Download complete project materials on Method And Evaluation Of Sensory Parameters Of The Soybean Cheese
CHAPTER ONE
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1.0 INTRODUCTION
Awara (Tofu) is popularly consumed in Nigeria because of the various nutritional and medical attributes associated with soybeans product such as reduction of cardiovascular disease, osteoporosis, and cancer risks (FDA- 1999). It is also known as soybean curd, Awara in Northern parts of Nigeria. Locally, it is processed by first preparing soymilk and precipitating the milk with a coagulant.
Different cheap locally sourced coagulants ahv3e been used in processing Awara which includes the enzyme (calotiopis procera) leave water extract or acid based (lime juice, lemon juice) and fermented maize water liquid (akamie) (Omueti and Jaiyeola, 2006).
Others include CaCL, MgSO4 and aluminum sulphate (Descheemaker and Debruyne, 2001). In addition, vinegar, tamarind pulp, Moringa oleifera seed extract and citric acid (blalemu) are also used as coagulants. Awara is low in calories, rich in essential amino acids, contains beneficial amounts of iron and has no saturated fat or cholesterol (HW et al, 1997). For most Nigerians, Awara is receiving attention because it is high in protein and its usage as a suitable for meat at source of protein.
Bean curd has been prepared and consumed in China for thousands of years and it is a starting material for a variety of related products, including fermented, salted, smoked, dried and fried derivatives. The fact that people in the society are now cautions of what they consumed, their interest in Awara consumption is due to its nutritional and health benefits to man and animal.
Statement of the Problem
Lack of industrial manufacture of cheese and nutritional benefits have not been fully derived however, ‘Awara’ the plant cheese from cowpea species soybeans is mostly common and popular in the North but it’s shelf life is too short.
1.2 Justification of the Studies
The cheese ‘Awara’ is used as a form of preserving essential nutrients the soyabeans which is an excellent source or proteins, fats, minerals and vitamins.
1.3 Scope of the Study
It has to do with the area coverage, the scope of this research work covered Tudun Wada Kaduna, Kaduna South Local Government Kaduna.
1.4 Limitation of the Study
The limitation encountered during the course of carrying out this study cannot be over emphasized. One of the problems was the problem faced by the respondents, some were not serious in answering the question while some did not give meaningful contribution, money or financial disability which is needed from beginning to the end of this research work.
Strike action implied upon by (ASUP) academic union of polytechnic.
1.5 Aims and Objectives
The aim of the project work is;
To produce cheese from soybeans by using lemon, juice, Tamarind and akamu sour water.
The objectives of this project work are;
1. To examine the method used in the production of cheese.
2. To evaluate the sensory parameters of the soybean cheese
3. To carry out statistical analysis on the data obtained in order to determine the most preferred product.
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