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COMPOSITIONAL ANALYSIS OF THE NUTRIENTS OF SOY MILK

  • Type:Project
  • Chapters:5
  • Pages:45
  • Methodology:Scientific
  • Reference:YES
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
COMPOSITIONAL ANALYSIS OF THE NUTRIENTS OF SOY MILK
ABSTRACT

Soybeans (Glycine max M) were processed into natural fresh soy milk drink and retained in its powdery form.  This was evaluated for their proximate and microbial content. They were analyzed for crude protein, crude fat, carbohydrate, ash, crude fibre and moisture content. The results revealed a reasonable amount of protein content of 7.87%, fat 1%, ash content 4.8%, and  moisture contents 23.1%. They were also analyzed for their microbial load and it was discovered that while the soy-milk contained bacteria which could be as a result of  some factors, the flour was free of any bacterial. It was concluded that milk from soybeans should be encouraged due to the high nutrient contents (protein, fat, etc) so as to solve the problem of protein– calorie mal-nutrition and extra measures should be taken in the preparation to prevent the spread of diseases.
TABLE OF CONTENTS
CHAPTER ONE
1.0    Introduction                           
1.1    Background of the Study                      
1.2    Statement of Problems                     
1.3    Aim of the Study                      
1.4    Significant of the study                   
1.5    Limitation of the Study                      
CHAPTER TWO
2.0    LITERATURE REVIEW                
2.1    Description of Soymilk and Soya flour          
2.2    Soya Flour                         
2.3    Soya- Based Infant Formula               
2.4    Nutritional Value of  Soya milk             
2.5    Benefits of Soya milk                 
CHAPTER THREE
3.0    MATERIALS AND METHODS             
3.1    Materials (see appendix)                        
3.2    Collection of sample              
3.2.1 Proximate Analysis                             
3.2.2 Determination of Vitamin (A)                 
3.2.3 Determination of Vitamin (E)                    
3.3    Moisture Content                            
3.3.1 Protein Content                               
3.3.2 Ash Content                                    
3.3.3 Crude Fibre Content                   
3.3.4 Fats and Oils Content                      
3.3.5 Determination of Mineral                     
3.4    Sterilization of Materials                    
3.4.1 Preparation of Culture Media                
3.4.2 Microbial Analysis                            
3.4.3 Plating Technique (Pour Plate)                   
3.4.4 Total Viable Count                       
3.4.5 Gram Staining for Identification of Organism            
3.4.6 Biochemical Test                               
CHAPTER FOUR
4.0    Result                                  
CHAPTER FIVE
5.0    DISCUSSION, CONCLUSION AND RECOMMENDATION    
5.1    Discussion                                 
5.2    Conclusion                                 
5.3    Recommendations                             
References                                    
Appendix                                 
LIST OF TABLES
Table 1:    Soymilk & Soya flour                 
Table 2:     Cultural/ Microscopy Characteristic of Isolates  of samples soya milk                    
Table 3:    Biochemical Characteristics of Identified Isolate of sample soymilk                     
CHAPTER ONE
1.1    INTRODUCTION
Glycine max, commonly known as soybean in North America or soya bean in British (Alpane et al., 2007)  is a species of legume native to East Asia, widely grown for it’s edible bean which has numerous uses. The plant, classed as an oilseed rather it has a pulse by the UN Food and Agriculture Organization, produces significantly more protein per cure than most other uses of land (Aninijo et al., 2009).
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes (Adebayo et al., 2008). The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soymilk from which tofu and skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh (Akpan et al., 2007). The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%) (Cottone, 2009).
Soyabean (Glycine max) is a high-protein legume grown as food for both humans and livestock. Although indigenous to Eastern Asia (Adebayo et al., 2008). It is known by different names in different parts of the world; soyabeans (Nigeria), Chinese pea (China), Churiabean (Manchuria) (Akpan et al., 2007). The use of soyabeans is traced back to the orient where it was consumed in form of fermented foods. Today, its uses range from the preparation of tofu, tempeh and natto, to the fortification and enrichment of foods such as in soy fortified wheat bread and coy soy blends, soy sauces, soy yoghurt and soy cream cheese (3; 4). Soyabeans, which has been cultivated and considered as a miracle bean by many people, is the main source of protein for all of East Asia, particularly to vegetarians. In Nigeria, although the cultivation of soyabeans has been successfully established, a greater percentage of the whole produce until now had been cultivated and exported as cash crop. Presently, soyabeans is incorporated into so many food formulation of both children and adults to enhance nutritional value of foods (Cotton, 2009). In preparations such as ‘’dawadawa’’, allele, moi-moi, akara, soy-ogi and most recently as soymilk (Adebayo et al., 2008). Other commercial uses in animal feed production and the vegetable oil industry cannot be overemphasized (Dublin-Green and Ibe 2005). In addition to poor handling and unhygienic practices of local producers of soymilk products, the nutrient composition of soymilk milk makes it an excellent bacteriological medium (Cotton, 2009). These have been implicated in the occurrence and prevalence rate of diseases such as typhoid fever and dysentery among soymilk consumers (7; 8). Soymilk is a traditional oriental food beverage that is growing in popularity in the United States and the world (Jimoh and Kolapo, 2007). Soymilk which is a watery extract of whole soybean is rich in water soluble protein, carbohydrate and oil (Adebayo-Tayo et al, 2008). Soymilk is made by soaking soybeans in water before grinding and straining. The milk is a white or creamy emulsion which resembles cow milk (conventional milk) in both appearance and consistency (Iwe, 2003). It is commonly characterized as having a beany, grassy or soy flavor, which reportedly can be improved by lactic acid fermentation, as in yoghurt- like products derived from them have served as an important source of protein in the diet of millions of oriental people for nearly 55,000 years. The diets of people in many developing countries comprises mainly starchy roots and cereals and few legumes. Unfortunately, animal sources of protein such as milk, which are used to complement the starchy diets are expensive and out of reach for low income families (Kokpo and Oladimji, 2008). Milk is an excellent source of all nutrients exception and ascorbate (Onweluzo and Nwakalor, 2009). Adults who consume milk at all in Nigeria, do so by adding small amounts of evaporated milk or milk powder to breakfast cereals, beverage, porridge, coffee or tea because of its exorbitant cost and exceptional scarcity in Nigeria. The scarcity of milk supply in developing countries perhaps led to the development of alternative milk from vegetable sources (Onweluzo et al., 2009).
1.2    STATEMENT OF PROBLEMS
Soymilk as a food of high nutritional value is highly associated with microorganism as a result of this  hygienically prepared and declared fit for consumption so as to protect the student from disease that arises due to food poisoning.
1.3    THE AIM OF THE STUDY
i.    The aim of this study is to produce  Soymilk and flour from soyabeans
ii.    To determine the nutritional level of the soyamilk and flour
iii    To evaluate the microbial status.
1.4    SIGNIFICANCE OF THE STUDY
This study will enable the society to know the nutritional value and microbial load of plant milk and flour. Soymilk is rich beverage and food products rich in protein, substitute for cow milk and other source of protein, cheaper than other source of protein and a food beverage for student to take all day long without feeling the cost. Therefore there is need to ensure that the milk is hygiene prepare, free from pathogen and other sources of protein and a food beverage for student to take all day long without feeling the cost. Therefore there is need  to  ensure that the milk is hygiene- prepare, free from pathogen and other spoilage organism with longer shelf  life protect the student from diseases arising from food poisoning
 1.5    LIMITATION OF THE STUDY
This study is limited to production, microbial evaluation and determination of effect of storage on the quality.

COMPOSITIONAL ANALYSIS OF THE NUTRIENTS OF SOY MILK

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Details

Type Project
Department Food Technology
Project ID FTE0152
Price ₦3,000 ($20)
Chapters 5 Chapters
No of Pages 45 Pages
Methodology Scientific
Reference YES
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0152
    Price ₦3,000 ($20)
    Chapters 5 Chapters
    No of Pages 45 Pages
    Methodology Scientific
    Reference YES
    Format Microsoft Word

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