Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
Title page
Approval page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
List of tables
List of figures

CHAPTER ONE:
1.0 INTRODUCTION

1.1 Background of the study
1.2 Statement of the problem
1.3 Statement of the objectives
1.4 Research questions
1.5 Research hypotheses
1.6 Significance of the study
1.7 Scope of the study
1.8 Limitations of the study
1.9 Definition of terms

CHAPTER TWO:
2.0 REVIEW OF RELATED LITERATURE

2.1 Concept of internal control
2.2 Factors that characterize effective internal control
2.3 Classes of internal control
2.4 Limitations of internal control
2.5 Evaluations of internal control
2.6 Internal control and the auditor
2.7 Public accountability
2.8 Historical overview of the case study
2.9 Internal control and accountability

CHAPTER THREE:
3.0 RESEARCH METHODOLOGY

3.1 Research design
3.2 Sources of data
3.3 Area of study
3.4 Population of the study
3.5 Determination of sample size
3.6 Reliability of the instrument
3.7 Validity of the instrument
3.8 Method of data analysis

CHAPTER FOUR:
4.0 PRESENTATION OF DATA

4.1 Presentation of data
4.2 Test of hypotheses

CHAPTER FIVE:
5.0 SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

5.1 Summary of findings
5.2 Conclusions
5.3 Recommendations
Bibliography
Appendices

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