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Effects of Three Selected Spices: Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunun-Zaki
Project / Seminar Material Reference ID: PS-18701-TM |
This research work titled "Effects of Three Selected Spices: Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunun-Zaki" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.
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PRELIMINARY PAGES
CHAPTER ONE
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
CHAPTER TWO
LITERATURE REVIEW
CHAPTER THREE
MATERIALS AND METHODS
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
Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due to the health hazards, non-nutritiveness and high cost usually associated with their synthetic counterparts. The study was carried out to determine the Effects of Three Selected Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunnu-Zaki in order to encourage the use of natural additives and to establish their best concentrations for the production of kunnu–zaki. Kunnu is a product of fermentation of malted grains of Sorghum and millet, used singly or in composite form and is one of the most highly consumed cereal-based non-alcoholic, non-carbonated beverages in Nigeria. In achieving this aim, the following specific objectives were laid out to carry out the chemical, nutritional and microbiological analysis on the produced Kunnun-zaki samples, perform sensory evaluation on the produced Kunnun-zaki samples and establish the best concentration of the spices that can give the best quality. Investigation reveals that Kunnu drink is harmful, which arises mainly from the contamination that occurs at the point of production and from poor handling, and the bottles used to package Kunnu may also not be very clean and unhealthy. Kunnun drink helps lower blood sugar and control blood glucose in persons living with diabetes. It does this by stimulating the pancreas to produce a reasonable amount of insulin, and it is also beneficial for women that have reached the stage of menopause as it helps them relax their muscles. This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
Effects of Three Selected Spices: Alligator Pepper, Cloves and Ginger on the Quality Attributes of Kunun-Zaki
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 technical terms.
This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …
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