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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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