ABSTRACT.
Yoghurt
was prepared from soymilk equivalent made from malted and unmalted soybeans.
Soybeans were processed and mixed with water in ratio of 1:5. One kilogram (1kg)
of soybean produced soymilk equivalent of 5 litres (5L). The soymilk samples
were exposed to ambient temperature (27°C). Titrable acidity, pH, specific
gravity and total solids were monitored on hourly basis for 8 hours. Titrable acidity
increased with an increase in storage period while pH tended towards acidity.
The soymilk from unmalted soybean separated at about 5th hour from milk
production while soymilk from malted soybean curdled at about 7th hour from the
time of milk production. The same parameters were also monitored on daily basis
for 4 days. The malted soya rnilk had lower microbial load than the unmalted
sample. The Soya milk equivalent obtained was fermented to yoghurt at 37°C for
12-16 hours using Lactobacillus bulgaricus and Streptococcus tlierrnopliilus as
starter culture in ratio of 1:1. The yoghurt produced was compared with
conventional yogurt using sensory evaluation. Yogurt from malted and unmalted soybean
compared favourably with reference yoghurt (from cow milk) in terms of colour,
flavour and consistency. Yoghurt from cow milk was more sour (P ~ 0.05) than Soya
milk yoghurt.
TABLE OF CONTENT.
Certification. ii
Dedication. 'iii
Acknowledgement. iv
Table of Contents. v
List of Tables. vii
List of Figures viii
Abstract. ix
1.1.0 Introduction. I
1.2.0 Justification. 3
1.3.0 Statement of the Problem. 3
1.4.0 Objectives. .' 4
2.0.0 Literature Review. 5
2.1.0 Soybean. 5
2.1.1 O.rigin and distribution of Soybean. 5
2.1.2 Chemistry and Nutritional value of Soybean. 6
2.1.3 The role of Soybean in the Diet. 6
2.1.4 Anti-Nutritional Factors in Soybean. 8
2.2.0 Soyrnilk. 9
2.2.1 Origin of Soymilk, 9
2.2.2 Classification of Soymilk. 10
2.2.3 Nutritional value of Soymilk. 10
2.2.4 Processing of Soymilk. 12
2.2.5 Effect of Germination on the Chemical Composition of
soyrnilk. 13
2.2.6 Shelf Life of Soymilk. 14
2.3.0 Soy Yoghurt. 14
2.3.1 Nutritional Quality of Yoghurt. 15
2.3.2 Health Benefits of Yoghurt culture. 16
3.0.0 Materials and Methods. 17
3.1.0 Raw Materials. 17
3.2.0 Proximate Analysis of Soymilk. 17
3.2.1 Determination of Moisture Content. 17
3.2.2 Determination of fat Content. 17
3.2.3 Determination of crude protein Content. 17
3.2.4 Determination of Carbohydrate Content. 17
3.3.0 Shelf Life Studies. 19
3.3.1 Determination of Curdling time. 20
3.3.2 Determination of Microbial load. 22
3.3.3 Identification of Micro-organisms in Unmalted and Malted
Soymilk. 23
3.4.0 Production of Yoghurt from Unmalted and Malted
Soymilk. 23
3.5.0 Sensory Evaluation. 24
4.0.0 Results and Discussion. 25
4.2.0 Effect of Exposure time on curdling of Soymilk
samples. 26
5.0.0 Conclusion/Recommendation. 36
4 References. 37
Appendix.
OHAKWE, N (2021). Production and Quality Characteristics of Yoghurt From Malted and Unmalted Soybeans.. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-characteristics-of-yoghurt-from-malted-and-unmalted-soybeans-7-2
N., OHAKWE. "Production and Quality Characteristics of Yoghurt From Malted and Unmalted Soybeans." Mouau.afribary.org. Mouau.afribary.org, 18 May. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-characteristics-of-yoghurt-from-malted-and-unmalted-soybeans-7-2. Accessed 23 Nov. 2024.
N., OHAKWE. "Production and Quality Characteristics of Yoghurt From Malted and Unmalted Soybeans.". Mouau.afribary.org, Mouau.afribary.org, 18 May. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-characteristics-of-yoghurt-from-malted-and-unmalted-soybeans-7-2 >.
N., OHAKWE. "Production and Quality Characteristics of Yoghurt From Malted and Unmalted Soybeans." Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-characteristics-of-yoghurt-from-malted-and-unmalted-soybeans-7-2