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TITLE PAGE

ENRICHING NIGERIA MENU WITH THE USE OF SOYA BEANS

BY

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EE/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---

DECEMBER,2018

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APPROVAL PAGE

This is to certify that the research work, "enriching nigeria menu with the use of soya beans" by ---, Reg. No. EE/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.

By
---                                                     . ---
Supervisor                                                  Head of Department.
Signature……………….                           Signature……………….        

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External Invigilator

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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

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ACKNOWLEDGEMENT

The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.

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The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes.
Attempts were made to review relevant literatures to provide information in all areas covered by this work. Different measures that were used are 50/50, 100%. The taste panels were requested to evaluate such qualities which include appearance, taste, colour, flavour, texture.
It was discovered that the dishes made from taste, colour, flavour, texture. It was discovered that the dishes made from these food commodities had flavour, looked colourful, palatable and presentable.

TABLE OF CONTENTS
Title page                                                                 i                 
Certification                                                             ii
Dedication                                                               iii           
Acknowledgment                                                     iv
Abstract                                                                   v          
Table of contents                                                     vi                    
CHAPTER ONE                    

• Introduction                                                     1
• Background  information                                 5
• Statement of the problem                                7
• Aims and objectives                                                 8
• Purpose of the study                                        9
• Significance of the study                                  9
• Scope and limitation of the study                  11

CHAPTER TWO                              

• Literature review                                              13
• History of soyabeans in Nigeria                        18
• The  need of soyabeans in Nigeria diet             20
• The importance of soyabeans in Nigeria diet.   21
• The processing of soyabeans grains for domestic uses.                                                         22

• The need to increase and enrich menu            23

CHAPTER THREE

• Methodology                                                    25
• preparation of soyabeans flour                        26

CHPATER FOUR

• Analysis and interpretation  of data/Treatment of result                                          32

• Sensory  evaluation                                                 32
• Result and discussion                                     33

CHAPTER FIVE

• Summary of finding                                                 40
• Conclusion                                                      41
• Recommendation                                             43

CHAPTER ONE

• INTRODUCTION

Soya beans have come to play a prominent role in our daily diet because of the nutritional value it contributes to various dishes.
Soya beans can be processed into many products such as milk, cheese which comes as an extract from soya milk and can also be used in making soya moin moin, soya beans Amala with soya Egusi/Ugwu soup.
Soya beans belong to the family edible seeds of the leguminous plants and the word is derived from the Latin word (legumes). It has been found that the biological value of its protein is known to be very high and much higher than those of other vegetable protein and from animal origin because it contains practically all the essential amino acids in fairly good amount for body needs.
Cereal proteins which constitute the major protein source for people in many developing countries are generally of a relatively low quality because they lack-adequate amounts of the essential amino acid especially lysine. How ever, they contain relatively low protein, and other sulphur amino acids.
Therefore, consuming a mixture of soya beans protein the nutritional quality of the protein from either source can upgrade the nutrition of the people who now subsist on protein deficient diets especially in Nigeria.
Realizing the importance of adequate consumption of high quality protein food is the maintenance of good health; effort should be made to utilize potentially good and cheap sources of proteins.
It is therefore necessary to investigate how soya beans could be put to use to complement the deficiency in the protein of our staple food like yam, cassava, maize e.t.c further more, with the difficult of obtaining imported food these days, the use of soya beans in enriching meal can break Nigerian menu monopoly and go a long way in saving substantial foreign exchange for Nigeria.
However, protein content is only one of the factors that make soyabeans a potential answer to inadequate nutrition. As with many food, soyabeans should not be considered as a  sole sources of nutrition, but when  combined with other  foods, soyabeans especially as a protein sources can go a  long way in upgrading the nutrition of million of people throughout the world.
Management of the hotel and catering industry can not deny that sales of food and beverages, which accounts for some percentage of income to the hotel has been declining due to exorbitant price which accounts from the meat prepared. Soyabeans products which are equally good nutritionally as those from animal origin  and  cheaper will go along  way  in  reducing  the cost  of the food thereby  increasing the patronage and profit  margin  of hotel  industry.

• To show the quickest method of producing dishes   from soyabeans.
• To promote the acceptability of soybeans supplement in strict vegetarian diet.
• To make Nigeria be aware of the improved recipe made from maize 
• To document and update the new products obtained from soya beans.
• To produce cheap protein to the low income earner.
• To increase sufficient food of protein origin to the masses

1.2   BACKGROUND INFORMATION
According to history, soyabeans was not recognized in Nigeria until recent years when compare with other legumes soya beans has the highest biological value. According to Iweje (2004), Soya beans is said to be native of Oriental countries though small in size, it gives complete protein.
It is found in America, Asia e.t.c, and these countries depend on it for oil making. These countries depend on soya beans not only for oil making but also the hay is used for live stock feed.
When soya beans were introduced in India in 2003, it was a failure until scientists looked into the weather of the area, the soil richness and was then corrected (I.A.D.P 2002).
In Nigeria, two sites were shown in 2000, but due to heavy rain and seed damage from pod sucking bugs the exercise resulted to severe and great loss. The two sites are IITA and Mokwa (IITA 2001). The Institute for Agricultural Research (I.A.R) Ahmadu Bello University (ABU) has to check on the sites.
The introduction of soya beans to Kwara state was on the 12th September, 1984 by a senior officer of the I.A.D.P and soya beans scientists from the university of Ife, institute of Agricultural resources and training (I.AR.T) and the international institute of tropical agricultural (IITA) (IADP 2000).
In conclusion, soya beans have no problem to its production as such that is the more reason why the knowledge of the production of soyabeans comes into existence for the benefit of the society.

1.3   STATEMENT OF THE PROBLEM
Soyabeans is an excellent source of protein both in quantity and quality, it still have some problems.
Soyabeans lack gluten and are low in starch and consequently they have very low binding ability. They are combined with high binding cereal e.g. Corn flour, semovita flour e.t.c. This combination not only produces very good cooking qualities but it also improves the nutritive value of the food.
Another problem of soya beans is flam’s. Flatulent is the generating gases in stomach or intestine after eating soyabeans. Flatus is a problems associated with nearly all species of bean. It is caused by fermentation of low molecular sugar (oligosaccharides) flatulence can be reduce after the soya beans must have been soaked and deloused before using.

1.4 AIMS AND OBJECTIVES
The primary aims of the research work is to enlighten the caterers and individuals on various standards recipes that can be developed using soyabeans flour in a unique manner that will maintain the nutritional value and also improve flavour and taste of it products like soya Amala, Soya  moin moin.

• To shed more light on the different types of products that can be used in soyabeans like animal feed, babies food.
• To evaluate the level of acceptability of products made from soyabeans.
  

1.5   PURPOSE OF THE STUDY
The purpose of the study is aimed at enriching dishes from Nigeria stable foods. To consider the use of our local food commodities in producing variety of dishes which could be obtain from the use of stable foods.
-       To produce attractive dishes which encourage good health and nourishment to the body.
-       To make use of staple foods which are in season and reasonably cheap?

1.6   SIGNIFICANCE OF THE STUDY
Hard times as regards to high cost of foods in the country have opened the eyes of many to see the benefit of soyabeans as a better substitute than most other legumes. The knowledge of processing and uses of soyabeans for different types of menu is very important at this period, when the government is stressing on the point of self-reliance.
When we consider the economic importance of soya beans to the nation as a whole both the nutritive value and the revenue generating aspects, one will find the means of how and ways in which soyabeans can be utilized.
According to Kipps (2003) the most expensive food constitutes are vitamins, Minerals, Protein and fat and soyabeans is very rich in all of these soyabean are relatively cheap. It is therefore very important to find out the various processing of soyabeans.
Soyabeans can be used for various things e.g. soya milk, soya cheese e.t.c.
Consumption of soya beans can also helps to prevent certain disease in people e.g. heart disease.
In conclusion, soya beans can be also be used by individual operators for the manufacture of paints, varnishes soaps, cosmetics, printing inks adhesive and glues (IADP2000).

1.7   SCOPE AND LIMITATION OF THE STUDY
The research work was intended to emphasis on enriching Nigeria menu with the use of soyabeans. The study will also covers methods of processing these soyabeans flour, suggest food recipes that can be made from these flour and suggest the best proportion of combing the flour.
Certain factors that may hinder the expansion of this project work beyond the scope mentioned above are financial constrains, time constrains and also the problem of difficulty in retrieving some essential facts from respondents who may not willing to divulge certain facts concerning the production of soyabeans flour.

Chapter one of these projects will convey to the reader the origin, introduction, needs for the study and the areas of concentration .

1.8                                                      PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied,  chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.

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CHAPTER THREE: The complete chapter three of "enriching nigeria menu with the use of soya beans" is available. Order full work to download. Chapter three of "enriching nigeria menu with the use of soya beans" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of "enriching nigeria menu with the use of soya beans" is available. Order full work to download. Chapter four of "enriching nigeria menu with the use of soya beans" consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of design and construction of a "enriching nigeria menu with the use of soya beans" is available. Order full work to download. Chapter five of "enriching nigeria menu with the use of soya beans" consist of conclusion, recommendation and references.

 

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