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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. CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
» ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were ...Continue Reading »Item Type & Format: Project Material - Ms Word | 98 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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2. 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 | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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3. 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
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4. ASSESSMENT OF THE CHEMOPREVENTIVE EFFECT OF DIETARY INCLUSION WITH CUCURBITA MAXIMA LEAF ON N-METHYL-N-NITROSOUREA-INDUCED COLON CARCINOGENESIS IN WIS...
» ABSTRACT There is growing attention on medicinal plants use as food for cancer inhibiting potential, so that chemo preventive dietary inclusion can be...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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5. PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES
» ABSTRACT The proximate composition and analysis of cucumber and spinach leaves was to assess the nutritional value of cucumber and spinach leaves by a...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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6. NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
» ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 ...Continue Reading »Item Type & Format: Project Material - Ms Word | 112 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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7. THE EFFECT OF DIFFERENT METHOD OF STORAGE ON NUTRITIONAL QUALITIES AND SENSORY ATTRIBUTES OF MIXED CITRUS JUICE
» CHAPTER ONE INTRODUCTION 1.1 Background to the study Fruits have been a part of human diet over the years. They are also considered as food supplement...Continue Reading »Item Type & Format: Project Material - Ms Word | 69 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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8. APPROPRIATE PROCESSING OF PLANTAIN INTO A STORABLE FORM
» TABLE OF CONTENTS Title page i Approval Page ii Declaration iii Dedication iv Acknowledgements v Table of Contents vi List of tables Abstract viii CHA...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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9. ASSESSMENT OF THE NUTRITIONAL STATUS OF STUDENTS IN COLLEGE OF SCIENCE AND TECHNOLOGY KADUNA POLYTECHNIC, KADUNA STATE
» ABSTRACT Nutritional status is a measure of the extent to which an individual’s physiological need for nutrient is met. Poor nutritional practic...Continue Reading »Item Type & Format: Project Material - Ms Word | 41 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
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10. THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS
» CHAPTER ONE 1.0 INTRODUCTION The first year of life is crucial in laying the foundation of good health and improving the quality of life of children. ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT