The impact of inventory control and planning in stores administration

• <p> </p><p><strong><em>
• 1.1History Of Soybeans </em></strong><br>
• 1.2Uses Of Soybeans<br>
• 1.3Composition Of Soybeans<br>
• 1.4Nutritional Quality Of Soybeans<br>
• 1.5Antinutritional Factors<br>
• 1.6Trypsin Inhibitor<br>
• 1.7Haemagluttins<br>
• 1.8Soybeans Saponings<br>
• 1.9Protein Quality Of Soubeans<br>
• 1.10Aims And Objectives</p><p><strong><em>

Chapter TWO

LITERATURE REVIEW

• </em></strong><strong><em><br>
• 2.0Literature Review </em></strong><br>
• 2.1Milk From Soybeans<br>
• 2.2Nutritional Value Of Soybeans<br>
• 2.3Essential Amino Acid Content Of Soybeans<br>
• 2.4Undesirable Components Of Soybeans<br>2.
• 4.1Trypsin Inhibitor<br>2.
• 4.2Clrease<br>2.
• 4.3Haemagluttuis<br>2.
• 4.4Gioterogens<br>2.
• 4.5Phytic Acid<br>2.
• 4.6Bitter And Beeany Flavour<br>2.
• 4.7Flatus<br>2.
• 4.8Soymilk Flavour<br>2.
• 4.9Soymilk And Lipoxidase Activity<br>2.
• 6.1Nutritional Aspect Of Soymilk<br>2.
• 6.2Proteins<br>2.
• 6.3Vitamins And Minerals<br>2.
• 6.4Fats</p><p><strong><em>

Chapter THREE

RESEARCH METHODOLOGY

• </em></strong><strong><em><br>
• 3.1Materials </em></strong><br>
• 3.2Methods I Hot Extraction Method<br>
• 3.3Method Ii Cold Extraction Method<br>
• 3.4Method Iii Soaking Before Hot Extraction Method<br>
• 3.5Method Of Analysis</p><p><strong><em>

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• </em></strong><strong><em><br>
• 4.0Result And Discussion</em></strong><br>
• 4.1Effect Of Soaking Time On The Organoptic Qualities Of Soymilk<br>
• 4.2Effect Of Soaking Time On The Protein Recovery And Total Solids<br>
• 4.3Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk<br>
• 4.4Effect Of Blanching Time On Protein Recovery And Total Solids</p><p><strong><em>

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• </em></strong><strong><em><br>
• 5.0Conclusion And Recommendation </em></strong><br>
• 5.1Conclusion<br>
• 5.2Recommendation<br>References</p> <br><p></p>