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PHYSICOCHEMICAL
AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
CHAPTER ONE
Fufu is a
dough – like consistency prepared from predominantly starchy material by
pounding the boiled material or by cooking a non-gelatinized powder or paste
icold o hot water (krama and maz 1972) This is usually eaten with soup or
(ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is important in Nigerian food
utilization patterns. It is regarded as “perfect” food all over. Africa
(Desikacha, 1975) is thus regarded real in companion to other dishes like
garri. Fufu could be made from yam, retted cassava flour, yam flour by pounding
boiled tuber or stirring the flour into boiling water (Ihekoeronge and Ngoddy
1985) Another type of fufu (tuwu) is also made from maize, millet or sorghum
flour only or mixed with the starch material example cassava flour which will
serve as binding agent. Cassava constitute very important high energy food
crops because of the starchy content. It is often coveted into other products
(Okechukwu et al, 1990) some of the conversion involve moisture uptake steeping
or moisture loss drying. Many households and industrial products that can be
made from cassava include meal, chips, flour, pellets and starch is produced in
large factories where the sequence of operation can be summarized as follows.
Washing of the roots, peeling, grating, extracting the starch setting / washing
the starch, refining the starch are generally based on filtration and
centrifugation. In recent years a considerable mechanize means of manufacturing
garri, fufu, lafun etc. the roots are peeled, greed, pressed, sieved, roasted
and sieve without the involvement of manual operation or different ways of
preparing it and other products. (IITA, 1994, FURO, 1976)
THE FUTURE
OF CASSAVA IN NIGERIA.
In Nigeria,
other countries of the world’s future, modified starches that are specially
formulated for individual application will continue to find new uses. Whenever
you cassava. In your product, you will be assisting the diversifying the
economy and improving the livelihood of millions of poor farmers and rural
processors. Nigeria the would largest producer of cassava has to take urgent
step to develop the utilization of cassava and to sustainable commercialize the
crop. In the industries listed below are cassava bye – products which the
industries use in the production.
(1)
TEXTILES: Cassava starch is used in the stages of textile processing, sizing
the yarn stiffen and protect it during weaving, improving colour consistency
during, printing, and making the fabric durable and shining at finishing. (2)
PAPER INDUSTRIES:- Modified starch from cassava is used in wet stage of paper
making to flocculate the pulp. In order to improve the rate and the reducing
the pulp loss. Native and modified cassava ink consumption to improve print
quality.
PLYWOOD:
Glue made from cassava starch is a key material in plywood manufacturing. the
quality of plywood depends having on the glue that is used.
PHARMACEUTICALS:-
Native and modified starches are used as bounders, filers and disintegrating
agents for tablet production.
SWEETNERS:-
Glucose and fructose made from cassava starch are used as substrates for
sucrose in jams and canned fruits cassava based sweeteners are preferred
formulators for their improved processing characteristics and product enhancing
properties.
BIODEGRADEABLE
PRODUCTS:- Cassava starch can be used as a biodegradable polymer to replace
plastics in packaging materials.
MONOSODIUM
GLUTAMATE:- The starch is a common source for non – glutamate in Asia, it is
used to enhance flavour in food e.g Ajinomoto. Confectionery modified cassava
starch are often donates starch derivatives and are also used for confectionery
for different purposes. Such as thinking and glancing cassava starches are used
such as glues and gums.
AIMS AND
OBJECTIVES
(1) The aim of this research work is to produce
an instant fufu flour for fufu productions by four different varieties of
cassava in oder to know the variety that is good for fufu production.
(2) To
determine the chemical composition of the four varieties of cassava.
(3) The
physic – chemical and organoleptic properties is determine in order to get the
quality and nutritional composition it contains.
(4) To know
the variety that the papanelist considers best so from there you will know from
result the one the consumer will buy ad that will be more marketable so that
you’ll also make gams also.
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ATTENTION:
BEFORE YOU READ THE CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE
READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
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PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE
COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953,
08168759420
THE PROBLEM AND PROSPECTS OF COCOYAM
PRODUCTION
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 the
problems and prospects of cocoyam production in our society, a case study of
Ovia North East Local Government Area.
TABLE OF CONTENT
CHAPTER ONE
Background of the study
Statement of the problem
Research questions
Purpose of the study
Significance of the study
Scope of the study
Limitation of the study
Definition of terms
CHAPTER TWO
Historical Literature review
CHAPTER THREE
Research methodology
Research design
Population of the study
Research instrument
Data collection
Statistical techniques
CHAPTER FOUR
Data presentation and interpretation
of result
CHAPTER FIVE
Summary, conclusion and
recommendation
REFERENCES
QUESTIONNAIRE
CHAPTER ONE
INTRODUCTION
1.1
BACKGROUND TO THE STUDY
Cocoyam (colocasia spp and xanthosoma
spp) is grown in the tropical and sub-tropical regions of the world
particularly in Africa for human nutrition, animal feed, and cash income for
both farmers and traders (Onwueme and Chales, 1994). Cocoyam is vegetative
propagated using the corms and to a lesser extent the cormels. As food for
human consumption, the nutritional value parts of cocoyam is primarily caloric
(Davis et al, 1992). The underground cormels provides easily digested starch;
and the leaves are nutritious spinach like vegetable, which give a lot of
minerals, vitamins and thiamine (Tambong et al, 1997).
There are two major types commonly
grown in Nigeria namely; colocasia spp and xanthosma spp. In Nigeria, it is
regarded as a major crop especially in X2 female headed household. Nigeria is
one of the largest producers of cocoyam in the world contributing about 40% of
total annual production okinpshectares of land out of the total arable land of
27,900.00 hectares under cocoyam production.
Cocoyam grows in association with
other food and tree crops a system mostly practiced by subsistence farmers in
Nigeria. The bulk of the production of cocoyam is in South East, Nigeria
(Enyinnia, 2001). Cocoyam is regarded as
a major food crop in Nigeria especially in female headed households. Nwabuzor
(2001) noted that cocoyam can be consumed in various forms when boiled, fried,
pounded or roasted. It can also be processed into chips (“achicha”) which has a
long shelf and provides food all year round especially during lean planting
season (Asadu, 2006). Cocoyam leaves are also used as vegetable for preparing
soup in various part of the world. There is a decline in the yields of cocoyam
on the past few years. As population pressure on land continues to increases,
the importance of cocoyam in ensuring household food security is given adequate
recognition even through the present yield are still below expectation. This
could be attributed to a lot of factors such as climate variation, drought,
poor cultural practices among cocoyam growers, pest and diseases infestation
(Ezenwu, 2010).
Despite the usefulness of cocoyam
corms and leaves in human nutrition, its production and processing in Nigeria
is faced with a lot of challenges. Some of these challenges are the alarming
rate of land degradation and lack of improved varieties for commercial cocoyam
and leaf production. Decreasing rainfall and poor soil have also been
identified as some of the challenges processing of cocoyam in Nigeria (Osagoe,
2006). Therefore, this study was carried out with the broad objective of
ascertaining strategies for improving cocoyam production and processing among
women farmers in Edo State, Nigeria.
1.2
STATEMENT OF PROBLEM
In any human endeavour, there are bound
to be some obstacle or hindrance in any of achieving exception to this general
rule. Hence this research is designed to find out the problem and prospects of
cocoyam production in Ovia North East Local Government Area of Edo State.
1.3
PURPOSE OF THE STUDY
The main aim of the study is to
examine and appraise the problem and prospects of cocoyam production in our
society, a case study of Ovia North East Local Government Area.
To know the number of farmer producing cocoyam in the local government
area.
To know the type of production system.
Identifying problem of cocoyam production
1.4
SIGNIFICANCE OF THE STUDY
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 avoid
excessive and inadequate level of farming system and maintains enough stock raw
materials in period of short supply and anticipate price changes.
1.5
RESEARCH QUESTIONS
This study is centred on planning of
cocoyam in our local government council (Ovia North East) with more emphasis on
cocoyam production. Survey is a broad discipline that cannot be treated in full
in this study. The researcher while trying to obtain information from respondents
encountered certain drawback which hindered on farming system.
This investigation had a very limited
for the study and they only limited time for the study and they only limited
the work.
1.6
SCOPE OF THE STUDY
This study is centered on planting of
cocoyam in our local government council (Ovia North East) with more emphasis on
cocoyam production. Survey is a broad discipline that cannot be treated in full
in this study. The researcher while trying to obtain information from
respondents encountered certain drawback which hindered on farming system.
1.8
DEFINITION OF TERMS
Cocoyam: Cocoyam are herbaceous
perennial plants belonging to the family araceae and are grown primarily of
their edible roots, although all parts of the plant are edible. Cocoyam that
are cultivated as food crops belong to either the genus colocasia or the genus
xanthosoma and are generally comprised of a large spherical corm (swollen
underground storage stem), from which a few large leaves emerge.
Problem: A problem is a road block in
a situation, something that sets up a conflict and forces you to find a
resolution.
Prospect: A prospect is the
possibility that something fabulous will happen. After you graduate top of your
class at Harvard, for example, your job prospects look great.
Production: The process of making or
growing something for scale or use.
HOW
TO GET THE FULL PROJECT WORK
PLEASE,
print the following instructions and information if you will like to order/buy
our complete written material(s).
HOW
TO RECEIVE PROJECT MATERIAL(S)
After
paying the appropriate amount (#5,000) into our bank Account below, send the
following information to
08068231953
or 08168759420
(1)
Your project topics
(2)
Email Address
(3)
Payment Name (If you made a transfer)
(4)
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We
will send your material(s) after we receive bank alert
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ACCOUNTS
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Name: AMUTAH DANIEL CHUKWUDI
Account
Number: 0046579864
Bank:
GTBank.
OR
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Name: AMUTAH DANIEL CHUKWUDI
Account
Number: 2023350498
Bank:
UBA.
FOR
MORE INFORMATION, CALL:
08068231953
or 08168759420
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