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ABSTRACT
The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical method used followed standard procedures. Result obtained indicate that, functional properties of unprocessed and processed flour showed no significant difference (P>0.05) in bulk density. The fermented sample had higher water absorption and swelling capacity (1.67 ±0.06 g/ml and 939.00±3.00%) than unprocessed flour (1.40±0.10g/ml)while germinated hadthe highest (39.10±1.30 g/100ml) solubility and lowest (263.67±12%) swelling capacity.The flour from germinated seeds showedthe lowest (2.0%)gelation capacity and higher (84oC) gelatinization temperature.Proximate composition showed no significant difference (P>0.05)in the carbohydrate content of flour from unprocessed (86.32±2.11%), roasted(86.43±0.31%), and fermented (85.64±0.54%) seeds, except for flour fromgerminated seeds that had the lowest value of 80.99±2.10%. Likewise, food products (pap and tuwo) from unprocessed(86.89±1.21and 86.6±0.31%), roasted (85.71±0.32 and 86.99±1.41%), germinated (87.24±0.54 and 85.64±1.45%), and fermen ted(86.05±1.10 and 86.22±1.32%) seeds. Higher fiber content was observed in flour (4.90±0.12%)and tuwo (3.57±0.06%) from germinated seeds compared to value shown in flour, Pap and tuwo (3.54±0.06,1.74±0.06 and 2.90±0.05%) from fermentedseeds. There was no significant (P > 0.05) difference in the moisture content of flour samples from unprocessed and processed seeds. Likewise the food products, although higher values were observed in flour and pap (8.26±0.17 and 91.25±0.12%) from fermented seeds compared to the lowest value in flour and pap (6.80±0.19 and 84.99±0.02%) from roasted seeds. Significant differences (P<0.05) were observed between unprocessed and processed finger m
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SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. ASSESSMENT ON ANALYSIS OF WATER POLLUTION BY PHOSPHATE
» CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW Phosphorus is usually present in natural water as phosphate and is an essential element of life, ph...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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2. 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 |
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3. PRODUCTION OF BANANA FLAVOUR
» CHAPTER ONE INTRODUCTION Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.There are about 1000...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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4. CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOOD BY MIDDLE AGED ADULTS IN ENUGU LOCAL GOVERNMENT AREA
» CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Information Antioxidant rich food intake is the main contributor of micronutrient deficiencies in the deve...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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5. THE USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER
» ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the proc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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6. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
» CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. ...Continue Reading »Item Type & Format: Project Material - Ms Word | 53 pages |
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7. THE USE OF COCONUT FIBRE AS STANDARD pH ENHANCER FOR DRILLING MUD FORMULATION
» CHAPTER ONE BACKGROUND OF STUDY 1.0 Introduction A drilling fluid, or mud is any fluid that is used in a drilling operation in which that fluid is cir...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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8. 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 |
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9. 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 |
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10. INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
» ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of car...Continue Reading »Item Type & Format: Project Material - Ms Word | 145 pages |
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