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 Processing Methods
2.2 Physico-Chemical Properties of Sweet Potato
2.3 Physico-Chemical Properties of Sorghum
2.4 Effects of Processing Methods on Sweet Potato
2.5 Effects of Processing Methods on Sorghum
2.6 Comparative Analysis of Processing Methods
2.7 Nutritional Impact of Processing Methods
2.8 Quality Attributes of Processed Products
2.9 Consumer Perception of Processed Foods
2.10 Trends in Processing Technologies

Chapter THREE

3.1 Research Methodology Overview
3.2 Research Design and Approach
3.3 Sampling Techniques
3.4 Data Collection Methods
3.5 Data Analysis Procedures
3.6 Research Ethics and Integrity
3.7 Instrumentation and Tools
3.8 Validation of Research Methods

Chapter FOUR

4.1 Analysis of Processing Methods on Physico-Chemical Properties
4.2 Comparison of Processing Effects on Sweet Potato and Sorghum
4.3 Interpretation of Research Findings
4.4 Implications for Food Industry
4.5 Recommendations for Future Research
4.6 Practical Applications of Study Results
4.7 Discussion on Nutritional Advantages
4.8 Impact on Food Security and Sustainability

Chapter FIVE

5.1 Conclusion and Summary of Research
5.2 Recap of Key Findings
5.3 Achievements of Study Objectives
5.4 Contribution to Existing Knowledge
5.5 Practical Implications and Recommendations
5.6 Future Directions for Research