Production Of Therapeutic Snacks For Hypertensive Patients From Soybeans, Sweet Potato And Wheat Flour

Download complete project material on Production Of Therapeutic Snacks For Hypertensive Patients From Soybeans, Sweet Potato And Wheat Flour from chapter one to five 

Production Of Therapeutic Snacks For Hypertensive Patients From Soybeans, Sweet Potato And Wheat Flour Project topics and materials

ABSTRACT

High blood pressure termed “Hypertension” is a condition that affects almost 1billion people worldwide hypertension is the modifiable risk factor for cardiovascular disease formation of therapeutic snacks for hypertensive patients from soybeans, sweet potatoe and wheat flour disease hypertension. Soybeans are very rich in nutritive components and contain all the essential amino acids. Potatoes are good sources of potassium, dietary fiber, nracin, and vitamin B1 and B2 wheat flour contain a protein called gluten which can trigger a harmful immune response in predispose individual.

TABLE OF CONTENT

Title page

Declaration

Approval page:

Dedication

Acknowledgement

Abstract

Table of content

CHAPTER ONE

1.0     Introduction

1.1     Aims and Objectives

CHAPTER TWO

2.0     Literature Review

2.1     Standard Blood Pressure

2.2     Complication

2.3     Risk Factors

2.4     Family History

2.4.1  Obesity

2.4.2  Stroke

2.4.3  Diabetes and Kidney Disease

2.4.4  Eye Damage

2.4.5  Sexual Dysfunction

2.4.6  Pregnancy and High Blood Pressure

2.4.7  Lifestyle Factor

2.5     Origin

2.5.1  Nutritional Value

2.5.2  Cultivation

2.6     Definition

26.1   Origin

2.6.2  Nutritional Value

2.6.3  Cultivation

2.7     Soybean

2.7.1  History of Soybeans

2.7.2  Cultivation of Soybeans

2.7.3  Uses of Soybeans

2.7.4  Nutritional Value of Soybeans

CHAPTER THREE

3.0     Methodology

3.1     Materials and Sources

3.2     Equipment

3.3     Processing of the Food Material to Flour

CHAPTER FOUR

4.0     Results and Discussions

4.1     Results

4.2     Discussion

4.2.1  Taste

4.2.2  Texture

4.2.3  Aroma

4.2.4  Colour

4.2.5  Overall Acceptability

CHAPTER FIVE

5.0     Conclusion and Recommendation

5.1     Conclusion

5.2     Recommendation

References

Appendix

CHAPTER ONE

1.0 Introduction

Hypertension is a major causes of morbidity and mortality (Kearney P.M., Lancaet 2005; 365! 223) High blood pressure, also called Hypertension, is elevated pressure of the blood in the arteries. many studies have indicate that high blood pressure (BP) is significantly associated with mortality (Strokes .J. Brd, Kannel 10B circulation 1987) and increased risk of cardiovascular disease (CVD) events ( Lawes C.M, Rodgers A.) numerous studies have reported that certain life style, choice such as maintaining a normal body weight engaging in routine physical activity and reducing sodium and alcohol intake can lead to undeniable reductions in BP levels and the prevalence of hypertension (Whelton P.K, 1882).

Among these preventive factors, it is well Acknowledge that modulation of blood pressure in hypertension. Sweet potato, soya beans and wheat flour consumptions has an especially powerful association with lower level of blood pressure and a lower risk of hypertension. Potassium, calcium, magnesium, fiber and protein derived from plant have also been show to be associated with lower levels of blood pressure (Asherio A, Amy Clin NUTR 2005).

High blood pressure or hypertension is a serious Health problem common among people overtime it causes blood vessels damage that can lead to heart disease, kidney disease, strokes and other problems. Hypertension sometimes is called silent killer because, by itself, it produces no symptoms if you don’t get your blood pressure checked regularly hypertension could go unnoticed and untreated for years.

Diet plays a big role in whether you have high or normal blood pressure, dietary recommendations for lowering blood pressure such as the DASH (dietary approaches to stop hypertension) diet include reducing your intake of fat, sodium and alcohol. The DASH guide lines also suggest eating more food rich in potassium, calcium and magnesium such as soya beans, wheat flour and sweet potatoes in general; one should eat more low fat protein sources, whole grains and plenty of fruits and vegetables.

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low and are called “hard” or “strong” if they have high gluten content. Hard-flour or bread-flour is high in gluten with 12% to 14% gluten content its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and this results in a loaf with a finer, crumbly texture.

Soyabeans is made up of protein isoflavonoid and fiber which are beneficial to good health. Soya beans has essential. Amino acids that helps breakdown bad cholesterol. Soya has lower saturated fatty acids compared to low’s milk it was further concluded that it is the isoflavones content that greatly affect the decrease of hypertension.  isoflavones which are active ingredient in soya reduced cholesterol levels especially the bad cholesterol in hypertension patients.

Sweet potatoes are high in both potassium and magnesium, two minerals that can help to lower the blood pressure. They are also high in fiber which is necessary for an overall healthy diet. Potatoes have the ability to improve digestion, reduce cholesterol levels, boost heart health protect from polyps prevent cancer, manage diabetes, strengthen the immune system, reduce sign of aging, protect the skin increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia and  boost cyc health.

1.1 AIMS AND OBJECTIVES

1. To produce therapeutic biscuit from soya beans, sweet potato and wheat flour for hypertensive

2. To subject the produced biscuit to sensory evaluation.

3. To make recommendation.

SEE >> HOW TO DOWNLOAD THE COMPLETE PROJECT (CHAPTER 1-5) NOW