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 Processing Methods
2.2 Physico-Chemical Properties of Sweet Potato
2.3 Physico-Chemical Properties of Sorghum
2.4 Effects of Processing Methods on Sweet Potato
2.5 Effects of Processing Methods on Sorghum
2.6 Comparison of Processing Methods on Sweet Potato and Sorghum
2.7 Previous Studies on Processing Methods
2.8 Applications of Processed Sweet Potato and Sorghum
2.9 Challenges in Processing Sweet Potato and Sorghum
2.10 Future Trends in Processing Methods

Chapter THREE

3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Variables and Measures
3.5 Data Analysis Procedures
3.6 Ethical Considerations
3.7 Pilot Study
3.8 Research Validity and Reliability

Chapter FOUR

4.1 Overview of Findings
4.2 Analysis of Physico-Chemical Properties
4.3 Comparison of Processing Effects
4.4 Impact on Nutritional Value
4.5 Consumer Acceptance and Preferences
4.6 Economic Implications
4.7 Recommendations for Processing Industry
4.8 Future Research Directions

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusions
5.3 Implications for Practice
5.4 Contribution to Knowledge
5.5 Recommendations for Further Research