Production of “ogiri” from soyabean using micro organism responsible for fermentation of castor beans seed “ogiri” (commercial “ogiri”)
Table Of Contents
- TITLE PAGEAPPROVAL PAGEDEDICATIONACKNOWLEDGEMENTABSTRACTCHAPTER ONEINTRODUCTIONCHAPTER TWOLITERATURE SURVEYORIGIN AND BRIEF AGROMIC HISTORY OF CASTOR BEAN SEED2.1 INDUSTRIAL UTILIZATION OF CASTOR OIL BEAN SEED2.2 CHEMICAL COMPOSITIONS IN CASTOR BEAN SEEDS.
- 2.3IMPORTANCE OF MICROORGANISMS IN CASTOR BEAN SEEDS2.4 ORIGIN OF SOYABEN2.5 INTRODUCTION OF SOYABEN IN NIGERIA.
- 2.6STORAGE / PROSESSING F SOYABEN INTO VARIOUS TRADITIONAL PRODUCTS.
- 2.7VALUES OF SOYABEAN PRODUCT2.8 TYPICAL ISOFLAVONES CONTENT OF SOYAFOOD (PER 100g).
- 2.9NUTRITIONAL INFORMATION OF SOYAMILK (PER 100g)
- 2.10AMIND ACID IN SOYAPROTIEN2.11 UNDESIRABLE COMPOSITIONS OF2.12 FERMENTATION TRADITIONAL2.13 FERMENTATION2.14 FACTORS AFFECTING FERMENTATION2.15 FERMENTE VEGETABLE PROTEINCHAPTER THREEMATERIALS AND METHODS3.1 SOURCE OF RAW MATERIALS3.2 SAMPLX PREPARATION METHODS3.3 MEDIA USED3.4 CULITUE OF SAMPLES3.5 BIOCHEMICAL TESTS3.6 SUGAR FERMENTATION TESTS3.7 CHARACTERISTICE OF ISOLATES3.8 SENSORY EVALUATION OF THE SAMPLES3.9 PROXIMATE ANALYSIS OF THE PROCED SOYAOGIRI AND CASTOR BEAN JEED OGIRI.
- 3.10PROTEIN CONTENT DETERMINATION3.11 FAT CONTENT DETERMINATION3.12 TOTAL ASH DETERMINATION3.13 CRUDE FIBRE DETERMINATION3.14 MOISTURE CONTENT DETERMINATIONCHAPTER FOUR4.1 MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI4.2 TABLE FOR GENERAL ACCEPTABILITY OF THE THREE MAIN SAMPLES4.3 TABLE IN.
- 4.4DISCUSSIONCHAPTER FIVE5.0 CONCLUSION AND RECOMMENDATION5.1 CONCLUSION5.2 RECOMMENTATION
Thesis 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.
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