Periwinkle and Apple snail Meat Flour - - - - - - - - - 35
4.2 Mineral Content of Periwinkle and Apple snail Meat Flour - - 37
4.3 Functional Properties of Two Species of Periwinkle and Apple snail
Meat Flour - - - - - - - - 39
4.4 Microbiological Load of Two Species of Periwinkle and Apple snail
Meat Flour - - - - - - - - 41
CHAPTER FIVE
5.0 DISCUSSION
5.1 Proximate Composition of Flours Produced from Two Species of
Periwinkle and Apple snail Meat - - - - - 43
5.2 Mineral Content of Flours produced from Two Species of Periwinkle and
Apple snail Meat - - - - - - - 43
You either get what you want or your money back. T&C Apply

You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. DISTRIBUTION OF MICRONUTRIENTS IN COASTAL PLAIN SAND PARENT MATERIAL
» ABSTRACT Micronutrients are essential for good crop performance. There is little or no quantitative data on the content and distribution of micronutri...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE
» TABLE OF CONTENTS Pages Title Page i Certification ii Dedication iii Acknowledgement iv Table of Contents v CHAPTER ONE 1.0 Introduction 1 CHAPTER TWO...Continue Reading »Item Type & Format: Project Material - Ms Word | 35 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. PRODUCTION OF DIABETIC MEAL USING WHEAT AND PLANTAIN (PANKASO SNACK)
» TABLE OF CONTENTS ABSTRACT CHAPTER ONE 1.0 introduction 1.1 background of the study 1.1.1 Type of diabetes mellitus 1.1.2 Diabetes mellitus type 2 (al...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRY
» ABSTRACT Hospitality industry is one of the business entities that budgeting must be functional and active. The method of it application or execution ...Continue Reading »Item Type & Format: Project Material - Ms Word | 43 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
» ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertai...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
» ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four dife...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. DEHYDRATION OF FRUITS AND VEGETABLES BY VACUUM DRYING METHOD
» Chapter One Introduction 1.1 Introduction Fruits and vegetables are important sources of essential dietary nutrients such as vitamins, minerals and fi...Continue Reading »Item Type & Format: Project Material - Ms Word | 22 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. ASSESSMENT OF LAND USE/LAND COVER CHANGE AND FLORISTIC COMPOSITION OF KUWANKA BANZA FOREST RESERVE KEBBI STATE, NIGERIA
» ABSTRACT This research on assessment of land use/land cover change and floristic composition of Kuwanka Banza Forest Reserve in Kebbi State was carrie...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. USES OF ALGAE FOR FOOD AND MEDICINE
» CHAPTER ONE INTRODUCTION Background of Study Macroscopic marine algae, popularly known as seaweeds, form one of the important living resources of the ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
» ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT