- The Complete Research Material is averagely 50 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: ₦6,000
Get the complete project »
ABSTRACT
This study was conducted to determine the physical properties of fresh and dried Tiger nut which are essential for designing engineering processes, material handling, storage, equipment design and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun dried was used as sample A and B respectively. Some selected physical properties of Tiger nut were determined at moisture content levels of wet basis only, the moisture content level for each samples are A=39.4% and B=14% . The average length, width, thickness (dimensional size), weight, geometric mean diameter, arithmetic mean diameter, sphericity index, aspect ratio, surface area, projected area, volume, true density, bulk density and porosity were determined. The dimensional size (length, width, thickness) were 10.72mm, 9.35mm, 11.13mm3 for A and 9.28mm, 8.22mm, 9.81mm for B, while the weight for the both sample was 0.88g and 0.51g. The bulk density, true density porosity and the volume were found to be 1.60g/ml, 1.05g/ml, 42.86%, 584.15mm3 for sample A.0.63g/m/, 1.08ml, 42.50% and 396.22mm3 for sample B respectively.
KEY WORKS: Tiger nut, dimensional properties, and Gravimetric properties.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Tiger nut (Cyperus esculentus) is an underutilized crop in the family of Cyperaceae, which produce rhizomes from the base and tubers that are somewhat spherical. Tiger nut tubers contain about 8% protein and have 20-30% tiger nut oil, which is nourishing to the epidermis (Alobo & Ogbogo, 2007). The necessary essential minerals, calcium, magnesium and iron required for bones, tissue repairs, muscles and blood stream, as well as vitamin B that assist in balancing the central nervous system is contained in tiger nut tubers (Oladele & Aine, 2007). Chevalier (1996) also reported that tiger nut tuber could be used for the treatment of flatulence, indigestion, diarrhea, dysentery and excessive thirst and contain higher essential amino acids than those proposed in the protein standard by the FAO/WHO (1985) for satisfying adult needs (Bosch et al; 2005).
Understanding the physical properties of food is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.
Information on physical properties of tiger nut needed in design, of machines used during harvesting, separating, cleaning, handling and storage of the nut and converting them into food, feed and fodder is scarce. Hence, the properties which are useful during design must be known.
1.2 STATEMENT OF PROBLEM
Many work has be done on tiger nut, such as processing and preservation; but no work has be done on physical properties of tiger nut in order to ascertain suitable machinery for its process and production. In most of the countries, production of tiger nut into different product such as flour, beverages etc were a challenge to producers. As a result of this, there is need to ensure that all potential sources of tiger nut are exploited effectively and utilized industrially, study on physical properties of tiger nut will form a platform for mechanization of the process. That is;
The study is to determine the physical properties of tiger nut in order.
- To construct agricultural machinery.
- To improve process design and food process modeling
- To develop the product and food quality control
- To increase its utilization as a food resources.
1.3 AIM AND OBJECTIVE OF THE STUDY
The project work is aimed to investigate some physical properties of tiger nut that is needed in design of machines and processes.
1.4 SCOPE OF THE STUDY
The current study, sought to determine some physical properties of tiger nut, which are relevant to the mechanization of its processing in order to increase its utilization as a food resource. These include size, shape, surface area, volume, density, porosity, arithmetic mean diameter, geometric diameter, weight, sphericity determination and finally the moisture content. (Wet basis).
1.5 JUSTIFICATION OF THE STUDY
Tiger nut is commonly underutilized in Nigeria; it is well grown and available in semi-dried form. Its tubers can be eaten unprepared, roasted with sugar etc. (Umerie, et al; 1997). This work intends to increase its utilization as a food resource by determining some physical properties that aids to mechanization of its processing such as harvesting, separating, cleaning, handling, packaging and storage.
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. EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
» ABSTRACT This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organi...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTICS OF CASSAVA
» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cassava (Manihot esculenta Crantz) is a tuberous root crop grown in the tropics between latitudes...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. THE EFFECT OF FOOD PACKAGING MATERIALS ON THE ENVIRONMENT
» CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketi...Continue Reading »Item Type & Format: Project Material - Ms Word | 49 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. 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
-
5. MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM)
» ABSTRACT Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five metho...Continue Reading »Item Type & Format: Project Material - Ms Word | 44 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. FISH DRYING IN NIGERIA
» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method o...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. ASSESSMENT OF GROWTH PATTERN AND NUTRITIONAL STATUS OF UNDER FIVE A CASE STUDY AT YUSUF DAN-TSOHO MEMORY HOSPITAL TUDUN-WADA KADUNA STATE
» ABSTRACT This project is meant to be a guide for the general public to understand and know the importance of growth pattern and nutritional status of ...Continue Reading »Item Type & Format: Project Material - Ms Word | 37 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
» ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These disea...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. ISOLATION AND IDENTIFICATION OF BACTERIA FROM FOOD VENDORS
» ABSTRACT Hawked foods are cheap and easily accessible and have met the food needs of people in many cities and towns of developing countries. This stu...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. AN INVESTIGATION THE EFFECT OF VARIOUS PACKAGING MATERIAL ON QUALITY ATTRIBUTES OF SUYA MEAT
» CHAPTER ONE INTRODUCTION Background of Study Suya is a form of processed stick meat consumed by people in West Africa. It is produced from boneless me...Continue Reading »Item Type & Format: Project Material - Ms Word | 48 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT