Studies on the activity of ∞-amylase produced from fusarium spp. using sweet potato (ipomoea batatas) starch.

Chapter ONE

INTRODUCTION

• 1.1Introduction
• 1.2Background of Study
• 1.3Problem Statement
• 1.4Objective of Study
• 1.5Limitation of Study
• 1.6Scope of Study
• 1.7Significance of Study
• 1.8Structure of the Research
• 1.9Definition of Terms

Chapter TWO

LITERATURE REVIEW

• 2.1Overview of ∞-Amylase
• 2.2Production of ∞-Amylase from Fusarium spp.
• 2.3Properties of ∞-Amylase
• 2.4Role of Sweet Potato Starch in ∞-Amylase Production
• 2.5Enzyme Kinetics of ∞-Amylase
• 2.6Applications of ∞-Amylase
• 2.7Factors Affecting ∞-Amylase Activity
• 2.8Comparison of ∞-Amylase from Different Sources
• 2.9Industrial Uses of ∞-Amylase
• 2.10Recent Advances in ∞-Amylase Research

Chapter THREE

RESEARCH METHODOLOGY

• 3.1Research Design
• 3.2Sampling Techniques
• 3.3Data Collection Methods
• 3.4Experimental Setup
• 3.5Variables and Measurements
• 3.6Data Analysis Techniques
• 3.7Ethical Considerations
• 3.8Research Limitations

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• 4.1Overview of Findings
• 4.2Analysis of Data
• 4.3Comparison of Results
• 4.4Interpretation of Results
• 4.5Discussion on ∞-Amylase Activity
• 4.6Impact of Sweet Potato Starch
• 4.7Implications for Future Research
• 4.8Recommendations

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• 5.1Summary of Findings
• 5.2Conclusion
• 5.3Contributions to Knowledge
• 5.4Practical Implications
• 5.5Recommendations for Further Research