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

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Chapter One

INTRODUCTION
This chapter introduces the Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis…

Chapter Two

LITERATURE REVIEW
This section presents a review of related literature that supports the current research on the Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…

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