This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on the topic stated above.
I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Linguistics and Communication for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Effect of Chilling Temperature on the Digestibility of Cassava Starch provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.
Cassava (Manihot esculenta, Crantz), also called, manioc, tapioca or yucca, is one of the most important food crops in the humid tropics, being particularly suited to conditions of low nutrient availability and able to survive drought. it is a dicotyledonous plant, belonging to the family Euphorbiaceae. This project work gears towards discovering the effect of temperature on digestibility of cassava tuber of which the result of the analysis showed that the moisture content in the cassava tuber was in the range of 51.6742-61.9166%. The result also showed that the sample that undergo freezing for 12hrs before heating at 55oc for3hrs contains resistant sugar and it has low digestibility compare to the sample that undergo heating first at 65oc for 3hrs before freeing for 12hrs which has high digestibility and low resistant sugar showing that there is high amount of glucose in it.
1.1 Introduction
… 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, limitation of the study and definition of terms.…
