Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the proofing period, samples D and E compared favourably with the control which has a proof height of 3.3cm. The bread height, weight , volume and the specific volume was recorded sensory evaluation was carried on the samples for taste, appearance, texture flavour and overall acceptability. Turkeys test was in the samples. Result of the sensory evaluation showed that samples D ranked favourably with the control in all quality attributes tested at (D < 0.05). The other samples were different from the control in all the sensory attributed tested for A proofing temperature of 300c using the isolate was recommended for bread making in other to achieve the desired bread quality
TABLE OF CONTENT
Title page
Approval page
Dedication
Acknowledgement
List of tables and figures
Table of contents
Abstract
CHAPTER ONE
1.0 Introduction
1.01 Palm wine
1.02 Composition of palm wine
1.03 Yeast
1.04 Bread
1.41 Aims and objective
CHAPTER TWO
Literature Review
2.1 Bread Production
2.2 Functions of the Ingredients In Bread Production
2.3 Type of bread
2.4 The procedures involved in bread production
2.5 Bread quality
2.6 Palm wine (elaeis quinn eensis)
2.7 General characteristcs of saccharomyces cerevisiae
2.8 Characteristics of bakers yeast
2.9 Pure culture isolation and cultivation
CHAPTER THREE
Materials and methods
3.1 Equipments
3.2 Raw materials
3.3 Sources of material
3.4 Preparation of medium
3.5 Isolation of yeast species
3.6 Characterization and test for viability of yeast
3.7 Production of starter culture
3.8 Preparation of yeast paste
3.9 Bread production
3.10 Quality test
CHAPTER FOUR
Results and discussion
4.1 Characteristics of yeast on malt extract nutrient medium
4.2 Identification of yeast isolate
4.3 Dough leavening ability
4.4 The volume, weight, height and specific volume of the samples
4.5 Sensory evaluation
CHAPTER FIVE
Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendations
Reference
Appendix 1
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and... Continue Reading
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D,... Continue Reading
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading
ABSTRACT Cassava is considered as a potential source for the commercial production of bioethanol because of its availability and low market price. It can be used as a basic source to support large-scale biological production of bioethanol using microbial amylases. With the progression and advancement in enzymology, starch liquefying and... Continue Reading
ABSTRACT Groundnut (Arachis Hypogaea) shell and carpet grass (Axonopus flexuosus) were assessed for bioethanol production using dilute acid hydrolysis (10 %, 15 % and 20 % H2SO4) and fermentation using yeast (saccharomyces cerevisiae). The percentage yields were determined to be 27.15 %, 19.69 % and 8.79 % for groundnut shell and 22.69 %, 13.92 %... Continue Reading
ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading
ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific... Continue Reading
ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading
ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific... Continue Reading
ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading