ABSTRACT

Studies on functional properties and microbial analysis of maize, soybean and groundnut were carried out together with that of the blend. The functional properties carried out include: Bulk density, swelling index, oil absorption capacity, water absorption capacity, wettability, whippability, foam stability and gelation. The results showed that the blend produced is good in texture, volume rise, and rate of retention of foam and can gel properly. For the microbial analysis carried out, total cell count was taken and the organism present identified. At the end of the analysis, the result showed that the only organism identify was (Rhilopus Spp).

TABLE OF CONTENT

Title page

Certification -

Dedication

Acknowledgement -

Table of Content

List of Table -

Abstract

CHAPTER ONE

1.0 Introduction -

CHAPTER TWO

2.0 Literature Review - - - 4

2.1 Maize Origin and Spread - 5

2.1.1 Chemical Composition of Maize - 6

2.1.2 Carbohydrate - - - 7

2.1.3 Protein - - - - 8

2.1.4 Fats and Oil - - - - - - 8

2.1.5 Minerals - 9

2.1.6 Vitamins - - - - 9

2.17 Pigments - - - 10

2.2. Groundnut Origin and Spread - 10

2.2.1 Chemical Composition of groundnut 10

2.2.2. Carbohydrate -

2.2.3 Fibre - - - -

2.2.4 Protein –

2.2.5 Vitamins and Minerals 12

2.2.6 Fats and Oil - -

2.2.7 Antinutritional Factors of groundnut - 13

2.3 Soyabean Origin and Spread - - - 15

2.3.1 Chemical Composition of Soyabean - 17

2.3.2 Carbohydrate - 17

2.3.3 Protein 18

2.3.4 Fats and Oil - - 18

2.3.5 Antinutritional Factors of Soyabean - - - 19

2.3.6 Functional Properties of Soyabean 20

2.4 Microbial Analysis of Groundnut, Maize and Soyabean - 21

2.4.1 Lipid Deterioration - - 23

2.4.2 Other changes resulting from lipid oxidation - - 27

2.4.3 Microbial spoilage - - 28

2.4.4. Caking -

CHAPTER THREE

3.0 Materials and Methods - - 36

3.1 Materials 36

3.4.7 Foam stability - - - - 49

3.4.8 Whippability - - 50

3.5 Microbial Determination - - - - 50

CHAPTER FOUR

4.0 Results and Discussion - - - - 52

CHAPTER FIVE

5.0 Conclusion and Recommendation 57

References - - 58

Appendix I - - 65

Appendix II