Explore Project Topics on: Effect of Fermentation on Quality Character of Cassava Flour

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

ABSTRACT Smallholder farmers of Apac District received advice from extension agents on the production of high quality cassava flour from 2009 to 2015. Despite training, production remained low at 4000kg ha-1 compared to the expected output of 8000kg ha-1 , which called for an investigation conceived to establish the effectiveness of the group... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

CHAPTER ONE 1.0     INTRODUCTION   Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky... Continue Reading

ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for... Continue Reading

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

ABSTRACT A study was conducted to evaluate the effect of 20% inclusion replacement of maize with peeled cassava root meal and unpeeled cassava root meal with and without enzyme inclusion. A total of 90, 42 weeks old black Harco layers were divided into 6 groups with 3 replicate for each group. Each replicate had 5 birds. The 6 diets comprise of... Continue Reading

ABSTRACT A study was conducted to evaluate the effect of 20% inclusion replacement of maize with peeled cassava root meal and unpeeled cassava root meal with and without enzyme inclusion. A total of 90, 42 weeks old black Harco layers were divided into 6 groups with 3 replicate for each group. Each replicate had 5 birds. The 6 diets comprise of... Continue Reading

ABSTRACT A study was conducted to evaluate the effect of 20% inclusion replacement of maize with peeled cassava root meal and unpeeled cassava root meal with and without enzyme inclusion. A total of 90, 42 weeks old black Harco layers were divided into 6 groups with 3 replicate for each group. Each replicate had 5 birds. The 6 diets comprise of... Continue Reading

ABSTRACT A study was made of the effect on pepper quality of the traditional method of processing the 'Balancotta' variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an... Continue Reading

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60:... Continue Reading

ABSTRACT   The most important single factor affecting the efficiency of protein utilization is the profile of digestible essential amino acids entering the small intestine. Assuming a constant ideal amino acid profile of absorbed protein the requirements of all amino acids can be calculated when the requirement of one individual amino acid has... Continue Reading

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... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of cassava flour production was studied with a view of achieving same product mechanically. Result... Continue Reading

ABSTRACT The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava. Indeed, the traditional Nigeria techniques of... Continue Reading

ABSTRACT           This research is used to explore the impact of perceived service quality on customer satisfaction and brand loyalty. The main objective of this study was to identify the service quality offerings of Honeywell Flour Mills Nig. Plc and Lister Flour Mills Ltd to their customers, to ascertain the level of customer’s... Continue Reading

INVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY ABSTRACT A literature review of ethanol production from local materials especially from cassava is presented. The study was carried out to investigate the production of a good quality ethanol from cassava using... Continue Reading

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW... Continue Reading

ABSTRACT The study critically examined the Effect of Federal Character Principle on the Staffing process in the Nigerian Federal Public Service. Descriptive Survey Design was adopted in the study. A total number of two hundred and eight (208) copies of questionnaire were administered to respondents; while two hundred and three (203) were properly... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg. During this... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg. During this... Continue Reading

ABSTRACT The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile... Continue Reading

TABLE OF CONTENTS Title Page  - i Approval Page -  ii Dedication -  iii Acknowledgements -  iv Table of Contents -  v CHAPTER ONE: GENERAL INTRODUCTION 1.1 Background to the Study -  1-4 1.2 Statement of Research Problem -  4-6 1.3 Objectives of the Research -  7 1.4 Research Hypotheses -  7 1.5 Scope and Limitations of the Study -  8... Continue Reading