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PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI COMMERCIAL OGIRI

Format: MS WORD  |  Chapter: 1-5  |  Pages: 81  |  1475 Users found this project useful  |  Price NGN3,000

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PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")

 

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 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. There was no significant difference at 1% and 5% level for the sensory evaluation carried out.

 

TABLE OF CONTENT

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWLEDGEMENT

ABSTRACT

CHAPTER ONE

INTRODUCTION

CHAPTER TWO

LITERATURE SURVEY

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

2.13 FERMENTATION

2.14 FACTORS AFFECTING FERMENTATION

2.15 FERMENTE VEGETABLE PROTEIN

CHAPTER THREE

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

CHAPTER FOUR

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.

4.4 DISCUSSION

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

5.2 RECOMMENTATION

REFERENCES.

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