ABSTRACT

Research efforts in the developing countries have been geared towards the towards the improvement of protein quality foods using blends of legume and cereal which is considered a nutritionally balanced product. Therefore, this present study is aimed at finding local substitute for milk based product with high protein content of a well balancing amino acid composition and high digestibility; determining the proximate composition and microbial analysis with a view of knowing the consumer acceptability of the product. Yoghurt samples were produced from blends of soymilk using Streptococcusthermophilus and Lactobacillusbulgaricus as starter cultures (probiotics). Yoghurt samples produced were coded A, B and C representing yoghurt containing 2g of sugar, yoghurt containing 2g of pineapple and yoghurt only as control respectively. Yoghurt samples were subjected to chemical and microbiological assessment. The results of chemical analysis after final fermentation revealed protein contents of A, B and C as 4.10, 4.20 and 4.30% respectively for the samples. Fat contents varied between 2.25, 2.18 and 2.07%, ash content 1.52, 1.01 and 1.04 were obtained for the samples respectively. The carbohydrate contents of the samples ranged from 3.51 to 7.93 after incubation, while all the samples showed fairly acidic levels. Water contents of between 88.0 to 89.08% were obtained. The microbiological examination revealed a tolerable level for all the samples.

TABLE OF CONTENT

Certification i

Dedication ii

Acknowledgement iii

Table of content iv

List of table v

List of figure vii

Abstract viii

CHAPTER ONE 1

INTRODUCTION 1

1.1 Background of study 1

1.2 Problem statement 3

1.3 General objective 3

CHAPTER TWO 4

LITERATURE REVIEW 4

2.1The nature of soy milk 4

2.2 Production processes 5

2.3 Constituents of soymilk 6

2.3.1 Protesaeinhibitor 6

2.3.2 Ligmans 6

2.3.3 Phytosterols 7

2.3.4 Coumestans 7

2.3.5 Saponins 7

2.4. Problems associated with soymilk production and consumption. 8

2.5Spoilage of soy milk 8

2.6 Lactic Acid Bacteria 9

2.7 Conditions that favors the Growth of Lactic Acid Bacteria (LAB) 11

2.8 Classification and uses of lactic acid bacteria 13

2. 8.1 Uses of lactic acid bacteria 13

2.9 Yoghurt and its components 14

2.9.1 Yoghurt starter cultures 15

2.9.2 Other component of yoghurts 16

2.10 Nutritional quality of yoghurt 16

2.11 Uses of yoghurt 17

CHAPTER THREE 18

MATERIALS AND METHODS 18

3.1 Collection of samples 18

3.1.1 Sterilization of materials 18

3.1.2 Preparation of soy milk 19

3.1.3 Preparation of yoghurt from soymilk 19

3.2 Methodology for total viable count 19

3.3 Proximate analysis 27

3.3.1 Moisture content determination 27

3.3.2 Ash content determination 28

3.3.3  Crude protein determination 28

3.3.4 Fat determination 30

3.3.4 Carbohydrate determination 31

3.3.5 Determination of total titratable acidity 31

3.3.6 Determination of pH 31

CHAPTER FOUR 32

4.0 Results 32

CHAPTER FIVE 38

DISCUSSION, CONCLUSION AND RECOMMENDATION 38

5.0 Discussion 38

5.1    Conclusion 39

5.2    Recommendation 40

Reference