- The Complete Research Material is averagely 113 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 »
![Download Code Ready Instant Download Active](https://codemint.net/assets/home/instantdownloadMain.png)
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards andpies. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings includedried, candied or fresh fruit, carrot, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit (Modestus, 2011 and Akubor, 2011).
Cakes are an important baked product in human diet and are usually eaten with soft drinks, juice or tea and are also used as weaning food for infants. Carrot on the other hand is grown on a large scale in Northern Nigeria (Asagbara and Oyewole, 2010). However, it is widely consumed in all parts of Nigeria. Indeed, the consumption of carrot in Nigeria has increased tremendously in recent years because of the increased awareness of its benefits. Among vegetables, carrot is the best source of carotene which is the precursor of vitamin A, an essential nutrient for maintaining health (Heiman, 2010). Carrot also contains oxycarotenoids such as leutin, which has been shown to be protective against colon cancer in man and woman (Jonas, 2011). Appreciable amounts of other vitamins, minerals and anthocyanins are also found in carrot. Though, in Nigeria, local utilization of carrots is mostly limited to direct unprocessed eating. Carrot can be dehydrated, Therefore, dehydrated carrot could be processed into flour for foods to increase vitamin A and mineral contents. Since carrot is a valuable micronutrients source, drying techniques to be employed for this purpose should ensure maximum nutrient retention. With these considerations in mind it means that the production of cake with the blend of carrot and wheat flour will make a rich nutrients food. Therefore, this study will present the production and assessment of acceptability of cake from a blend of carrot and wheat flour.
1.2 STATEMENT OF THE PROBLEM
The preparation of carrot flour Fresh and well graded carrot fruits, wheat flour and other ingredients for the production of carrot cake is a necessity. Hence, the study intends to solve the problems of achieving an enrich tasty carrot cake. Hence, it seeks to solve the problems of;
1. Lack of knowledge for carrot cake production
2. The acceptability of carrot cake
3. Inadequate ingredients for carrot cake production
4. To provide a simple an efficient recipe for carrot cake production
1.3 OBJECTIVES OF THE STUDY
The aim of this project is to present a study on the production and assessment of acceptability of cake from a blend of carrot and wheat flour.
Therefore, the specific objectives are as follows;
1. To produce carrot cake
2. To examine the extent of acceptability of carrot cake
3. To state the ingredients used for carrot cake production
4. To provide a simple and efficient recipe for carrot cake production
1.4 RESEARCH QUESTIONS
1. How can carrot cake be produced?
2. To what extent is the acceptability of carrot cake?
3. What are the ingredients used for carrot cake production?
4. Is a simple and efficient recipe for carrot cake production provided?
1.5 SIGNIFICANCE OF THE STUDY
The significance of the study cannot be overemphasized. This is because cake making need to consider the benefits of nutrients that would be contained in the product. Hence, the blend of carrot and wheat flour will help increase nutrients value.
Also, the recipe that will be provided in this study will aid anyone who intend to carryout cake production as business, since it will help the person to have knowledge of carrot cake production.
Also, with this study one could start his/her own cake making business and this will in turn benefits the masses for employment and the government in terms of revenue.
You either get what you want or your money back. T&C Apply
![](https://codemint.net/assets/public/img/100-money-back-guarantee.png)
You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. 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
-
2. IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA
» CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the suc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH...
» TABLE OF CONTENTS TITLE PAGE Title Page i Dedication ii Acknowledgement iii Certification iv Table of content v List of tables ix List of figures xi A...Continue Reading »Item Type & Format: Project Material - Ms Word | 74 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. 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 |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA
» CHAPTER ONE 1.0 INTRODUCTION Nutrition is all the process used by the adult or child to take in food and digest, absorb, transport, utilize and excret...Continue Reading »Item Type & Format: Project Material - Ms Word | 30 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA
» ABSTRACT The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6 59 months in Kaduna s...Continue Reading »Item Type & Format: Project Material - Ms Word | 243 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. 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
-
8. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
» ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. 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 |
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