Use Of Cowpea For Shito Production
This research work examined the use of cowpea for shito production, to determine the cost of the shito, to access the sensory attribute in terms of the taste, aroma and colour, to determine the overall acceptability of cowpea shito, to bring varieties of shito into the market, to determine the preference of shito consumers. The primary data used for the project were gathered from questionnaires, interviews and observations while secondary data comprises journals, periodicals, articles on the World Wide Web, newsletters, books and annual reports. The consulted sample of the population were fifty (50) consisting of thirty (30) students of Anglican Senior High school and twenty (20) market sellers at the Asafo market. In conclusion, it was recommended that households should be trained of the preparation of shito at home, market sellers should be educated and the general public should be flexible and conscious in the use of shito in their diet. I advocate that intensive education should be specified to the general public on the effective use of shito in their diet.
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Title page
Declaration
Abstract
Acknowledgement
Dedication
Table of contents vi
List of figures vii
CHAPTER ONE:
INTRODUCTION
1.0 Background Information 1
1.1 Problem Statement 4
1.2 Objectives of the Study 5
1.2.2 Main Objectives 5
1.2.3 Specific Objectives 5
1.3 Research Questions 5
1.4 Significance 5
1.5 Scope of the Study 6
1.6 Limitation of the study 6
1.7 Chapter Organization 6
CHAPTER TWO: LITERATURE REVIEW
2.1 Introduction 8
2.2 Origin, domestication & distribution of cowpea 8
2.3 Uses of cowpea 9
2.4 Cowpea production systems in Ghana 10
2.5 Constraints to cowpea production 11
2.6 Production process of Cowpea 11
2.7 Production level of Cowpea 13
2.8 Nutritional importance of Cowpea 15
2.9 Economic importance of Cowpea 17
CHAPTER THREE: METHODOLOGY
3.0 Introduction 19
3.1 Research Design 19
3.2 Target Population 19
3.3 Sample size and sampling Techniques 20
3.4 Sources of Data 20
3.4.1 Primary Data 20
3.4.2 Secondary Data 21
3.5 Research Instruments 21
3.5.1 Questionnaires 21
3.5.2 Interview 22
3.6 Data Analysis Techniques 22
3.7 Procedure and recipes for the preparation of cowpea shito 22
3.7.1 Sources of raw materials 22
3.7.2 Equipment’s used 22
3.7.3 Recipe development procedure 23
3.7.4 Stewing methods 23
3.7.5 Flow chart for the preparation of shito 24
3.7.6 Shelf –life for shito 24
3.7.7 Costing Analysis for various product 25
3.8 Sensory Analysis 26
3.9 Conclusion 28
CHAPTER FOUR: DATA PRESENTATION AND ANALYSIS
4.0 Introduction 29
4.1 Data Analysis 29
4.2 Socio – Demographic characteristics of respondents 30
4. 3 Gender variable of respondents 31
4.4 Students and market sellers accessibility to shito 32
4.5 Students and market seller’s use of shito in diet 33
4.6 Bar chart showing respondent response on taste, aroma, colour, and acceptability of both cowpea and normal shito 35
CHAPTER FIVE: SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
5.0 Introduction 37
5.1 Summary of the findings 37
5.2 Conclusions 38
5.3 Recommendations 39
REFERENCES 41
APPENDICES
This “Use Of Cowpea For Shito Production” file contains 5 Chapters, 59 Pages and 8,100 Words.
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