- The Complete Research Material is averagely 35 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦6,000
Get the complete project »
TABLE OF CONTENTS
Pages
Title Page - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication - - - - - - - - - iii
Acknowledgement - - - - - - - - iv
Table of Contents - - - - - - - - v
CHAPTER ONE
1.0 Introduction - - - - - - - - 1
CHAPTER TWO
2.0 Origin of Pineapple - - - - - - - 3
2.1 Botanical Description - - - - - - - 6
2.2 Harvesting and Post-Production Operations - - - - 11
2.3 Nutritional Contents of Pineapples - - - - - 14
2.4 Health Benefits of Pineapple- - - - - - 15
2.5 Microbial Spoilage of Pineapple - - - - - 17
CHAPTER THREE
3.0 Medicinal Uses - - - - - - - 19
3.1 Industrial Uses - - - - - - - 20
3.2 Animal Feed - - - - - - - - 23
3.3 Social and Economic Importance of Pineapple - - - 24
CHAPTER FOUR
4.0 Summary - - - - - - - - 26
4.1 Recommendation - - - - - - - 27
4.2 Conclusion - - - - - - - 28
References - - - - - - - 29
HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE
SEMINAR REPORT
SUBMITTED BY
BEN, VICTORIA EFFIONG
AKP/ASC/SLT/ND2014/2153
TO
THE DEPARTMENT OF SCIENCE TECHNOLOGY
SCHOOL OF APPLIED SCIENCES
AKWA IBOM STATE POLYTECHNIC
IKOT OSURUA, IKOT EKPENE
OCTOBER, 2016
CHAPTER ONE
1.0 Introduction
Pineapples are one of the most popular tropical fruits in the world, the important food which can be eaten fresh or in a processed form. It is composed of nutrients which are good for human health. Due to researchers carried out on the relationship between nutrients in pineapple and human health (Akinmusire, 2011) pineapple plays a vital role in human health due to its high nutrient composition as well as its numerous health benefits for the proper functioning of the body. The fruit is investigated on edible portion to contain nutrient such as carbohydrates sugars, vitamins A, C and carotene, beta. It contains low amounts of protein, fat, ash and fiber; Pineapples also contain antioxidants such as flavonoids, vitamin A and C (Tochi et al., 2008). Thus, these antioxidants reduce the oxidative damage such as that caused by free radicals and chelating metals. It also has the enzyme complex protease (bromelain). Bromelain contains peroxidase, acid phosphate, several protease inhibitors and organically bound calcium (Tochi et al., 2008).
Pineapples are widely recognized for their mineral and vitamin contents and high nutritive value which offers great taste and health benefits (Suaads and Eman, 2008). They also improve blood lipid profiles in people affected by hyper-cholesterolemia and enhance consumer’s health through inhibition of breast cancer, congestive heart failure (CHF), and urinary tract infection (Kurowka et al., 2000).
In addition to consumption, pineapple leaves are used to produce the textile fiber pina in the Philippines, commonly used as the material for men’s Barong Tagalog and women’s Baro’t saya formal wear in the century. The fiber is also used as a component for wallpaper and other furnishings. Pineapples are found in a wide array of cuisines. In addition to consumption, the plant are classified as a versatile, due to its multiple uses, the fruits which is cultivated predominantly for consumption either fresh or in a processed formed (Akinmusire, 2011) the stems and leaves serves as source fiber as well as a meat tenderizing agent. Parts of the plant are used for silage and hay for cattle feed. The plant has a short stocky stem and tough, waxy leaves, when creating its fruits produces up to 200 flowers or more than depending on cultivars (SARH, 1994). The fruit of pineapple is arranged in two interlocking helices, eight in one direction, thirteen in the other each being a fibonacci number (Jones et al., 2006). The fruit is a good source of dietary supplement, and known to be a rich source of vitamins, minerals, protein, fats, dietary fiber and other important nutrient that may lower the risk of cancer, heart disease and other chronic disease (Kurowska et al., 2000).
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. ASSESSMENT OF THE NUTRITIONAL STATUS OF STUDENTS IN COLLEGE OF SCIENCE AND TECHNOLOGY KADUNA POLYTECHNIC, KADUNA STATE
» ABSTRACT Nutritional status is a measure of the extent to which an individual’s physiological need for nutrient is met. Poor nutritional practic...Continue Reading »Item Type & Format: Project Material - Ms Word | 41 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS
» TABLE OF CONTENT Cover Page i Certification ii Dedication iii Acknowledgement iv Table of content v List of table vi List of figure vii Abstract viii ...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM)
» ABSTRACT Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five metho...Continue Reading »Item Type & Format: Project Material - Ms Word | 44 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
» ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These disea...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
» CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writin...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. ASSESSMENT OF LAND USE/LAND COVER CHANGE AND FLORISTIC COMPOSITION OF KUWANKA BANZA FOREST RESERVE KEBBI STATE, NIGERIA
» ABSTRACT This research on assessment of land use/land cover change and floristic composition of Kuwanka Banza Forest Reserve in Kebbi State was carrie...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ...
» ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic in...Continue Reading »Item Type & Format: Project Material - Ms Word | 152 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
» ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of car...Continue Reading »Item Type & Format: Project Material - Ms Word | 145 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. EVALUATION OF SOME HEAVY METALS CONCENTRATIONS IN CHOCOLATE, CANDIES AND TOMATO PUREE IMPORTED FROM CHINA
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND Recently, there is an increasing concern about the quality of imported foods and food related products in ...Continue Reading »Item Type & Format: Project Material - Ms Word | 82 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. PHYSIOCHEMCAL CONTENT OF INFANTS FOOD PRODUCED FROM MAIZE, SOYABEANS AND TIGERNUT
» CHAPTER ONE INTRODUCTION Background of Study Malnutrition has become one of the major world health problems facing developing countries. Throughout th...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT