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Chapter ONE 1.1 Introduction 1.2 Background of Study 1.3 Problem Statement 1.4 Objective of Study 1.5 Limitation of Study 1.6 Scope of Study 1.7 Significance of Study 1.8 Structure of the Research 1.9 Definition of Terms Chapter TWO 2.1 Overview of Protein Analysis 2.2 Breadfruit: Nutritional Profile and Protein Content 2.3 Brown Beans: Nutritional Profile and Protein Content 2.4 Soybeans: Nutriti

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Comparative determination of protein contents of breadfruit, brown beans and soybeans – complete project material

Comparative determination of protein contents of breadfruit, brown beans and soybeans – complete project material

Chapter ONE

INTRODUCTION

1.1Introduction
1.2Background of Study
1.3Problem Statement
1.4Objective of Study
1.5Limitation of Study
1.6Scope of Study
1.7Significance of Study
1.8Structure of the Research
1.9Definition of Terms

Chapter TWO

LITERATURE REVIEW

2.1Overview of Protein Analysis
2.2Breadfruit: Nutritional Profile and Protein Content
2.3Brown Beans: Nutritional Profile and Protein Content
2.4Soybeans: Nutritional Profile and Protein Content
2.5Importance of Protein in Human Diet
2.6Methods for Determining Protein Content
2.7Previous Studies on Protein Analysis of Breadfruit, Brown Beans, and Soybeans
2.8Comparison of Protein Content in Breadfruit, Brown Beans, and Soybeans
2.9Factors Affecting Protein Content in Plant Foods
2.10Future Trends in Protein Analysis

Chapter THREE

RESEARCH METHODOLOGY

3.1Research Design
3.2Sampling Techniques
3.3Data Collection Methods
3.4Data Analysis Procedures
3.5Instrumentation and Materials
3.6Ethical Considerations
3.7Validity and Reliability of Data
3.8Statistical Tools Used

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

4.1Overview of Findings
4.2Protein Analysis Results of Breadfruit
4.3Protein Analysis Results of Brown Beans
4.4Protein Analysis Results of Soybeans
4.5Comparison of Protein Content among the Three Samples
4.6Discussion on the Significance of Findings
4.7Implications of Varied Protein Content
4.8Future Research Recommendations

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1Summary of Findings
5.2Conclusion
5.3Recommendations for Future Research
5.4Practical Implications
5.5Contribution to Knowledge

Project Abstract

This study aimed to compare the protein contents of breadfruit, brown beans, and soybeans as potential sources of dietary protein. The project involved the determination of protein content using the Kjeldahl method, a widely recognized technique for measuring nitrogen content in food samples. The samples were first processed to remove moisture and other interfering substances before undergoing digestion and distillation to isolate and quantify the nitrogen content. The protein content was then calculated based on the nitrogen content, using a conversion factor of 6.25, which is commonly employed for plant-based protein sources. The results of the analysis revealed varying levels of protein content in breadfruit, brown beans, and soybeans. Breadfruit was found to have the lowest protein content among the three samples, with an average protein content of X%. In contrast, brown beans exhibited a higher protein content, with an average of Y%. Soybeans, known for their high protein content, showed the highest protein content among the samples, with an average of Z%. These findings highlight the differences in protein content among the three plant-based sources, indicating the potential for incorporating them into diets to meet protein requirements. The study provides valuable information for consumers, nutritionists, and food scientists seeking to diversify protein sources and promote sustainable food choices. By comparing the protein contents of breadfruit, brown beans, and soybeans, this research contributes to the understanding of the nutritional composition of these plant-based foods. The results underscore the importance of considering protein content when selecting food sources, especially for individuals following plant-based or vegetarian diets. In conclusion, this comparative analysis of protein contents in breadfruit, brown beans, and soybeans offers insights into the nutritional profiles of these plant-based foods. The study demonstrates the potential of brown beans and soybeans as rich sources of dietary protein compared to breadfruit. These findings can inform dietary choices and promote the consumption of diverse protein sources for optimal nutrition. Further research could explore additional nutritional aspects of these foods and investigate their potential health benefits in a broader context.

Project Overview

CHAPTER ONE 1.0   INTRODUCTION 1.1 Background of the Study Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal (17kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per gram. The most important aspect and defining characteristics of protein from a nutritional stand point is its amino acid composition (Laurence, 2000). Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chain via hydrochloric acid and protease actions. This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the body (Genton, 2010). There are nine essential amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, lysine, leucine, threonine, tryptophan, methionine, isoleucine and histidine (Laurence, 2000). There are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, sernine, asparagines and glutamic acid. There are six conditionally essential amino acids whose synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress (Laurence, 2000). These six are argnine, cysteine, glycine, glutamine, proline and tryrosine (Laurence, 2000). Sources of protein include grains, legumes and nuts, as well as animal sources such as meats, dairy products, fish and eggs (Young, 1994). African breadfruit (Treculia Africana Decne) belongs to the mulberry family. Moracceae, which is of African origin but now grown in the most tropical and sub-tropical countries (Agu and Nwabueze, 2007). African breadfruit or wild jack fruit in some areas, is a neglected and under exploited tropical tree (Osuji and Owei, 2010). According to Okonkwo and Ubani (2012), it is a common forest tree called various names among different tribes in Nigeria, such as “Ukwa” (Igbo), “afon” (Yoruba), “eyo” (Igala), “barafuta” (Hausa), “Ize” (Benin) and “edikang” (Efik). The tree crop is widely grown in the southern state of Nigeria where it serves as low cost meat substituent for poor families in some communities (Badifu and Akuba, 2001; Ugwu, et al, 2001). the plant produced large, usually round, compound fruit covered with pointed outgrowths and the seeds are buried in the spongy pulp of the fruits (Nwokolo, 1996). the seeds are seldom eaten raw but can be baked, roasted or fried before consumption, or they can be ground into flour in bakery products (Agu et al, 2007; Ijeh et al, 2010). African breadfruit seeds are highly nutritious and constitute a cheap source of vitamins, minerals, proteins, carbohydrates and fats. Brown beans (Phaseolus Vulgaris) is a herbaceous annual plant grown worldwide for its edible dry seeds (Known as just ‘Beans”) or unripe fruit (Green beans). It’s leaf is also occasionally used as a vegetable and the straw as fodder. It’s botanical classification, along with other phaseolus species, is as a member of the legume family fabaceae, most of whose members acquire the nitrogen they require through association with rhizoidal, a species of nitrogen-fixing bacteria (Edet, 1982). Beans are grown in every continent except Antarctica. Brazil and India are the largest producers of dry beans, while china produces by far, the largest quantity of brown beans. Worldwide, 23 million tones of dry common beans and 17.1 billion tones of green were grown in 2010 (Philips, 2010). Similar to other beans, the brown beans is high in starch, protein and dietary fiber, and is an excellent source of iron, selenium, potassium, molybdenum, thiamine, vitamin B6 and folate (Paul, 1998) . The soybean (Glycine max (L.) Merrill family Leguminosae, subfamily Papilionoidae) originated in Eastern Asia, probably in north and central china. It is believed that cultivated varieties were introduced into Korea and later Japan some 2000 years ago. Soybeans have been grown as food crop for thousands of years in China and other countries of East and South East Asia and constitute to this day, an important component of the traditional popular diet in these regions (William, 2003). Although the U.S.A and Brazil account today for the most of the soybean production of the world, the introduction of this crop to Western agriculture is quite recent. Soybeans are primarily, an industrial crop, cultivated for oil protein. Despite the relatively low oil content of the seed (about 20% on moisture-free basis), Soybeans are the largest single source of edible oil and account for roughly 50% of total oil seed production of the world (Singh, Nelson and Chung, 2008). With each ton of crude soybean oil, approximately 4.5 tons of soybean oil meal with a protein content of about 44% are produced. For each ton of soybeans processed, the commercial value of the meal obtained usually exceeds that of the oil. Thus, soybean oil meal cannot be considered by-product of the oil manufacture. The soybean is, in this respect, an exception among oil seed (Shurtleff; Steenhuis and Spiers, 2013). It can be calculated that the quality of protein in the yearly world production of soybeans, if it could be totally and directly utilized for human consumption would be sufficient for providing roughly one third of the global need for protein (William, 2003). This makes the soybeans one of the largest potential source of dietary protein. However, the bulk of soybean oil meal is used in animal feed for the production of meat and eggs. Despite considerable public and commercial interest in soybean products as food, the proportion of soybean protein consumed directly in human nutrition is still relatively small (Smith, 1972). 1.2   Statement of Problem It has been scientifically proven that every variety of beans is rich in protein and contains such amount of carbohydrates that is good for diabetic patients. This not the case with African breadfruit, while some say that it is highly protein ones other say it contains mostly carbohydrates. This controversy has created confusion to many especially diabetic patients who are cross road whether to keep eating it or not. This research is therefore aimed at setting the controversy. 1.3   Objective of the Study The general objective of this present work is to determine and compare the protein content of breadfruit, brown beans and soybean. The specific objectives are as follows; ·                 To determine the protein content of breadfruit. ·                 To determine the protein content of brown beans. ·                 To determine the protein content of soybeans. ·                 Comparison of protein content of breadfruit, brown beans and soybeans. 1.4   Significance of the Study The research will be beneficial to the following; ·                 Diabetic patients ·                 Dieticians ·                 People in the health sector ·                 Vegetarians and ·                 The general public 1.5   Scope of the Study This research work is limited to the comparative determination of protein content of breadfruit, brown beans and soybeans. 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