Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel
Complete Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel Project Materials (Chapters 1 to 5):
This study investigated some quality attributes of sweet potato flour (SPF) and unripe plantain peel flour (UPF) meals. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan’s multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the meals increased as the PPF level increased. The blends had Na/K ratio of <1.0. Plantain peel and sweet potato flour meals are desirable for alleviating malnutrition in Nigeria and developing new food formulations.
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the study
1.2 Problem statement
1.3 Aim and objectives of the study
1.4 Justification
1.5 Scope of study
CHAPTER TWO
LITERATURE REVIEW
2.1 Staple food
2.2 Roots and tuber crops
2.3 Potato
2.4 Nutritional value of potato
2.5 Uses of potatoes
2.6 Plantain peel
2.7 Nutrient composition of plantain peels
2.8 Plantain peels anti-nutrients and processing methods
CHAPTER THREE
3.0 MATERIAL AND METHODS
3.1 Materials
3.2 Production of unripe plantain peel flour
3.3 Production of sweet potato flour
3.4 Blending of flour
3.5 Nutrient composition of flour meals
3.5.1 Proximate composition and energy estimation
3.5.2 Determination of vitamin C content
3.5.3 Determination of total carotenoid
3.5.4 Determination of mineral composition
3.5.5 Determination of antinutritional factors
3.6 Functional properties of flour blends
3.6.1 Dispersibility
3.6.2 Bulk density
3.6.3 Water absorption capacity
3.6.4 Oil absorption capacity (OAC)
3.6.5 Foaming capacity
3.6.6 Emulsification capacity
3.6.7 Least gelation concentration
3.7 Determination of pasting properties of flour meals
3.8 Determination of flour meals’ color
3.9 Data analysis
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
5.1 Conclusion and recommendation
5.2 References
The introduction of Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should start with the relevant background information of the study, clearly define the specific problem that it addresses, outline the main object, discuss the scope and any limitation that may affect the outcome of your findings
Literature Review of Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should start with an overview of existing research, theoretical framework and identify any gaps in the existing literature and explain how it will address the gaps
Methodology of Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should describe the overall design of your project, detail the methods and tools used to collect data explain the techniques used to analyse the collected data and discuss any ethical issues related to your project
Results should include presentation of findings and interpretation of results
The discussion section of Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should Interpret the implications of your findings, address any limitations of your study and discuss the broader implications of your findings
The conclusion of Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should include summarize the main results and conclusions of your project, provide recommendations based on your findings and offer any concluding remarks on the project.
References should List all the sources cited in Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel project by following the required citation style (e.g., APA, MLA, Chicago).
The appendices section should Include any additional materials that support your project (Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel) but are too detailed for the main chapters such as raw data, detailed calculations etc.