- 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: ₦4,000
Get the complete project »

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

You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. PRODUCTION AND SENSORY EVALUATION OF BISCUITS FROM DIFFERENT SPICES
» ABSTRACT The study was carried out to produce biscuit. spiced with ginger garlic, turmeric, cinnamon. Biscuit is hard, crisp and dried and baked produ...Continue Reading »Item Type & Format: Project Material - Ms Word | 76 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. PRODUCTION OF DIABETIC MEAL USING WHEAT AND PLANTAIN (PANKASO SNACK)
» TABLE OF CONTENTS ABSTRACT CHAPTER ONE 1.0 introduction 1.1 background of the study 1.1.1 Type of diabetes mellitus 1.1.2 Diabetes mellitus type 2 (al...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. 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
-
4. 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
-
5. 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
-
6. 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 |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. 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
-
8. PRODUCTION OF JAM USING BANANA AND ITS NUTRITIVE VALUE
» CHAPTER ONE 1.1 ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south eastern Asia from the India east an...Continue Reading »Item Type & Format: Project Material - Ms Word | 59 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ...
» ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic in...Continue Reading »Item Type & Format: Project Material - Ms Word | 152 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. EVALUATE THE PROXIMATE COMPOSITION OF WATERMELON SEED
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY Watermelon (Citrallus lanatus) is an important horticultural crop, mostly known for its sweet...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT