Explore Project Topics on: use of cocoyam for cake production

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or... Continue Reading

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003).  Food professional/industries might face challenges of producing food products containing functional... Continue Reading

ABSTRACT  It is a common practice in Nigeria and other West Africa Countries especially in area lying within the rainforest belt, with thick vegetation cover, the aim of management should be to avoid excessive and inadequate level of farming system and maintains sufficient for planting of cocoyam. The study therefore seeks to examine and appraise... Continue Reading

CHAPTER 1 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

CHAPTER 1 1.0INTRODUCTION 1.1BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

ABSTRACT Utilization of improved cocoyam production technologies among women in Ikwuano Local Government Area of Abia State, Nigeria was studied in 2014. The specific objectives of the study were to; describe the socio-economic characteristics of  the women, identifying their source(s) of information, assess their level of utilization and... Continue Reading

ABSTRACT Utilization of improved cocoyam production technologies among women in Ikwuano Local Government Area of Abia State, Nigeria was studied in 2014. The specific objectives of the study were to; describe the socio-economic characteristics of the women, identifying their source(s) of information, assess their level of utilization and identify... Continue Reading

ABSTRACT It is a common practice in Nigeria and other West Africa Countries especially in area lying within the rainforest belt, with thick vegetation cover, the aim of management should be to avoid excessive and inadequate level of farming system... Continue Reading

Abstract The study was carried out to develop a training programme in cocoyam production for enhancing job opportunities of youth in South Eastern Nigeria. The study adopted research and development (R & D) design. The study was carried out in the South-East states of Nigeria, namely Abia, Anambra, Ebonyi, Enugu and Imo states. The population of... Continue Reading

ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

 ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading

ABSTRACT Cocoyam is highly perishable and considerable economic losses occur after it is harvested. This is a result of rot, sprouting and other physiological changes. These losses could be reduced through efficient storage, processing and marketing. This study is about the economic study of cocoyam marketing in southeast Nigeria. It specifically... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading

 ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading

ABSTRACT  Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading

ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading

TABLE OF CONTENT Title page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _ i Certification page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  ii    Dedication_  _  _ ... Continue Reading

TABLE OF CONTENT Title page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _ i Certification page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  ii    Dedication_  _  _ ... Continue Reading

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

 ABSTRACT A 90-day experiment was conducted to determine the effects of Rice stover, Cocoyam leaf and their combination (50:50) as crop residue-based supplement diets on the growth performance and morphometric traits of WAD goats. The twenty young female West African Dwarf (WAD) female goats used for the experiment were assigned randomly into 4... Continue Reading

 ABSTRACT This study was conducted to evaluate the effect of cocoyam leaf and rice stover supplement diets on the haematological parameters of the young female West African Dwarf (WAD) goats. The experiment was carried out at the Animal Production and Health Departmental Teaching and Research Farm, Faculty of Agriculture, Federal University... Continue Reading

ABSTRACT This study was conducted to evaluate the effect of cocoyam leaf and rice stover supplement diets on the haematological parameters of the young female West African Dwarf (WAD) goats. The experiment was carried out at the Animal Production and Health Departmental Teaching and Research Farm, Faculty of Agriculture, Federal University... Continue Reading

ABSTRACT A 90-day experiment was conducted to determine the effects of Rice stover, Cocoyam leaf and their combination (50:50) as crop residue-based supplement diets on the growth performance and morphometric traits of WAD goats. The twenty young female West African Dwarf (WAD) female goats used for the experiment were assigned randomly into 4... Continue Reading

ABSTRACT Cocoa has been a major source of income for many Nigerians and a major source of foreign exchange earnings for the country. However its production has been experiencing a declining trend in recent times. Many factors have been implicated. One major factor is the inaccessibility of inputs.   The objective of this study therefore describes... Continue Reading

TABLE OF CONTENTS Title page Approval Page Declaration Page Dedication Page Acknowledgement Abstract Table of Contents CHAPTER ONE INTRODUCTION 1.1Background of the Study 1.2Statement of the Problem 1.3Aims and Objectives 1.4Statement of Hypothesis 1.5Significance of the Study 1.6Scope of the Study 1.7Limitation of the Study 1.8Historical... Continue Reading

TABLE OF CONTENTS Title page Approval Page Declaration Page Dedication Page Acknowledgement Abstract Table of Contents CHAPTER ONE INTRODUCTION 1.1Background of the Study 1.2Statement of the Problem 1.3Aims and Objectives 1.4Statement of Hypothesis 1.5Significance of the Study 1.6Scope of the Study 1.7Limitation of the Study 1.8Historical... Continue Reading

The introduction Methodology Materials needed Characteristics of bacillus that can produce amylase isolated from Palm kernel waste water in the production of local palm oil Characteristics of bacillus specie that have the potential to bioflocculate isolated from Palm kernel waste water in the production of local palm oil Aim and objectives of the... Continue Reading