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| Pages | 73 |
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Project Details
| Department | Bio-Chemistry |
| Type | Project |
| Pages | 73 |
| Chapters | 5 |
| Methodology | Scientific Method |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | BCH0059 |
Abstract
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, …
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Full material
₦ 5,000 $(29)
| Pages | 73 |
| Delivery | Instant, after payment |