Production of “ogiri” from soyabean using micro organism responsible for fermentation of castor beans seed “ogiri” (commercial “ogiri”)
Table Of Contents
- <p> </p><p>TITLE PAGE</p><p>APPROVAL PAGE</p><p>DEDICATION</p><p>ACKNOWLEDGEMENT</p><p>ABSTRACT</p><p><strong>
Chapter ONE
INTRODUCTION
- </strong></p><p>INTRODUCTION</p><p><strong>
Chapter TWO
LITERATURE REVIEW
- </strong></p><p>LITERATURE SURVEY</p><p>ORIGIN AND BRIEF AGROMIC HISTORY OF CASTOR BEAN SEED</p><p>
- 2.1INDUSTRIAL UTILIZATION OF CASTOR OIL BEAN SEED</p><p>
- 2.2CHEMICAL COMPOSITIONS IN CASTOR BEAN SEEDS.</p><p>
- 2.3IMPORTANCE OF MICROORGANISMS IN CASTOR BEAN SEEDS</p><p>
- 2.4ORIGIN OF SOYABEN</p><p>
- 2.5INTRODUCTION OF SOYABEN IN NIGERIA.</p><p>
- 2.6STORAGE / PROSESSING F SOYABEN INTO VARIOUS TRADITIONAL PRODUCTS.</p><p>
- 2.7VALUES OF SOYABEAN PRODUCT</p><p>
- 2.8TYPICAL ISOFLAVONES CONTENT OF SOYAFOOD (PER 100g).</p><p>
- 2.9NUTRITIONAL INFORMATION OF SOYAMILK (PER 100g)</p><p>
- 2.10AMIND ACID IN SOYAPROTIEN</p><p>
- 2.11UNDESIRABLE COMPOSITIONS OF</p><p>
- 2.12FERMENTATION TRADITIONAL</p><p>
- 2.13FERMENTATION</p><p>
- 2.14FACTORS AFFECTING FERMENTATION</p><p>
- 2.15FERMENTE VEGETABLE PROTEIN</p><p><strong>
Chapter THREE
SYSTEM DESIGN AND IMPLEMENTATION
- </strong></p><p>MATERIALS AND METHODS</p><p>
- 3.1SOURCE OF RAW MATERIALS</p><p>
- 3.2SAMPLX PREPARATION METHODS</p><p>
- 3.3MEDIA USED</p><p>
- 3.4CULITUE OF SAMPLES</p><p>
- 3.5BIOCHEMICAL TESTS</p><p>
- 3.6SUGAR FERMENTATION TESTS</p><p>
- 3.7CHARACTERISTICE OF ISOLATES</p><p>
- 3.8SENSORY EVALUATION OF THE SAMPLES</p><p>
- 3.9PROXIMATE ANALYSIS OF THE PROCED SOYAOGIRI AND CASTOR BEAN JEED OGIRI.</p><p>
- 3.10PROTEIN CONTENT DETERMINATION</p><p>
- 3.11FAT CONTENT DETERMINATION</p><p>
- 3.12TOTAL ASH DETERMINATION</p><p>
- 3.13CRUDE FIBRE DETERMINATION</p><p>
- 3.14MOISTURE CONTENT DETERMINATION</p><p><strong>
Chapter FOUR
SYSTEM TESTING AND EVALUATION
- </strong></p><p>
- 4.1MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI</p><p>
- 4.2TABLE FOR GENERAL ACCEPTABILITY OF THE THREE MAIN SAMPLES</p><p>
- 4.3TABLE IN.</p><p>
- 4.4DISCUSSION</p><p><strong>
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- </strong></p><p>
- 5.0CONCLUSION AND RECOMMENDATION</p><p>
- 5.1CONCLUSION</p><p>
- 5.2RECOMMENTATION</p> <br><p></p>
Project Abstract
<p> </p><p>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 with caster bean seed “ogiri” (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 (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 ” man untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”and “ogiri” with 7.5 point followed by the SCOUS with 7 points.</p><p>There was no significant difference at 1% and 5% level for the sensory evaluation carried out.</p> <br><p></p>Project Overview
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