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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. ISOLATIOIN AND CHARACTERISATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).
» ABSTRACT This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which were bought in full fr...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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2. SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Palm kernel oil (PKO) is black viscous oil extracted from the kernel of oil palm. In its raw form...Continue Reading »Item Type & Format: Project Material - Ms Word | 45 pages |
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3. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
» ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four dife...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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4. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
» CHAPTER ONE INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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5. 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 |
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6. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
» ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) researc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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7. PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDER 5 IN NIGERIA
» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Nutrition is the sum total of the processes involved in the intake and utilization of food substan...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages |
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8. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.
» ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged ...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. 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 |
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