effects of processing methods on the-physico-chemical-properties-of-sweet-potato-and-sorghum( 81 pages)
ABSTRACT
This study evaluated "the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour". Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate composition of sweet potato was determined and these include moisture, lipids, ash, protein, carbohydrates and fiber. In carrying out the analysis practically, methods used vary according to the food material. The anti oxidants were also determined alongside with phenol oxidase, pasting properties, minerals and sugar contents. Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is grown for human consumption. The analyses carried out in sweet potatoes are same with sorghum with the exclusion of phenol oxidase.CHAPTER ONE
INTRODUCTION
Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub tropical countries and belongs to the family convolvulaceae. It is cultivated in more than 100 countries. ( Woolfe, 1992). Nigeria is the third largest producer in the world with china leading, followed by Uganda. Sweet potato ranks seventh among the world food crops, third in value of production and fifth in caloric contribution to human diet (Bouwkamp, 1985). Sweet potatoes are rich in dietary fibre, minerals, vitamins and anti oxidants such as phenolic acids, anthocyanins, tocopherol and ß- carotene. Besides acting as anti oxidants, carotenoids and phenolic compounds also provide sweet potatoes with their distinctive flesh colours ( cream, deep yellow, orange and purple). Sweet potato blends with rice, cowpea and plantain in nigerian diets. It is also becoming popular as a substitute to yam and garri. It can be reconstituted into fofoo or blended with other carbohydrate flour sources such as wheat ( Triticum aestivum) and cassava ( Manihot esculenta) for baking bread, biscuits and other confectioneries (Woolfe, 1992)..............ORDER FOR COMPLETE PROJECT MATERIAL NOW!! .
WE ARE EXPERT IN PROJECT WRITING ,WE ASSIST IN CONDUCTING RESEARCH WORK AND DEVELOPING A COMPLETE PROJECT MATERIALS OF VARIOUS DISCIPLINE.
NOTE: IF YOUR TOPIC IS NOT LISTED ON OUR WEBSITE FEEL FREE TO CONTACT US BASE ON YOUR PROJECT TOPIC WHILE WE DO THE WRITING FOR YOU. CALL: 08038256723,WHATSAPP:08038256723,VISITwww.projectandmaterials.comOR email, emrisolution@gmail.comIT IS OUR DUTY TO PROVIDE REFERNCE TOOLS USE FOR QUICK MORE COMPREHENSIVE UNDERSTANDING OF YOUR RESEARCH WORK AND PROJECT MATERIALS OF VARIOUS DISCIPLINE.
All project materials on our website are well supervised and approved by lecturers who are intellectual in their various fields of discipline which are documented to assist you with complete,quality and well organized researched project work/materials.How To Get Your Complete project materials
0 comments:
Post a Comment