Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel
This study investigated some quality attributes of sweet potato flour (SPF) and unripe plantain peel flour (UPF) meals. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan’s multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the meals increased as the PPF level increased. The blends had Na/K ratio of <1.0. Plantain peel and sweet potato flour meals are desirable for alleviating malnutrition in Nigeria and developing new food formulations.
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the study
1.2 Problem statement
1.3 Aim and objectives of the study
1.4 Justification
1.5 Scope of study
CHAPTER TWO
LITERATURE REVIEW
2.1 Staple food
2.2 Roots and tuber crops
2.3 Potato
2.4 Nutritional value of potato
2.5 Uses of potatoes
2.6 Plantain peel
2.7 Nutrient composition of plantain peels
2.8 Plantain peels anti-nutrients and processing methods
CHAPTER THREE
3.0 MATERIAL AND METHODS
3.1 Materials
3.2 Production of unripe plantain peel flour
3.3 Production of sweet potato flour
3.4 Blending of flour
3.5 Nutrient composition of flour meals
3.5.1 Proximate composition and energy estimation
3.5.2 Determination of vitamin C content
3.5.3 Determination of total carotenoid
3.5.4 Determination of mineral composition
3.5.5 Determination of antinutritional factors
3.6 Functional properties of flour blends
3.6.1 Dispersibility
3.6.2 Bulk density
3.6.3 Water absorption capacity
3.6.4 Oil absorption capacity (OAC)
3.6.5 Foaming capacity
3.6.6 Emulsification capacity
3.6.7 Least gelation concentration
3.7 Determination of pasting properties of flour meals
3.8 Determination of flour meals’ color
3.9 Data analysis
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
5.1 Conclusion and recommendation
5.2 References
The Title Page should be the first section of your project “Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel”, providing essential details like the project title, your name, your supervisor’s name, the institution, and the submission date. After that, the Abstract offers a brief summary of your project, touching on its purpose, methods, results, and conclusions in 150-300 words. The Acknowledgments section is where you can thank those who supported your research, such as your supervisor, peers, or organizations that provided resources.
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The main body of the Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel should start with the Introduction, which provides background information, outlines the research problem, states your objectives, and gives a brief overview of your research methods. Following that, the Literature Review offers an in-depth look at previous research relevant to your project, identifying gaps your study aims to address. The Methodology section then explains the research design, tools, and data collection methods you used to conduct the project and analyze the data.
In the Results and Discussion section, you present your findings and discuss them in relation to the Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel research questions or objectives, often using tables or charts to help explain the data. The Conclusion summarizes the key results, discusses their implications, and suggests possible directions for future research. You may also include recommendations based on your findings, offering practical advice for improvements or applications. Finally, the Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel project should include a References or Bibliography section to list all the sources you cited, as well as Appendices for any additional material. A Statement of Originality is often included to confirm the authenticity of your work