Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of ∞-Amylase
2.2 Sources of ∞-Amylase
2.3 Enzyme Production by Fusarium spp.
2.4 Sweet Potato (Ipomoea batatas) Starch
2.5 Properties of ∞-Amylase from Fusarium spp.
2.6 Applications of ∞-Amylase in Industries
2.7 Factors Affecting ∞-Amylase Activity
2.8 Enzyme Kinetics of ∞-Amylase
2.9 Immobilization Techniques for ∞-Amylase
2.10 Recent Research Trends in ∞-Amylase Studies

Chapter THREE

3.1 Research Methodology Overview
3.2 Selection of Fusarium spp. Strains
3.3 Isolation and Screening of ∞-Amylase
3.4 Enzyme Production and Optimization
3.5 Purification Techniques
3.6 Enzyme Assays and Activity Determination
3.7 Characterization of ∞-Amylase
3.8 Statistical Analysis of Data

Chapter FOUR

4.1 Analysis of Enzyme Production Results
4.2 Purification Yield and Techniques
4.3 Enzyme Kinetics Analysis
4.4 Comparison with Other ∞-Amylase Sources
4.5 Industrial Applications and Feasibility
4.6 Future Research Directions
4.7 Discussion on Enzyme Stability
4.8 Interpretation of Findings

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusions
5.3 Recommendations for Future Research
5.4 Implications of the Study
5.5 Contribution to Existing Knowledge