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PROJECT TOPIC: Effect Of Shapes On The Acceptability Of Fried Cocoyam Chips





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TOPIC: Effect Of Shapes On The Acceptability Of Fried Cocoyam Chips.

     ABSTRACT:
Chips were produced from cocoyam tubers cut into the following shapes: Circle, triangle, Square,  Rod-Shape and Trapezium with same thickness to represent the sizes. Sensory analysis was carried out on each sample to monitor the colour, crispness, flavour, flavour, taste and overall acceptability. Result showed no significant difference in terms of colour and flavour.
     In terms of crispness, taste and overall acceptability, a significant difference was obtained .This means that to obtain presentable, crispy and palatable chips with an attractive  colour and best shape should be circle and square.

Keywords: cocoyam, chips, crispy, minerals, sensory properties, shapes (circle, triangle, square and rod-shape).

REFERENCE: Olorunshola Esther Kehinde, 2010

School: Moshood Abiola Polythenics, Ojere, Abeokuta, Ogun Stae, Nigeria.