SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT

SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT

This project work titled SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT has been deemed suitable for Final Year Students/Undergradutes in the Food Science & Tech Department. However, if you believe that this project work will be helpful to you (irrespective of your department or discipline), then go ahead and get it (Scroll down to the end of this article for an instruction on how to get this project work).

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Format: MS WORD  |  Chapters: 1-5  |  Pages: 75
1.1 History Of Soybeans 
1.2 Uses Of Soybeans
1.3 Composition Of Soybeans
1.4 Nutritional Quality Of Soybeans
1.5 Antinutritional Factors
1.6 Trypsin Inhibitor
1.7 Haemagluttins
1.8 Soybeans Saponings
1.9 Protein Quality Of Soubeans
1.10 Aims And Objectives
Chapter Two
2.0 Literature Review 
2.1 Milk From Soybeans
2.2 Nutritional Value Of Soybeans
2.3 Essential Amino Acid Content Of Soybeans
2.4 Undesirable Components Of Soybeans
2.4.1 Trypsin Inhibitor
2.4.2 Clrease
2.4.3 Haemagluttuis
2.4.4 Gioterogens
2.4.5 Phytic Acid
2.4.6 Bitter And Beeany Flavour
2.4.7 Flatus
2.4.8 Soymilk Flavour
2.4.9 Soymilk And Lipoxidase Activity
2.6.1 Nutritional Aspect Of Soymilk
2.6.2 Proteins
2.6.3 Vitamins And Minerals
2.6.4 Fats
Chapter Three
3.1 Materials 
3.2 Methods I Hot Extraction Method
3.3 Method Ii Cold Extraction Method
3.4 Method Iii Soaking Before Hot Extraction Method
3.5 Method Of Analysis
Chapter Four
4.0 Result And Discussion
4.1 Effect Of Soaking Time On The Organoptic Qualities Of Soymilk
4.2 Effect Of Soaking Time On The Protein Recovery And Total Solids
4.3 Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk
4.4 Effect Of Blanching Time On Protein Recovery And Total Solids
Chapter Five
5.0 Conclusion And Recommendation 
5.1 Conclusion
5.2 Recommendation
References

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