TABLE CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table of contents
CHAPTER ONE
1.0 Introduction
1.1 Statement of Problem
1.2 Objectives of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Origin of Sorghum
2.2 Structure of Sorghum
2.3 Nutritive Value
2.4 Uses and Method of Preparation
2.5 Limitation / Toxicity
2.6 Processing of Sorghum for Starch
2.7 Starches
2.7.1 Definition
2.7.2 Forms / Structures / Derivatives
2.7.3 Reactions of Starch in Food Systems
2.7.4 Food Uses of Starch and their Functional Properties
2.7.5 Spoilage of Starches
CHAPTER THREE
3.0 Materials and Method
3.1 Source of Raw Material
3.2 Method of Production
3.3 Analysis of Some Functional Properties
3.3.1 Determination of Yield
3.3.2 Bulk Density
3.3.3 Syneresis
3.3.4 Swelling Capacity
3.3.5 Gelation Temperature
3.3.6 Least Gelation Concentration
3.4 Metabolisable Energy Value
3.5 Glycosidic Cyanide Content
3.6 Moisture Content
3.7 Sensory Evaluation
CHAPTER FOUR
4.0 Results / Discussion
4.1 Results
4.2 Discussion
CHAPTER FIVE
5.0 Conclusion and Recommendation
References
Appendix
