ABSTRACT
The project is primarily aimed at empowering the youth through processing of locust beans. This condiment involved boiling for 12 hours soaking the seeds in water, dehulling, boiling for another 6 hours and fermentation for 3-4 days. The use and efficiency locust beans dehuller machine is to reduce the amount of time and labour required. In the traditional manual dehuling of African locust beans seeds; boiling, soaking in water and dehulling of locust beans resulted in reduction of ash, crude fibre (CF) and removal of shaft. After which different ideas of packaging for distributions. Nutritional value such as low sugar, amylase, sucrase, protease, fat and free amino acid, shall be fully considered. At the end, this project shall be able to provide proper and reliable information on how to empower youth in the marking of locust beans for export.
TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire