Evaluation Of The Nutritional Composition Of Plantains Purchased By A Vendor At International Market

Project and Seminar Material for Food Science and Technology (FST)

Evaluation Of The Nutritional Composition Of Plantains Purchased By A Vendor At International Market


Table of Content


  • Title Page
  • Certification
  • Dedication
  • Acknowledgement
  • Table of Content
  • List of Tables
  • Abstract

Chapter One:

Introduction

  • 1.1 Background of the Study
  • 1.2 Statement of the Problem
  • 1.3 Objectives of the Study
  • 1.4 Significance of the Study
  • 1.5 Scope of the Study

Chapter Two:

Literature Review

  • 2.1 Review on Nutritional Composition of Plantains
  • 2.2 Variability in Nutritional Quality of Plantains
  • 2.3 Impact of Ripeness on Plantain Nutrients
  • 2.4 Post-harvest Handling and Storage Practices
  • 2.5 Environmental Factors Affecting Plantain Nutrition
  • 2.6 Health Benefits of Plantains
  • 2.7 Economic Importance of Plantains
  • 2.8 Consumer Knowledge and Perception of Plantains
  • 2.9 Comparative Analysis of Plantains From Different Regions
  • 2.10 Policy and Regulatory Framework for Plantain Production and Distribution

Chapter Three:

Materials and Methods

  • 3.1 Materials, Reagents, and Equipment
  • 3.2 Sample Collection
  • 3.3 Sample Preparation
  • 3.4 Proximate Analysis
  • 3.4.1 Determination of Moisture
  • 3.4.2 Determination of Ash Content
  • 3.4.3 Determination of Crude Fiber
  • 3.4.4 Determination of Crude Fat
  • 3.4.5 Determination of Protein Crude
  • 3.4.6 Determination of Carbohydrate Content

Chapter Four:

Results and Discussion

  • 4.1 Results
  • 4.1.1 Nutritional Composition of Plantains Sold by a Vendor at the International Market.
  • 4.1.2 Variability in Nutritional Content Based on Factors Such as Ripeness, Storage Conditions, and Handling Practices.
  • 4.1.3 Nutritional Composition of Plantains From the International Market With Those From Other Markets and Regions.
  • 4.2 Discussion

Chapter Five:

Conclusion and Recommendations

  • 5.1 Conclusion
  • 5.2 Recommendations
  • References

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