THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

CHAPTER ONE

1.0     Introduction

CHAPTER TWO

• Brief Description Of Various Types Of Cereals

2.1     Maize

• Sorghum And Mihet
• Cotton Seed Meal
• Rice
• Wheat
• Nutritive Values Of Various Types Of Cereals
• The Processing Of Various Types Of Cereals And It’s Uses To Mankind
• Microbial Effects On Cereals
• Preservation/Storage

CHAPTER THREE

3.0     Conclusion

REFERENCES

 

CHAPTER ONE

 

1.0     INTRODUCTION

          Of all the plant on which man has depended for his food, cereal grains are by far the most important. Since recorded history, cereals grains are the seed by cultivated grasses that include wheat, corn, 0at, barley, rye, rice, sorghum and millet.

There are a number of reasons why cereals have been important in man’s diet. They can be grown in areas with diverse climatic and soil conditions. They give yield peracre (0.4ha) as compared to most other crops and once harvested, their excellent storage stability combined with their high nutritive valuers make them most suitable for storage.

They are easy to be packaged and transported and can be used to produce a large variety of high desirable foods both for man and animals.

Cereal grains are the most important source of the world’s total food. The grains are eaten in many ways, sometimes as a paste or other preparation of the seeds more often milled and further processed into flour, starch, oil, bran, syrup, sugar, etc. They are also used to feed the animals that provide us with meat, eggs, millet, butter, cheese and a host of other foods. Cereals grains are preserved in ways which make them to last long for processing.

 

 

Continue reading THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA →

ISOLATION AND CHARACTERIZATION OF MOULD ASSIOCATED IN THE SPOILAGE OF BREAD

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

ABSTRACT

 

        The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-37⁰c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examination was done using the lactophenol staining technique. Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphytic flora of plants.

 

For more topics

TABLE OF CONTENTS

CHAPTER ONE                                                           

1.1      INTRODUCTION                                                 1

1.2      AIMS                                                                  9

1.3      SIGNIFICANCE OF STUDY                                9

1.4      STATEMENT OF PROBLEM                               10

1.5      LIMITATION                                                       11

 

CHAPTER TWO                                                           

2.0      LITERATURE REVIEW                                       12

2.1      MICROBIOLOGY OF BANANA                           12

2.2      MOULDS                                                            16

2.3      YEAST                                                                18

2.4      BACTERIA                                                          19

2.5      BACTERIAL SPOILAGE OF BANANA                 20

2.6      FUNGAL SPOILAGE OF BANANA                      21

2.7      OTHER FUNGAL SPOILAGE OF BANANA 23

2.8      CONTROL OF BACTERIAL AND FUNGAL DISEASES                                                         24

 

CHAPTER THREE

3.0      MATERIALS AND METHOD                               27

• STERILIZATION OF MATERIALS AND MEDIA USED                                                  27
• PREPARATION OF SABORAUD DEXTROS

AGAR                                                                 29

• PREPARATION OF NUTRIENT AGAR 29
• BACTERIAL/FUNGAL ISOLATION FROM

BANANA FRUIT                                                    30

• BACTERIAL ISOLATION AND

IDENTIFICATION                                                 31

• FUNGAL ISOLAATION AND IDENTIFICATION 32
• STAINING TECHNIQUE FOR BACTERIAL ISOLATES                                                  32
• ISOLATION OF YEATS AND MOLD 34

 

CHAPTER FOUR

4.0    RESULTS                                                              35

4.1    BACTERIAL EXAMINATION                                 36

4.2    FUNGI EXAMINATION                                         40

 

 

 

CHAPTER FIVE      

5.0    DISCUSSION                                                        43

5.1    CONCLUSION                                                      45

5.2    RECOMMENDATION                                            46

 

REFERENCES                                                      48

 

 

 

LIST OF TABLES

 

TABLE ONE:     CHARACTERISTICS OF BACTERIA ISOLATES

 

TABLE TWO:     BIOCHEMICAL ISOLATE FOR BACTERIA

 

TABLE THREE: COLONIAL CHARACTERISTICS OF FUNGI ISOLATES

 

CHAPTER ONE

 

1.1   INTRODUCTION

Banana may be defined as a personal seed plant that produces an edible fruits, usually seedless, belonging to the species Musa acuminata, or are hybrids Musa acuminata, M. balbisnna. They are perennial herbs with long leaves, the bases of these leaves (petioles) remain tightly fused and form the trunk (Pseudostem) of a plant 2-9m in height (Ploetz, 1994),

“Banana” is a general term embracing a number of species or hybrids in the genus musa, family musceae. In some areas of the world bananas are grown only as ornamental plants or for fiber.

It is found in tropical regions. The banana is mono carpic, flowering and setting fruit once before sit dies. It has inflorescence protective flag leaf. The flower stalk of most banana varieties is positively geotropic and bends from the vertical until its tip points towards vertical. Flower stalks are from 30 – 90 cm along, tapered and covered in a sheath of over- lapping bracks the flower are parthenogenic (self-fertile). And occur in group of 12-20 beneath the bracks.

At first, individual fruits called fingers, make up the groups (hands) which are arranged in a spiral around the flower stalk, forming a bunch.

At fruit set, a healthy banana plant will have 8-12 leaves, fruits mature in 60-100 days after flowers first appears depending on the season and cultivan. New banana plants arise as suckers from an underground rhizome. As old plant dies, new sucker are formed the rhizome expands and is called a mat. Banana are propagated by suckers, pieces of the Rhizome and by tissue cultivation (Ploetz, 1994)

 

 

USES

Bananas contain about 74% water 23% carbohydrate, 1% protein and 0.5 %, Vit., A 4 – ounce banana without the peel is a good source of vitamin Bb, Potassium, and fiber.

Banana fruit may be   eaten raw or as a cooked vegetable.   The fruit can also be processed for a number of food products.

Ripe fruits can be pulped for pure for in a variety of products including ice cream, yoghurt, cake, bread, nectar, and baby food. Ripe bananas can be dried and eaten, or sliced canned with syrup, and used in bakery products, fruits salads etc.

 

 

Continue reading ISOLATION AND CHARACTERIZATION OF MOULD ASSIOCATED IN THE SPOILAGE OF BREAD →

PROCESSING METHODS ON  PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN

(Sphenostylis Stenocarpa)

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

ABSTRACT

 

Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control. The entire sample was dry – milled into fine flours. The glycosidic cyanide, crude protein, ash, moisture, some functional properties and bulk density of the flours were analyzed from the results, protein and cyanide content of sample A (raw sample) are 25.20% and 72.23ml. results showed that the toasting, process gave the highest protein (24.12) with no trace of cyanide and it negatively affected the protein content of the samples reducing it from 25.20 to 17.57, 17.51(%) respectively. 12 hours soaking and few minutes boiling process negatively affected the protein content of the samples reducing it from 25.20% to 13.12, 12.78, 12.09 (%) respectively but have the strongest impact in covering the cyanide level from 72.23ml to zero respectively. Moisture content ranges from 400% – 14%, Ash ranges from 2.50% to 5.00%, water absorption ranges from 105g/ml to 290g/ml, oil absorption ranges form 0.98 – 1.95g/m. The bulk density showed 0.74g/ml – 0.88g/ml.

 

 

 

TABLE OF CONTENTS

 

Title page

 

 

CHAPTER ONE

Introduction

 

CHAPTER TWO

• Literature Review

2.1     Legumes

• Nutritive Value Of Legumes
• African Yam Bean
• Utilization Of African Yam Bean
• Limitations In The Utilization Of African Yam Bean
  • Unacceptable Flavour
  • Hard – To – Cook Phenomenon
  • The Presence Of Anti – Nutritional Factors
  • Pre – Conditioning Treatment Used In African Yam Bean Processing

2.7.0            Functionality of Legume Protein/Flour

• Nitrogen Solubility
• Water And Oil Absorption
• Emulsion Capacity
• Foam Capacity
• Gelation

 

CHAPTER THREE

3.0     Materials And Source

• Sample Preparation
• Flow Charts For The Production Of The Different flour samples
  • Flow Chart For The Production Of Sample A (Raw Sample)
  • Flow Chart For The Production Of Samples B
  • Flow Chart For The Production Of Samples C
  • Flow Chart For The Production Of Toasted Sample (D Sample)
• Determination Of Functional Properties Of African Yambean Flour
  • Water Absorption Capacity
  • Oil Absorption Capacity
• Chemical Composition Of African Yam Bean
  • Determination Of Moisture Content
  • Determination Of Ash Content
  • Determination Of Crude Protein Content
• Determination Of Glycosidic Cyanide
• Determination Of Bulk Density

 

CHAPTER FOUR

Results / Discussion

CHAPTER FIVE

Conclusion and recommendation

References

CHAPTER ONE

INTRODUCTION

African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as Leguminousae (Okigbo, 1973). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks, delicacy, man meal etc. It can be used for the fortification of other foods (Eke, 1997)

In Nigeria, it has as many names as there are communities cultivating it. Some of the names are Okpdudu, Azam, Uzuaku, Ijiriji, Azara, Ahaja, Nzamiri, Odudu, Girigiri (Hausa), sese (Yoruba) and Nsana (Ibibio) (Ogbo, 2002).

The high protein content of African yam bean makes it an important source of protein in the diets of population groups of many tropical countries (Kon, 1979, Ekpen young and Borchers, 1980). In addition, the high protein bean flour fractions could be substituted for wheat flour to produce acceptable qualities of cookies breads and leavened doughs (Uebersax and Zabik, 1986; Nzereogu, 1993).

It may also be consumed as porridge after cooking. The mature dry seeds can be used to prepare “moi – moi” and “akara” (Ezueh, 1973; Akoma, 1996). The African yam bean apart from being rich in protein also contains carbohydrate, fat and minerals (NAS, 1979).

A major constraint in the utilization of African yam bean is the different dehulling method. Traditionally, the dehulling method involves manual removal of the hulls from the individual soaked seeds. This method is quite laborous (labour intensive), time – consuming and does not favour effective utilization of the bean. It is widely believed that under cooked African yam bean seeds cause diarrhoea and over cooked seeds cause constipation (Asusu and Undie, 1986).

Previous works showed that steeping will among other things improve the dehulling characteristic of the African yam bean while maintaining the nutritional quality viz: invitro protein digestibility and also improving the functional properties when processed into flour (Abbey and Berezi, 1988). It is evident that better processing methods will not only enhance the acceptability and utilization of this legume but will also improve the nutritional status of the consuming populace (Uebersax et al, 1989).

The overall objective of this study is to investigate the various processing methods and their effects on the protein and cyanide content of African yam bean in conclusion, before the commencement of any research or project, there is meant to be aim/aims of such research.

As such, the aims of this study include:-

1. To determine the hydrogen cyanide content of the flour.
2. To analyse for the crude protein content of the flour.
3. To determine some of the functional properties of the flour.

 

For more topics

Continue reading PROCESSING METHODS ON PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN →

MALARIA PARASITE AND ITS EFFECT TO HUMAN HEALTH (A CASE STUDY OF UNTH ENUGU)

 

 

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

ABSTRACTS
The detection of malaria parasite in the blood which was the major aim of this project was carried out and experimented data shows the existence of three species of the parasite in the human blood cell vis:
(a) Plasmodium falciparium (b) Plasmodium Malaria
(c ) Plasmodium Vivax. More over, the last remaining spp which is Plasmodium Ovale was not observed at all in the human blood cell.
Out of 150 specimens collected, 110 were found to be positive indicating that about 75% people in our country Nigeria were living under the shadow of this infectious disease.
Finally, in our finding. It was assumed that the group of people that are more subsetible to this malaria parasite were children under the age range of 1 to 10 and the pregnant women in the adult range. This finding was made after staining the thick and thin film using the different stains vis. Leishman, Giemsa, and field stains which enhances a clear observation of the morphological appearance of the organism under the microscopic view.

 

 

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
1.2 STATEMENT OF PROBLEMS
1.3 AIM AND OBJECTIVE OF THE STUDY
1.4 HYPOTHESIS
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 THE STAGES OF DIFFERENT SPECIES OF MALARIA PARASITE.

CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 MATERIALS USED
3.2 SAMPLE COLLECTION
3.3 METHOD OF SAMPLE ANALYSIS
3.4 PREPARATION OF BLOOD FILM
3.5 PREPARATION OF BUTTER SOLUTION TO BE USED WITH GEMSA STAIN
3.6 DIFFERENT BETWEEN THICLE AND THIN FILM
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 TABULATION OF THE RESULT OBTAINED
4.2 DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION
6.0 REFERENCE

 

 

CHAPTER ONE

1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION

Malaria parasite is regarded as one of the most serous health problems facing almost the whole world today. It was noted that this parasitic disease is caused by species of protozoa called Plasmodium Spp. Within the compass of medical environment, malaria was known to be a parasitic disease that gets into human system through the pathogenic bite of an infected female anopheles mosquito. (Knudsen, 1992).
Malaria parasite was also found to be mostly infective to the children under 5-6years and pregnant women, this is because this group of people usually build antibodies which do not prevent the endemic disease of the parasite, but tolerate the victim to a point where it is not consistently lethal (WHO 1986). In the year 1880
Alphonsus lavaran first observed this parasite at it merizoit stage and was published in the B “Bullentine de Aeademic de medicine pariss”. Futher findings on this malaria parasite was carried on by Italian doctors. Which includes Golgi manson, Baslianelli etc.

 

 

This people observed the mechanism of spreading and the life cycle of the parasite. It was also estimated that 270 million new malaria infection occur worldwide along with 110million cases of illness and 2million deaths, where 25% of childrens death in Africa aere attributed to malaria parasite (WHO 1986).
Malaria parasite being a parasite which falls into protozoa called sporozoa. It means that they are spore formers, their life cycle involves and alternation of generation, one which is sexual and the other asexual method of reproduction. The sexual and asexual generation in this parasite take place in two different hosts. In a complex life cycle like this where the parasite has two host, the definite and the intermidiate host. In the definite host, the parasite carries out the sexual part of the reproduction of which female anopheles mosquito is the host which the asexual part will be carried on in the intermediate host which is in the human blood system (Franklin and wehrle 1948).

 

According to cheesBrough (1987) this plasmodium Spp which is the causative agent of this malaria parasite are of four varieties species that attacks man. They are (a) Plasmodium Viax which cause tartian malaria, or vivax malaria (b) Plasmodium Malaria, the cause of quatain malaria also called malaria malariae ( c) Plasmodium Oval that causes oval malaria and finally (d) Plasmodium Falciparum which is the agent of malignant tartian malaria. With skill and experience these organs and the differet disease they cause can be possibly differetiate from each other.

 

LIFE CYCLE.

Among all the mosquitoes that suck blood, it is the female species that has the quality capable of sucking blood, the male mosquitoes are vegetarians which means plant feeders, they feed on the plant juice which they suck. It is the female mosquito in the genus anopheles that bites man to suck blood, and in the process inject the malaria parasite in the body system.
Infecteous mosquito contain in their salivary gland plasmodia which occur in spindle – shaped form known as sporaozonite. Once a mosquito that is parasitise by this organism feeds on the host liver (intermediate host), it inject the sporozoites, these migrate to the host liver where in the parenchymal cells they multiplies asexually. This pact of cycle is known as exo-erythrocytic schizogony, exo-erythrocytic indicates that it take place outside the red cell, “schizogony” literally meaning splitting generation. This Malaria Parasite leaves the liver cells, enter red blood cells, and begin the erythrocytic schizogony phase.
While para-erythrocytic cycle continue in the parenchymal cell of the liver. The exception being plasmodium falagraum which do not undergo paraerythrocytic schizogony cycle in the red cell the malaria parasite grows in size making use of globin in haemoglobin as its source of protein as amino acid, the residual product collects as a pigment.
Then division of the protozoan nucleus occur. At this point, the multinucleated organism inside a red cell is called schizont or segmneter. And a separate nucleus which is surrounded by its own cytoplasm is called a merozorite. The number of the nuc…

 

 

This article highlights various college of education website in Nigeria. We provide free school Past Questions and answer, jamb exams, jamb registration Form and Admissions List to various students to gain admission into Federal, State and Private College Of Education In Nigeria.  This article will also help students to check admission status of various institutions in Nigeria at a go.

Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

Federal College of Education, Eha-Amufu, past questions, form and admissions list

Federal College of Education, Kano, past questions, form and admissions list

Federal College of Education, Katsina, past questions, form and admissions list

Federal college of Education, Kontagora, past questions, form and admissions list

Federal College of Education, Obudu, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

 Federal College of Education, Yola, past questions, form and admissions list

Federal College of Education, Zaria, past questions, form and admissions list

Federal College of Education (Technical), Akoka, past questions, form and admissions list

Federal College of Education (Technical), Asaba, past questions, form and admissions list

Federal College of Education (Technical), Bichi, past questions, form and admissions list

Federal College of Education (Technical), Gombe, past questions, form and admissions list

Federal College of Education (Technical), Gusau, past questions, form and admissions list

Federal College of Education (Technical), Omoku, past questions, form and admissions list

Federal College of Education (Special) Oyo, past questions, form and admissions list

Continue reading MALARIA PARASITE AND ITS EFFECT TO HUMAN HEALTH (A CASE STUDY OF UNTH ENUGU) →

FERMENTATION PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

 

 

 

ABSTRACT

A high quality cassava flour has been produced using fermentative method which has been found worthy by the bakery industries. Bread were made from unfermented cassava flour respectively. The proximate chemical composition and sensory qualities of the cassava bread were compared to those of bread were compared to those of bread from 100% wheat flour as refrence. Apart from protein and fat contents of the reference bread components (aoh, fubre and moisture) of the cassava bread were similar to those of the wheat bread.

 

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction 1
1.1 Aim and Objectives 6
1.2 Statement of Problems 6
1.3 Limitation 7
1.4 Justification 7

CHAPTER TWO
2.1 Literature review 8

CHAPTER THREE
3.0 Materials and Methods 18
3.1 Collection and Preparation of Materials 19
3.2 Flow Chart of the First Set of Cassava Flour Production 22
3.3 Flow Chart of the Second Set of Cassava Production 23

CHAPTER FOUR
4.1 Result 24
4.2 Discussion 26

CHAPTER FIVE
Conclusion and Recommendation 28
5.1 Conclusion 28
Reference 29

 

 

CHAPTER ONE

INTRODUCTION
Cassava Manuhot Exculanta cranty in a prennial woody shrubs with edible root, which grows in tropical and subtropical areas of the world. It is also called yucca, manioc and mandioca. Cassava has the ability to grow on marginal land where cereal and other crops do not grow well. It can tolerate draught and grow in low nutrient soils. Because cassava root can be stored in the ground for up to 24 months and some varieties for up to 24 months and some varieties for up to 36 months, honest may be delayed until market processing or other conditions are favorable.

Cassava is the basis of many produces, including food. In Africa and Latin America cassava is mostly used for human consumption, while in Asia and parts of Latin America it is also used commercially for the production of animal feed and starch based products. In Africa, cassava provides a basic delay source of dietary energy. Roots are processed into a wide range varites of granules pastes, flours, etc or consmed freshly boiled or raw. In most of cassava growing countries in Africa the leaves are also consumed as a green vegetable which privies protein and vitamin A & B.

In southeast Asia and Latin America, cassava has taken on an nomic role. Cassava starch is used as a binding agent, in the production of paper and teatiles and monosodium glutament, an important voring agent, in the Asia cooking. In Africa today, cassava is beginning to be used in partial substitution for wheat flour.

Planting materials should be made available to farmers at all times. To complement the efforts of MOFIA on the multiplication of compared planting materials for the farmers a programme should be initiated to identify and select 3 to5 farm each of the agroecological zones with the potential to take part in this exercise. A conscious effort should be made to provide inputs and logistics through a special fund to make this workable. This should form part of an overall national action plan for the industry.

In order to made cassava attractive for use in industry, there in the need to substantially reduce the price of cassava roots to outdo the cereals, its closet substrate. To reduce this, the following should be considered (i) support for research to develop high yielding varieties that would yield in excess of 40 nature tones per hectare.

There varieties should have low gynogenic potential (ii) support research and extension to develop and disseminate information on improved agronomic practices such as optimum plant population, we of healthy planting materials, development of sustainable production systems to maintain soil fetidly such as intercropping, rotation and manuring efficient pest and disease management practices (iii) support research and action to develop method of preserving planting maternal when cassava is harvested during the dry season. Arrangement involving banks, organized producers and associated marketing companies (who provides guarantees of payment on behalf of producers) could be arranged @ effords should be made to encourage the private sector to enter into the large scale production of cassava.

 

Modern farming estates with outgrower scheme should be encouraged and supported. These will enable the use of machinery and the employment of modern farming ledinques to improve efficiency and profitability. To encourage investors to enter into the development of farming estates, a number of potential proving area should be identified and provided with good access roads and other infrastructural facilities (v) small scale cassava farmers should be organized into farmers group to facilitate in the sharing of facilities and dissenmenation of tedinical informations.
Labour/drudgery in harvesting could be reduced through testing and adoption of simple manrinel lifting/diagting devices that lifting pole) (v) the use of appropriate harvesting equipment to cut down on cost of harvesting. The simple hand lifter used by peasant farmers in Thailand and adopted by the post harvest. Unit of the Agricultural Engineering Department of Ministry of food and Agriculture should be cassava farms (x) for commercial and large scale farmers, the leaping conversely cassava harvester which was developed in Germany and Currently being tested at Kwame Nkrumdi University of Science and Technology could be adopted of found to be practical.

 

The harvester lowest 2 – 3 hectares of cassava in eight hours, an operation which would requires about 75 man hours. The equipment designers are readily to enter into agreement with local manufactures for assembling the harvests locally.
In the tropics cassava flour production is comparatively a virguis bade and virtually wheat flour type used here are imported. To this effect, wheat are imported can be reduced tremendously by partial or complete substitution of the wheat flour with flour and starch from tropical crops such as roots and tubers (cassava, yam and sweet potato) and cereals (maizge, rice sorghum and millet).

 

Among the roots and tuber, cassava is the best to replace wheat partially or completely due to its high yield and low cost of production since the charge from locally produced foods to wheat based foods has resulted to an increase in wheat importation in several Africa Countries since the crop is either not grown due to climate limitation, or where grown” production can supply only a small percentage of the requirement.

 

Although partial substitution of wheat flour with cassava flour up to 40% has been reported for the production of bakery product by kim and Deliuter, Morton, Eggeston et al, Omoata and Bokage, little has been reported on complete substitution of wheat flour with cassava flour and the effect of fermentation on the substitution properties of cassava flour. In this research project, the researcher intends to give a wrid reports of how the succeeded in producing cassava flour by fermentation using local available materials so that industratists schools and local bakers…

 

For more topics click

Continue reading FERMENTATION PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES →