Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

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Chapter One

1.0 INTRODUCTION
This chapter introduces the Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour 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

2.0 LITERATURE REVIEW
2.1 Introduction
The chapter presents a review of related literature that supports the current research on the Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour, 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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