TABLE OF CONTENT
Title
Approval
Dedication
Acknowledgement
List of table
List of figure
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
1.1 Breakfast cereals
1.2 Aims and objectives
CHAPTER TWO
2.0 Review of literature
2.1 Cereal
2.2 Classes of breakfast cereals
2.2.1 flakes products
.2 puffed products
2.2.3 shredded products
2.2.4 granular products
2.2.5 Importance of breakfast cereals
2.3 Sorghum
2.3.1 Origin of sorghum
2.3.2 Sorghum structure and composition
2.3.3 Uses of sorghum
2.3.4 Motor traditional foods made from sorghum
2.3.5 Malting technology
2.3.6 Sorghum malting
2.4 Origin of â€�“achaâ€Â�
2.4.1 Anatomical structure of â€�“achaâ€Â� grain
2.4.2 Chemical composition of â€�“achaâ€Â�
2.4.3 Recent development of â€�“achaâ€Â�
2.5 Cassava (manhot esculenta)
2.5.1 Composition of cassava
2.5.2 Uses of cassava
CHAPTER THREE
3.0 Materials and method
3.1 Processing of sorghum into flour
3.1.1 Cleaning
3.1.2 steeping
3.1.3 Germination
3.1.4 Kilning
3.1.5 Milling
3.1.6 Malting of â€�“achaâ€Â�
3.2 Processing of cassava into cassava starch
3.2.1 Cleaning
3.2.2 Peeling
3.2.3 Washing and grating
3.2.4 Sifing, settling and decanting
3.2.5 Drying, milling and sieving
3.3 Formulation of the breakfast cereals
3.4 Sensory Evaluation Technique
3.5 Determination of the Proximate Composition
3.6 Physico-Chemical Properties
3.6.1 Ash Content Determination
3.6.2 Moisture Content Determination
3.6.3 Crude Fibre Determination
3.6.4 Swelling Capacity
3.6.5 Gelation Temperature
CHAPTER FOUR
4.0 Result and Discussion
4.1 Physico â€"Chemical
4.2 Proximate Composition
4.2.1 Ash Content
4.2.2 Crude Fibre
4.2.3 Sensory Evaluation
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix 1
Appendix 2
LIST OF TABLES
TABLE 1
CHEMICAL COMPOSITION OF SORGHUM GRAIN
TABLE 2
PHYSICO CHEMICAL PROPERTIES OF THE BREAKFAST CEREAL
TABLE 3
PROXIMATE ANALYSIS
TABLE 4
COMPOSITION FOR FORMULATION OF BREAKFAST CEREAL.
LIST OF FIGURE
FIGURE 1
FLOW CHART FOR THE PRODUCTION OF CORNFLAKES
FIGURE 2
FLOW CHART FOR MALTING OF SORGHUM/ â€�“ACHAâ€Â�
FIGURE 3
FLOW CHART FOR PROCESSING CASSAVA TUBER INTO STARCH
FIGURE 4
