Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals

How to write the “Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour” Project

To start a project on Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour, follow these guidelines: 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. Crea…

Understand how to write the “Study Of Properties Of Briquette Produced From Groundnut Shell Coal Blend” Project

Understand how to write the “Production Of Yam Flour” Project

To develop a project on Production Of Yam Flour, follow these approaches: The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at cons…

Discover how to write the “Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”)” Project

To undertake a project on Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”), follow these effective ways: Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” …

How to structure the “Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit” Project

To write a project on Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit, follow these structure: Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample …

Learn the structure to write the “Physiochemical And Heavy Metal Assessment Of Water From Boreholes” Project

To carry out a project on Physiochemical And Heavy Metal Assessment Of Water From Boreholes, follow these effective methods: This study presents the result of quality assessment of water from selected boreholes Kaura Namoda Local Government Area Zamfara State. In this study, three different boreholes were sampled, physically examined and assessed for their physicochemical parameters using standard analytical procedures…

How to write the “Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties” Project

To start a project on Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties, follow these guidelines: 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 af…

Understand how to write the “Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon” Project

To develop a project on Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon, follow these approaches: Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid a…

Discover how to write the “Maize Adjunct In Sorghum Beer Brewing” Project

To undertake a project on Maize Adjunct In Sorghum Beer Brewing, follow these effective ways: This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct wa…

How to structure the “Effect Of Processing Method On The Physio Chemical Properties Of Sweet Potato And Sorghum” Project

To write a project on Effect Of Processing Method On The Physio Chemical Properties Of Sweet Potato And Sorghum, follow these structure: 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 …