Full Project – PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(SACCHAROMYCESCEREVISIAE)

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ABSTRACT

Pineapple (Ananascomosus) belonging to the Bromeliaceae family is grown in different parts of Nigeria either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 1997). According to Dull (2002), pineapple serve as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C. Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. Consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation (Dull, 2002).

Chapter One:

INTRODUCTION

1.1 Background of the study

1.2 Statement of Problem

1.3 Purpose of the study

1.4 Significance of the study

1.5 Scope of the study

1.6 Research questions

Chapter Two:

REVIEW OF THE RELATED LITERATURE

Chapter Three:

METHODOLOGY

3.1 Design of the study

3.2 Area of the study

3.3 Population of the study

3.4 Sample and Sampling Technique

3.5 Instrumentation

3.6 Validity of the Instrument

3.7 Administration of the Instrument

3.8 Method of Data Analysis

Chapter Four:

DATA PRESENTATION AND RESULTS

Data Analysis

Chapter Five:

DISCUSSION OF RESULT, CONCLUSION AND RECOMMENDATIONS

5.1 Discussion of the Research Findings

5.2 Conclusion

5.3 Education Implication Finding

5.4 Limitation of the Study

5.5 Recommendations

5.6 Suggestion for further Studies

References

Appendix I

 

 

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Full Project – PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(SACCHAROMYCESCEREVISIAE)