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QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR

  • Type:Project
  • Chapters:5
  • Pages:50
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

Chapter One
1.1 History Of Soybeans 

1.2 Uses Of Soybeans
1.3 Composition Of Soybeans
1.4 Nutritional Quality Of Soybeans
1.5 Antinutritional Factors
1.6 Trypsin Inhibitor
1.7 Haemagluttins
1.8 Soybeans Saponings
1.9 Protein Quality Of Soubeans
1.10 Aims And Objectives

Chapter Two
2.0 Literature Review 

2.1 Milk From Soybeans
2.2 Nutritional Value Of Soybeans
2.3 Essential Amino Acid Content Of Soybeans
2.4 Undesirable Components Of Soybeans
2.4.1 Trypsin Inhibitor
2.4.2 Clrease
2.4.3 Haemagluttuis
2.4.4 Gioterogens
2.4.5 Phytic Acid
2.4.6 Bitter And Beeany Flavour
2.4.7 Flatus
2.4.8 Soymilk Flavour
2.4.9 Soymilk And Lipoxidase Activity
2.6.1 Nutritional Aspect Of Soymilk
2.6.2 Proteins
2.6.3 Vitamins And Minerals
2.6.4 Fats

Chapter Three
3.1 Materials 

3.2 Methods I Hot Extraction Method
3.3 Method Ii Cold Extraction Method
3.4 Method Iii Soaking Before Hot Extraction Method
3.5 Method Of Analysis

Chapter Four
4.0 Result And Discussion

4.1 Effect Of Soaking Time On The Organoptic Qualities Of Soymilk
4.2 Effect Of Soaking Time On The Protein Recovery And Total Solids
4.3 Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk
4.4 Effect Of Blanching Time On Protein Recovery And Total Solids

Chapter Five
5.0 Conclusion And Recommendation 

5.1 Conclusion
5.2 Recommendation
References

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR

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Details

Type Project
Department Food Technology
Project ID FTE0048
Price ₦3,000 ($20)
Chapters 5 Chapters
No of Pages 50 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0048
    Price ₦3,000 ($20)
    Chapters 5 Chapters
    No of Pages 50 Pages
    Format Microsoft Word

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