Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax
📄 Project Abstract
The study was carried out to determine the physical property, nutritive value and acceptability of soybean cheese (Tofu) among boarding secondary school students in Kaduna metropolis Nigeria. The study was guided by five (5) objectives, five (5) research questions. The population for the study was four thousand six hundred and six (4,606) out of which ten (10) panelist were selected from each school making a total number of thirty (30) panelist were selected as sample for the study. The instrument used for collecting data were three laboratory analysis on proximate composition of Tofu, score card for scoring test, six scouring hedonic scale forTofu, experimental design was used for the study, all chemical were analyzed using percentage and mean while research question were answered using mean and standard deviation. The result of the proximate analysis of three forms of soybean cheese(Tofu)Soft Fried and Dried were found to contain: Moisture: (STB) or soft Tofu 9.64±0.02%, (FTF) or fri...
🔍 Key Research Areas Covered
- ✅ Literature Review & Theoretical Framework
- ✅ Research Methodology & Data Collection
- ✅ Data Analysis & Statistical Methods
- ✅ Findings & Results Discussion
- ✅ Recommendations & Conclusions
- ✅ References & Bibliography
📚 Complete Project Structure
- Problem Statement & Objectives
- Theoretical Framework & Related Studies
- Data Collection & Analysis Methods
- Findings & Statistical Analysis
- Recommendations & Future Research
- Questionnaires, Data, References
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Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax
Full Citation:
Ummi Ahmed, Umar. (). Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax. African and General Studies, 40, 14858.
Citation Formats:
APA
Ummi Ahmed, Umar. (). Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax. African and General Studies, 40, 14858.
MLA
Ummi Ahmed, Umar. "Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax." African and General Studies, vol. 40, , pp. 14858.
Chicago
Ummi Ahmed, Umar. "Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax." African and General Studies 40 (): 14858.
Full Citation:
Ummi Ahmed, Umar. (). Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax. African and General Studies, 40, 14858.
Citation Formats:
APA
Ummi Ahmed, Umar. (). Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax. African and General Studies, 40, 14858.
MLA
Ummi Ahmed, Umar. "Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax." African and General Studies, vol. 40, , pp. 14858.
Chicago
Ummi Ahmed, Umar. "Physical Properties, Nutritive Value And Acceptability Of Soybean Cheese (Tofu) Among Boarding Secondary School Students In Kaduna Metropolis, Nigeriaax." African and General Studies 40 (): 14858.
Document Details
| Author | Ummi Ahmed, Umar |
|---|---|
| 📁 Field | Home Economics project topics |
| 🏷️ Type | Education project topics |
| Pages | 82 Pages |
| Words | 14327 words |
| 📘 Chapters | 1 to 5 Chapters |