ABSTRACT
Local cowpea (sample A) and African Yam bean (Sample B) were used to produce a tempeh-like product using soya bean as a control (Sample C) and Rhizopus as a starter. Proximate and microbial analysis were conducted on the products. They examinations revealed in- crease in protein, moisture and ash contents and also reduction in crude fibre, fat and carbohydrate. Apart from the Rhizopus specie used as a staer culture during fermentation, Lactobacillus species and yeast cells were isolated after the initial soaking and fermentation of the products. Sensory evaluation showed that sample A was similar to sample C in texture and appearance but significantly (p< 0.05) different from sample B. Sample B showed had similar taste with C. The samples were similar
to control (Sample C) in general acceptability.
TABLE OF CONTENTS
Title Page
Certification ii
Dedication Ill
Acknowledgment iv
Table of Contents v
List of Tables vi
List of figures vii
Abstract viii
CHAPTER ONE
1.0 Introduction 1
1.1 Significance and Statements of the problems 2
1.2 Objectives 3
CHAPTER TWO
2.0 Literature Review 4
2.1 Fermented Foods 4
2.2 Future of Fermented Foods 4
2.3 Effects of Fermentation on Nutritional Composition. 7
2.3.1 Changes in Proximates Composition and Soluble
Components. 7
2.3.2 Changes in Composition of Amino Acids and Vitamins. 9
2.3.3 Changes in Unwanted Components 10
2.3.4 Changes in Biological Value 11
2.4.0 Legumes 11
2.4.1 Anti-nutritional Factors in Leguminous Crops 12
2.5.0 Soya bean 16
2.5.1 Chemical composition and Nutritive Value of Soya
bean and Soya bean Products 17
2.6.0 Local Cowpea 18
2.6.1 Chemical composition 19
2.6.2 Food Uses of Cowpea 20
2.7.0 African Yam Bean 21
2.7.1 Processing of African Yam bean Seeds 21
2.7.2 Chemical composition and Nutritive value. 22
CHAPTER THREE
3.0 Materials and Methods 24
3.1 Tempeh Production 24
3.2 Cultivation of mould for Tempeh production 26
3.2.1 Preparation of Solid Cutting Medium Sabauroude
Dextrose Agar 26
3.2.2 Sterilization of Glass-Petridishes 26
3.2.3 Mould Cultivation 26
3.2.4 Identification 27
3.2.5 Viability Test 28
3.2.6 Mould Harvesting 28
3.3.0 Proximate Analysis 29
3.3.1 Moisture Content Determination 29
3.3.2 Ash Content Determination 30
3.3.3 Crude Fibre Determination 30
3.3.4 Fat Determination 31
3.3.5 Crude Protein Determination 32
3.3.6 Carbohydrate Determination 33
3.3 Sensory Evaluation 34
CHAPTER FOUR
4.0 Result and Discussion 35
4.1.0 Proximate Composition 35
4.2.1 Micro - Organisms Isolated during 24 hours
of soaking. 37
4.2.2. Micro - Organisms Isolated after 36 hours
Fermentation of Tempeh - like Products. 38
CHAPTER FIVE
Conclusion and'Recommendation. 41
References 42
Appendices. 51
CHARITY, I (2021). Production of A Tempeh-Like Product. Using Indigenous Leguminous Crops. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-of-a-tempeh-like-product-using-indigenous-leguminous-crops-7-2
IBEH, CHARITY. "Production of A Tempeh-Like Product. Using Indigenous Leguminous Crops" Mouau.afribary.org. Mouau.afribary.org, 18 May. 2021, https://repository.mouau.edu.ng/work/view/production-of-a-tempeh-like-product-using-indigenous-leguminous-crops-7-2. Accessed 23 Nov. 2024.
IBEH, CHARITY. "Production of A Tempeh-Like Product. Using Indigenous Leguminous Crops". Mouau.afribary.org, Mouau.afribary.org, 18 May. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-of-a-tempeh-like-product-using-indigenous-leguminous-crops-7-2 >.
IBEH, CHARITY. "Production of A Tempeh-Like Product. Using Indigenous Leguminous Crops" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-of-a-tempeh-like-product-using-indigenous-leguminous-crops-7-2