Effects of processing methods on the physico-chemical properties of sweet potato and sorghum
Table Of Contents
Chapter ONE
1.1 Introduction1.2 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 Methods2.2 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 Comparative Analysis of Processing Methods
2.7 Nutritional Changes in Sweet Potato and Sorghum
2.8 Shelf-Life Considerations
2.9 Consumer Preferences and Acceptance
2.10 Sustainable Processing Techniques
Chapter THREE
3.1 Research Design and Methodology3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Experimental Setup
3.6 Quality Control Measures
3.7 Ethical Considerations
3.8 Statistical Tools Used
Chapter FOUR
4.1 Data Presentation and Analysis4.2 Physico-Chemical Changes in Sweet Potato
4.3 Physico-Chemical Changes in Sorghum
4.4 Comparison of Processing Effects
4.5 Nutritional Analysis Results
4.6 Consumer Feedback and Preferences
4.7 Shelf-Life Assessment
4.8 Discussion on Sustainability Practices
Chapter FIVE
5.1 Summary of Findings5.2 Conclusion
5.3 Recommendations for Future Research
5.4 Practical Implications
5.5 Contribution to Knowledge
Project Abstract
This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate composition of sweet potato was determined and these include moisture, lipids, ash, protein, carbohydrates and fiber. In carrying out the analysis practically, methods used vary according to the food material. The anti oxidants were also determined alongside with phenol oxidase, pasting properties, minerals and sugar contents. Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is grown for human consumption. The analyses carried out in sweet potatoes are same with sorghum with the exclusion of phenol oxidase.
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