COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS

COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS

  • 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.
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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


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