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 Review of Literature on Nutritional Evaluation
2.2 Nutritional Benefits of Sesame, Wheat, and Soya Beans
2.3 Previous Studies on Ready-to-Use Therapeutic Food (RUTF)
2.4 Nutritional Requirements for Therapeutic Foods
2.5 Processing Techniques for Sesame, Wheat, and Soya Beans
2.6 Comparison of RUTF Formulations
2.7 Importance of Nutritional Evaluation in Food Products
2.8 Global Perspectives on Malnutrition
2.9 Innovations in Therapeutic Foods
2.10 Role of Nutritional Education in Malnutrition Prevention

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 Ethical Considerations in Research
3.7 Validity and Reliability of Data
3.8 Limitations of Research Methodology

Chapter FOUR

4.1 Analysis of Research Findings
4.2 Nutritional Composition of Sesame, Wheat, and Soya Beans Blend
4.3 Sensory Evaluation of the RUTF Product
4.4 Impact of Processing Techniques on Nutrient Retention
4.5 Comparison with Existing RUTF Products
4.6 Consumer Acceptance and Preferences
4.7 Recommendations for Product Improvement
4.8 Implications for Future Research

Chapter FIVE

5.1 Conclusion and Summary of Research
5.2 Key Findings and Implications
5.3 Contributions to the Field of Nutrition
5.4 Practical Applications of the Study
5.5 Recommendations for Policy and Practice
5.6 Areas for Future Research
5.7 Reflections on the Research Process
5.8 Conclusion Statement