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 Ascorbic Acid
2.2 Importance of Ascorbic Acid
2.3 Sources of Ascorbic Acid
2.4 Tocopherol: Functions and Sources
2.5 Vitamin A: Role in Health
2.6 Effects of Boiling on Nutrient Content
2.7 Studies on Boiling Effects
2.8 Preservation Methods for Nutrients
2.9 Factors Affecting Nutrient Retention
2.10 Impact of Cooking Methods on Nutrient Levels

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 Variables and Measures
3.7 Research Ethics and Considerations
3.8 Reliability and Validity of Data

Chapter FOUR

4.1 Presentation of Findings
4.2 Effect of Boiling on Ascorbic Acid Content
4.3 Effect of Boiling on Tocopherol Content
4.4 Effect of Boiling on Vitamin A Content
4.5 Comparison with Raw Leaf Nutrient Levels
4.6 Discussion on Nutrient Loss during Boiling
4.7 Factors Influencing Nutrient Retention
4.8 Recommendations for Nutrient Preservation

Chapter FIVE

5.1 Conclusion and Summary
5.2 Summary of Research Findings
5.3 Implications of Findings
5.4 Practical Applications of the Study
5.5 Suggestions for Future Research