Comparative and proximate analysis of some selected bread produced in Lokoja local government area metropolis, Kogi state Department: Biochemistry By: Headboy Project ID: 7109 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractBread is one of the most staple and the oldest‘processed’ food consumed by humanity. Traditionally bread is based on flour derived from the cereal wheat. Many other types of cereals, pulses and even legumes are milled to give a‘flour’ but the ability of the proteins present in wheat to transform a gruel of flour and water into a glutinous mass is currently limited to wheat and a few other commonly used cereal seeds (Cauvain and Young, 2007). The aim of all bread-making processes is essentially the same, namely to convert wheat flour and other ingredients into a light, aerated and palatable food. (Cauvain and Young, 2006). The results showed that bread contained ash (5.50 ± 0.9), crude protein (1.95 ± 0.1), crude lipid (44.50 ± 4.5), crude fibre (4.50 ± 0.40), moisture (5.00 ± 0.02) and carbohydrate (38.57 ± 3.05). This study concluded that the analyzed bread contained the highest amount of crude lipids and carbohydrates and the lowest amount of crude protein....Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide