EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA

Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked washed dehulled grind mixed with ingredients and fried in the various oil samples. The results of sensory evaluation and proximate analysis indicate a level of significant difference with WOW XOX and YOY having the following results Protein 10.39 a 9.36b 9.26b fat: 22.72b 27.
 
TABLE OF CONTENTS
CHAPTER ONE
Introduction
1.1 background of the study
1.2     statement of the problem
1.3     objectives of the study
1.4     research questions
1.5     research hypothesis
1.6     significance of the study
1.7     scope of the study
1.8     limitation of the study
1.9     definition of terms
chapter two
literature review
chapter three
research methodology
3.1     introduction
3.2     research design
3.3     study population
3.4     sample and sampling technique
3.5     data for the study: instrumentation
3.5.1  instrumentation
3.5.2  validity of instrument
3.6     method of data analysis
chapter four
4.0     data presentation, analysis and interpretation
4.1     introduction
4.2    data analysis (questionnaire)
chapter five
summary conclusion and recommendations
5.1    summary of findings
5.2    conclusion
5.3    recommendation
references