DEVELOPMENT AND NUTRITIONAL CHARACTERISTICS OF FIBER ENRICHED CAKE
ABSTRACT
Nutritional fiber is the edible part of plants or analogous carbohydrates; it consists of polysaccharides that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The study examines the Development and Nutritional Characteristics of Fiber Enriched Cake. In achieving this aim, the following specific objectives were laid out to identify the socio-economic characteristics of fiber enriched cake storage, identify fungus associated with fiber enriched cake, identify and discuss different methods of storage to prevent/control fungi associated with the fiber enriched cake during storage, investigate production constraints, and assess profitability of fiber enriched cake production. Data used in this work is derived primary from secondary sources. The methodology therefore, is basically documentary in nature. This involves learning new facts and principles through the study of documents and records. The documents and records include journals, textbooks, official publications etc. By putting together logically evidence derived from documents and records. Conclusion which either established facts hitherto unknown or sound generalization can be obtained. The significance of Fiber Enriched Cake lies in their implication in inhibiting the pancreatic enzymes resulting in reduction in protein digestibility both in humans and animals. It also causes hypertrophy of the pancreas in smaller animals like cats and chicks.
CHAPTER ONE
1.1 Introduction
Nutritional fiber (NF) is the edible part of plants or analogous carbohydrates; it consists of polysaccharides that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine (Lee and Lin 2008). The food industry is facing the challenge of developing new food products with special health-enhancing characteristics, since the beneficial effects of healthy diet on the quality of life are widely recognized. Such products are in response to an aging population, increasing health care costs, consumer interest in nutrition, and food technology advances. In particular, Nutritional fiber is well recognized as one of the important Nutritional substances needed for a good health (Lee et al. 2004).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
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The displayed research work titled "Development and Nutritional Characteristics of Fiber Enriched Cake" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Development and Nutritional Characteristics of Fiber Enriched Cake" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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