Effects of processing methods on the physico-chemical properties of sweet potato and sorghum – complete project material Stanley
Table Of Contents
Chapter ONE
INTRODUCTION
- 1.1Introduction
- 1.2Background of Study
- 1.3Problem Statement
- 1.4Objective of Study
- 1.5Limitation of Study
- 1.6Scope of Study
- 1.7Significance of Study
- 1.8Structure of the Research
- 1.9Definition of Terms
Chapter TWO
LITERATURE REVIEW
- 2.1Overview of Processing Methods
- 2.2Physico-Chemical Properties of Sweet Potato
- 2.3Physico-Chemical Properties of Sorghum
- 2.4Effects of Processing Methods on Sweet Potato
- 2.5Effects of Processing Methods on Sorghum
- 2.6Comparison of Processing Methods on Sweet Potato and Sorghum
- 2.7Previous Studies on Processing Methods
- 2.8Applications of Processed Sweet Potato and Sorghum
- 2.9Challenges in Processing Sweet Potato and Sorghum
- 2.10Future Trends in Processing Methods
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Design
- 3.2Sampling Techniques
- 3.3Data Collection Methods
- 3.4Variables and Measures
- 3.5Data Analysis Procedures
- 3.6Ethical Considerations
- 3.7Pilot Study
- 3.8Research Validity and Reliability
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Overview of Findings
- 4.2Analysis of Physico-Chemical Properties
- 4.3Comparison of Processing Effects
- 4.4Impact on Nutritional Value
- 4.5Consumer Acceptance and Preferences
- 4.6Economic Implications
- 4.7Recommendations for Processing Industry
- 4.8Future Research Directions
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Findings
- 5.2Conclusions
- 5.3Implications for Practice
- 5.4Contribution to Knowledge
- 5.5Recommendations for Further Research
Thesis 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.
Thesis Overview
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