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PROJECT TOPIC- PRODUCE AND EVALUATE THE QUALITY OF CHIN-CHIN PRODUCED FROM FLOUR FORTIFIED WITH COLA LEPIDOTA EXTRACT

PROJECT TOPIC- PRODUCE AND EVALUATE THE QUALITY OF CHIN-CHIN PRODUCED FROM FLOUR FORTIFIED WITH COLA LEPIDOTA EXTRACT

CHAPTER ONE

INTRODUCTION

The rapid urbanization and increase in population in recent years have resulted in an increase in the consumption of wheat based product especially chin-chin in sub-Saharan Africa especially in Nigeria. Chin-chin being a sweet, crunchy,  donut -like bake or fried  dough  of wheat flour, and other customary baking items, it was a popular  fried  snack in West Africa. This has spurred pragmatic research on fortifying flour with locally cultivated fruits extract to enrich chin-chin nutritional profile.

Plants, fruits and vegetables have basic nutritional importance by their content of protein, carbohydrates, fats and oil, minerals, vitamins and water responsible for growth and development in man and animals. Report shows that the greatest sources of these phytochemicals are fruits and vegetables. (Onyeka, and Uwambeke, 2007). The plant Cola lepidota, also known as monkey cola in West Cameroons, Duala,mbwid; ojiochicha (cockroach cola) or achicha(Iwu, 1993)amongst the Ibo speaking people of Nigeria, belongs to the sterculiaceae family.

It grows wild and sometimes cultivated in the tropics especially distributed in lower Guinea, Gabon, Western Cameroon and Eastern Nigeria. Thephyto-constituents found in the seed of Cola lepidota include falvones; glycosides, saponins, steroids(Burkill, 1985).The seed has been used as febrifuges, for pulmonary disorders, and as an anticancer(Engelet al., 2011). Deep fried foods have a satisfying crunchy texture and a distinctive taste which are widely enjoyed.

Many dishes cooked by this method are quite inexpensive and so popular in low budget outlet. Also most snacks are products from deep frying process. In Nigeria and throughout the world, snacks foods are widely spread and eaten among kids and adults because of their convenience both in preparation and circulation and also because of their distinctive taste. Matz (1993) defined snack foods as being something consumed primarily for pleasure rather than for social or nutritive purpose and not ordinarily used in a regular meal.                                                                      

Chin chin was a traditional Nigerian snack prepared using wheat flour, butter, milk and eggs from which a stiff paste is made which is then deep fried until golden brown and crisp. It was quite popular across Nigeria and most part of western Africa. It is sweet to taste, slightly hard and may be equated to a harder version of a doughnut occasionally, the chin-chin might even contain cowpeas and at times it may be prepared by baking instead of frying (Akubor, 2004).

Groundnut Meg might be employed as a flavouring agent along with the other usual customary baking materials used in its preparation. Cola lepidota has been chosen as case study because of its rampant growth and produce in the wild and richness in photochemical and antimicrobial properties. This photochemical reduces the low density lipoprotein, i.e. the cholesterol involved in depositing fat in the arteries, prevent blood clotting which can reduce risk of heart attack or stroke. They do this either by working alone or in combination with other vitamins. (Onyeka, and Uwambeke, 2007). Therefore, the objective of this research was to produce and evaluate the quality of chin-chin produced from flour fortified with Cola lepidota extract.

PROJECT TOPIC- PRODUCE AND EVALUATE THE QUALITY OF CHIN-CHIN PRODUCED FROM FLOUR FORTIFIED WITH COLA LEPIDOTA EXTRACT

1.2       SPECIFIC OBJECTIVES

  1. To produce and evaluate the chemical composition of chin-chin produced from flour fortified with Cola lepidota
  2. To evaluate the physical properties of the chin-chin product
  3. To evaluate the sensory attributes of the product.

PROJECT TOPIC- PRODUCE AND EVALUATE THE QUALITY OF CHIN-CHIN PRODUCED FROM FLOUR FORTIFIED WITH COLA LEPIDOTA EXTRACT

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