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PROJECT ID : 30650
TYPE : Project
FILE TYPE : MS Word
PAGES : 40
PRICES : N3000 (12 USD)

 

 

THE PROXIMATE AND MINERAL COMPOSITION OF COCOS NUCIFERA
()
Science Lab. Technology

ABSTRACT

This study aimed at determining the proximate and mineral composition of coconut cake as possible supplement in animal feed stock. The study revealed that the coconut cake  contain Ash (5.22+0.04%), fiber (A. 98+0.0210), protein (14.0+0.015%) Lipid (47.76+0.215%) carbohydrate (27.04+0.300%), and caloric value kcal (594.00+1.015%). It also contain minerals Fe (0.146+0.015), Mn (0.037+0.003), Ca (13.613+0.071), Mg (26.176+0.034) K(3.230+0.031), P (56.96+0.153), Na (1.009 +0.003), Cu (0.035+0.005, Zn (1.571+0.005) and I2  (3.30+0.004). the significance of this composition in the coconut cake that can be used as an alternative to palm kernel cake in poultry feed. 

Keyword: coconut, cake, mineral supplement.

 

TABLES OF CONTENTS

 

TITLE PAGE       -        -        -        -        -        -        -        -        i

CERTIFICATION         -        -        -        -        -        -        -        ii

DEDICATION     -        -        -        -        -        -        -        -        iii

ACKNOWLEDGEMENT       -        -        -        -        -        -        iv

ABSTRACT-       -        -        -        -        -        -        -        -        vi

TABLE OF CONTENT          -        -        -        -        -        -        -        vii

 

CHAPTER ONE

1.0    Introduction -       -        -        -        -        -        -        -        1

1.1     Background of the study-                 -        -        -        -        -        1

1.2     Aims and objective of the study        -        -        -        -        -        3

1.3     Scope and limitation of the study     -        -        -        -        4

1.4     Analysis of data   -        -        -        -        -        -        -        4

1.5     Definition of terms         -        -        -        -        -        -        4

 

CHAPTER TWO

2.0     Literature review  -        -        -        -        -       -       -        -6

2.1     The coconut plant -        -        -        -        -        -        -        8

2.2     Classification of coconut -       -        -        -        -        -        12

2.3.1  The product from the coconut cake -        -        -        -        14

2.3.2  The coconut water         -        -        -        -        -        -        -        15

2.3.3  The coconut cream         -        -        -        -        -        -        -        17

2.4     Culinary uses of coconut -       -        -        -        -        -        17

2.5     Uses  of coconut cake in animal feed -        -        -        -        19

2.6     Nutritional content of coconut cake            -        -        -        20

2.7     The mineral vitamins     -        -        -        -        -        -        23

CHAPTER THREE

3.0     Materials and method    -        -        -        -        -        -        25

3.1     Materials/regents -        -        -        -        -        -        -        25

3.2     Collection and processing of sample -        -        -        -        27

3.3     Determination of proximate composition   -        -        -        28

3.4     Determination of mineral composition       -        -        -        -        38

3.4.1  Procedure for stock solution preparation             -        -        39

CHAPTER FOUR

4.0      Result and discussion    -        -        -        -        -        -        44

4.1     Results        -        -        -        -        -        -        -        -        44

4.2     Discussion  -        -        -        -        -        -        -        -        45

 

CHAPTER FIVE

5.0    Summary and conclusion -      -        -        -        -        -        50

5.1     Summary    -        -        -        -        -        -        -        -        50

5.2     Conclusion -         -        -        -        -        -        -        -        -        50

5.3     Recommendation -         -        -        -        -        -        -        -        51

          References

 

CHAPTER ONE

INTRODUCTION

1.1     Background of the Study

Coconut cake is any cake that has coconut in its batter, filling of frosting. The distinctive flavor and texture of coconut makes it easily noticed by individual who is eating cake that has coconut in it. There are many variations of coconut cake and bakers can find receives. That will really change the way the cake tastes. Many popular versions are two layer cakes that used shredde. Shredded coconut in the butter and the frosting and another fruit, such as strawberries or raspberries, in the filling between the layers (Harmon, 2009). The base of many coconut cakes is a simple white or yellow layer cake,. White is typically preferred because the light colour of the cake has great visual appeal when paved with grated coconut.

In addition coconut cake is called a poke cake, after baking the layers, the baker can poke holes in the cake and pour coconut milk or cream of coconut over the pokes layers. The liquid will run into the holes, transferring the coconut flavor throughout the cake and making it particularly moist. However the coconut cake is frosted will depend on the recipe one fails traditional recipe for frosting is seven – minute frosting a combination of whipped egg whites and heated corn syrup or sugar and water. This makes a high fluffy frosting to which shredded coconut can be added before it is spread over the cake. Some bakers don’t add the coconut to the frosting but instead sprinkle it all around, (Harries, 2012) the frosted cake. Pressing into the top and sides.

Coconut cake is a kind of butter cake made mostly in the southern United states, it has four layers of coconut flavored butter cake, sandwiched together. With limon curd. Layer cakes are usually decorated with frosting, and so most coconut cakes have frosting on them. There are 529 calories in the coconut cream between the layers of the cake. Coconut cream is made from the liquid that is on that surface of coconut milk sweetened coconut is also sprinkled over the while cake as a last touch, (Harmon, 2009). Manufacturers of cobra and products from coconut usually discovered the cake after they had gotten the desired products.

This research is therefore conducted on the cake to determine whether or not the waste, contain any beneficial nutrient.     

1.2     Aim and Objectives of the Study

The aim of this research is to determine the chemical composition of coconut cake.

The objectives of the study are:

i.   To ascertain how chemically rich the coconut cake is.

ii.  To compare its contour with other forms of cake like palm kernel cake.

iii. To use its result to advice those who utilize the coconut feed stock.

 

1.3     Scope and Limitation of the Study

The scope of this project work covers the analysis of coconut cake for the following parameters, the proximate composition and minerals (Fe, Mn, Ca, Mg, K, P, Na, Cu, 2n, 12).

However this work was limited by the learn finances and time constrast.

 

1.4     Analysis of Data

The raw data obtained in the result will be analyzed using simple statistical approach like statistical mean, standard deviation and simple percentages.

1.5     Definition of Terms

Copra: this is the dried meat of the coconut from which oil is extracted.

Proximate composition: This is defined as the constituent or percentage of classes of food and their amount present in unit mass of volume in a substance.

Coconut cake: A cake containing shredded coconut batter and frosting.

Dry coconut: This simply mean the coconut that is fully dried.

Minerals: This is a solid homogenous inorganic substances occurring in nature having a definite chemical composition.
 

 

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