QUALITY ASSESSMENT AND SHELF LIFE OF SOYMILK PRODUCED FROM BLEND OF QUINOA (CHENOPODIUM QUINOA ) AND SOYBEAN (GLYCINE MAX) SEEDS
USER'S INSTRUCTIONS: The project work you are about to view is on "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds". Please, sit back and study the below research material carefully. This project topic ( quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds) have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" project research material is to reduce the stress of moving from one school library to another all in the name of searching for "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.
TITLE PAGE
QUALITY ASSESSMENT AND SHELF LIFE OF SOYMILK PRODUCED FROM BLEND OF QUINOA (CHENOPODIUM QUINOA ) AND SOYBEAN (GLYCINE MAX) SEEDS
BY
---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
DECEMBER,2018
APPROVAL PAGE
This is to certify that the research work, "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" by ---, Reg. No. --/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……………….
……………………………….
---
External Invigilator
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.
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.
PROJECT DESCRIPTION: This work "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" visible for everyone, then the complete material on "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" is to be ordered for. Happy viewing!!!
This work was to investigate the quality and shelf life of soymilk made with quinoa and soya beans seeds. This was carried out by isolating resident bacteria and carrying out their proximate analyses.
Samples used for this analysis were bought from the local market. An analysis was carried out within 8 month.
The bacteria were isolated and identified using standard morphological and biochemical tests. The antibiotic susceptibility of the isolated bacteria was also carried out using standard methods.
Isolated bacteria belonged to genera Staphylococcus, Bacillus, Escherichia and Enterobacter. The number of isolated organisms was higher in all cases in the stored flour sample. The results showed that the percentage of crude protein (37.0 ± 0.12), crude fat (16.4 ± 0.04) and dry matter (91.1 ± 0.06), was highest in the soymilk produced from blend of quinoa. The moisture content of the soy milk produced from blended soya milk was (9.1 0. ± 06), while carbohydrate (35.2%), ash (3.9 ± 0.04) and crude fibre (4.2 ± 0.02) were also higher.
The result of the assessment shows that the two different way of producing soymilk is good for as they contains higher nutritional value.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- SCOPE OF THE STUDY
- LIMITATION OF THE STUDY
- METHODOLOGY
- PROJECT ORGANISATION
CHAPTER TWO
LITERATURE REVIEW
- OVERVIEW OF SOY MILK
- HISTORICAL BACKGROUND OF SOYBEAN MILK
- PREPARATION OF SOY MILK
- PRODUCTION OF SOYMILK
- USES OF SOY MILK
- ECOLOGICAL IMPACT OF SOYBEAN MILK
- PRESERVATION METHODS OF SOYMILK AND MILK PRODUCT
- FERMENTED LEGUME BEVERAGES
- FERMENTED CEREAL BEVERAGES
- SOYBEAN
- QUINOA
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 STUDY AREA
3.2 SAMPLE COLLECTION
3.3 PROCEDURE FOR THE PRODUCTION OF SOYA MILK
3.4 PROCEDURE FOR ADDITION OF CHEMICAL PRESERVATIVES IN SOYMILK
3.5 METHODS ISOLATION OF BACTERIA SERIAL DILUTION
3.6. IDENTIFICATION OF ISOLATES
3.7 BACTERIAL COUNTING
3.8 ANTIBIOTIC SENSITIVITY TESTING
CHAPTER FOUR
- RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The Soybean (Glycine max), which is considered to be a miracle bean by many people, was first grown as a crop in China about 5000 years ago [and has been widely consumed as folk medicines in China, India, Japan and Korea for hundreds of years (Sofu and Ekinci, 2017). Today it is a major source of plant protein (70%) and oil (30%) and has become a globally important crop.
Soy bean seeds are widely used as edible bean. It has numerous uses and the most commonly used food product in the orients are bean curd, various forms of fermented paste bean flour, soybean sprout, numerous health drink and oil. According to their different uses, soybean cultivars are classified as grain- type, which are conventional soybeans for oil and animal feeding, and food type which are those for human consumption in fermented foods (misso, tempeh and natto) and non fermented foods (tofu, soy flour and soy milk). Soybean oil is highly consumed world- wide and soy milk is often used as a milk substitute to people who have lactose intolerance .
The seeds of various varieties of soybeans may be spherical, elongated and flat in nature, but the industrial varieties are particularly yellowish in colour and oval in shape [Achla et al, 2019]. Soybean oil and protein content together account for about 60% of dry soybeans by weight with protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90%cotyledons and 2% hypocotyls axis or germs [Achla et al, 2019]. Most soy protein is relatively heat- stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soybean is capable of producing the greatest amount of protein for man. This unique plant is generally regarded as an excellent food crop for the protein deficient countries of the world.
Whilst Quinoa (Chenopodium quinoa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Presently, both quinoa and soy beans seeds are majorly planted in northern part of Nigeria.
However, Soy milk is a water extract from whole soy beans. It is an emulsion containing water soluble proteins, carbohydrate and oil droplets. Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans (Hua, 2017).
Soymilk is an aqueous, white, creamy extract produced from soybeans which is similar to cow milk in appearance and consistency. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. It is because of this nutritious value and comparative low cost, that soymilk plays an important role in the dietary pattern of people in most developing countries. The nutrients content in eight ounces of plain soymilk are 140gm calories, 10gm protein, 4gm fat, 14gm carbohydrate, 120mg sodium, 1.8mg iron, 0.1mg riboflavin and 80mg calcium. It has about the same amount of protein as cow's milk, though the amino acid profile differs.
It is made by soaking soybeans in water before grinding and straining. Creamy white soy milk resembles cow's milk but differs from its dairy counterpart in a number of ways (Williams and Akiko, 2010). Not only is it higher in protein and iron content, it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow's milk or are unable to digest lactose, the natural sugar found in cow's milk, find soy milk easy to digest since it is lactose-free. Yoghurt is a semi-solid fermented milk product consumed in most part of the world and the changes in the physical, chemical and microbiological structure of yoghurt determine the storage and shelf life of the product (Sofu and Ekinci, 2017). Preservatives are added to improve yoghurt shelf life. These are generally additives, which prolong the life span of foods and drinks by preventing microbial attack. Technically, preservatives are chemicals used to poison micro-organisms and prevent the food onto fermentation and spoilage without causing any harmful effect to the person who consumed the food. The uses of chemical preservatives enhance food quality, reduce waste and enhance consumer acceptability.
This work was to investigate the quality and shelf life of soymilk produced from quinoa and soya beans seeds.
1.2 PROBLEM STATEMENT
Soy milk is a plant based drink prepared by soaking dried soybeans and grinding them in water. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. Nowadays, people prepare soymilk in different way, some use quinoa seed whilst majority use soybean seeds The greatest problem with soy milk is its very short shelf life due to microbial activity and difficulty in determining the different in quality between the one made from quinoa seed and soybean seeds. This study was made to provide a clear solution to the mentioned problems.
1.3 AIM AND OBJECTIVES OF THE STUDY
The main aim of this work is to carry out an assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa) and soybean (glycine max) seeds. The objectives are:
- To determine the shelf life of soymilk
- To determine the difference between soya milk made from quinoa (chenopodium quinoa) and soybean (glycine max) seeds
- To study the preservatives method of soy milk
1.4 SIGNIFICANCE OF THE STUDY
This study will throw light on how soy milk is made and will also help the reader to determine the nutritional value of soy milk. With this study, readers shall become conversant with the quality and shelf life of soya milk made from quinoa ( chenopodium quinoa ) and soybean ( glycine max ) seeds.
1.5 SCOPE OF THE STUDY
In this study, the quality assessment and shelf life of soymilk produced from blend of quinoa ( chenopodium quinoa ) and soybean ( glycine max ) seeds was determined by carrying out their microbial and proximate analysis. It was through their microbial and nutritional values of the two seed that the quality and shelf life was determined.
1.6 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.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" is also available. Order full work to download. Chapter two of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" consists of the literature review. In this chapter all the related work on "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" was reviewed.
CHAPTER THREE: The complete chapter three of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" is available. Order full work to download. Chapter three of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" 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 "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" is available. Order full work to download. Chapter four of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" 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 "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" is available. Order full work to download. Chapter five of "quality assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa ) and soybean (glycine max) seeds" consist of conclusion, recommendation and references.
To "DOWNLOAD" the complete material on this particular topic above click "HERE"
Do you want our Bank Accounts? please click HERE
To view other related topics click HERE
To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE
Do you want us to research your new topic? if yes, click "HERE"
Do you have any question concerning our post/services? click HERE for answers to your questions
For more information contact us through any of the following means:
Mobile No 
:+2348146561114 or +2347015391124 [Mr. Innocent]
Email address 
:engr4project@gmail.com
Watsapp No 
:+2348146561114
Visit the link below to see our recent works, and SUBSCRIBE to receive notification for our electronics teachings and practicals.
https://www.youtube.com/channel/UChY9Z1-egigJbYjYnapd0nw
COUNTRIES THAT FOUND OUR SERVICES USEFUL
Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124
Watsapp No :+2348146561114
Email Address :engr4project@gmail.com
FOLLOW / VISIT US VIA:
