Micro organisms associated in fermentation of castor bean seeds â€œogiriâ€ (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed â€œogiriâ€ the second portion was inoculated with caster bean seed â€œogiriâ€ (COSO) the rd part, the control was left without inoculation. Each of the three portions was subdivided into two to produce salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (say wild fermented salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 â€“ man untrained panelists, were used to conduct sensory evaluation on the raw â€œogiriâ€ and â€œogiriâ€ with 7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1% and 5% level for the sensory evaluation carried out.
TABLE OF CONTENT
ORIGIN AND BRIEF AGROMIC HISTORY OF CASTOR BEAN SEED
2.1 INDUSTRIAL UTILIZATION OF CASTOR OIL BEAN SEED
2.2 CHEMICAL COMPOSITIONS IN CASTOR BEAN SEEDS.
2.3 IMPORTANCE OF MICROORGANISMS IN CASTOR BEAN SEEDS
2.4 ORIGIN OF SOYABEN
2.5 INTRODUCTION OF SOYABEN IN NIGERIA.
2.6 STORAGE / PROSESSING F SOYABEN INTO VARIOUS TRADITIONAL PRODUCTS.
2.7 VALUES OF SOYABEAN PRODUCT
2.8 TYPICAL ISOFLAVONES CONTENT OF SOYAFOOD (PER 100g).
2.9 NUTRITIONAL INFORMATION OF SOYAMILK (PER 100g)
2.10 AMIND ACID IN SOYAPROTIEN
2.11 UNDESIRABLE COMPOSITIONS OF
2.12 FERMENTATION TRADITIONAL
2.14 FACTORS AFFECTING FERMENTATION
2.15 FERMENTE VEGETABLE PROTEIN
MATERIALS AND METHODS
3.1 SOURCE OF RAW MATERIALS
3.2 SAMPLX PREPARATION METHODS
3.3 MEDIA USED
3.4 CULITUE OF SAMPLES
3.5 BIOCHEMICAL TESTS
3.6 SUGAR FERMENTATION TESTS
3.7 CHARACTERISTICE OF ISOLATES
3.8 SENSORY EVALUATION OF THE SAMPLES
3.9 PROXIMATE ANALYSIS OF THE PROCED SOYAOGIRI AND CASTOR BEAN JEED OGIRI.
3.10 PROTEIN CONTENT DETERMINATION
3.11 FAT CONTENT DETERMINATION
3.12 TOTAL ASH DETERMINATION
3.13 CRUDE FIBRE DETERMINATION
3.14 MOISTURE CONTENT DETERMINATION
4.1 MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI
4.2 TABLE FOR GENERAL ACCEPTABILITY OF THE THREE MAIN SAMPLES
4.3 TABLE IN.
5.0 CONCLUSION AND RECOMMENDATION
PRODUCTION OF â€œOGIRIâ€ FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED â€œOGIRIâ€ (COMMERCIAL â€œOGIRIâ€)
ABSTRACT Micro organisms associated in fermentation of castor bean seeds â€œogiriâ€ (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed â€œogiriâ€ the second... Continue Reading
ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated... Continue Reading
ABSTRACT Micro organisms associated in fermentation of castor bean seeds 'ogiri' (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed... Continue Reading
INVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY ABSTRACT A literature review of ethanol production from local materials especially from cassava is presented. The study was carried out to investigate the production of a good quality ethanol from cassava using... Continue Reading
ABSTRACT This project work studied the refining of crude soya bean oil extracted from soya bean seed using alkali /caustic refining method. The work was carried out using phosphoric acid for the degumming /pretreatment process and sodium hydroxide for the neutralization /refining of the oil. Certain tests were carried out on both the crude and... Continue Reading
CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries... Continue Reading
THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN) ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation gave... Continue Reading
Abstract According to the available literature, West African mothers usually breastfeed for 12 months. Many urban poor and rural women breastfeed for up to 18 to 24 months. These reports indicate that there is early supplementation with solid foods or early weaning. Although the majority of women start weaning their infants at the age of three to... Continue Reading
ABSTRACT The castor plant is a robust perennial shrub of Euphorbiacaea family. The seeds are documented to have an antibacterial profile against some bacterial organisms such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Proteus vulgaris, and Streptococcus pyogenes. This study was carried out to... Continue Reading
ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in... Continue Reading