Download complete project topics and materials on Enriching Nigeria Menu With The Use Of Soya Beans from chapter one to five with abstract and references
ABSTRACT
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The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes.
Attempts were made to review relevant literatures to provide information in all areas covered by this work. Different measures that were used are 50/50, 100%. The taste panels were requested to evaluate such qualities which include appearance, taste, colour, flavour, texture.
It was discovered that the dishes made from taste, colour, flavour, texture. It was discovered that the dishes made from these food commodities had flavour, looked colourful, palatable and presentable.
TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgment
Abstract
Table of contents
CHAPTER ONE
Introduction
Background information
Statement of the problem
Aims and objectives 8
Purpose of the study
Significance of the study
Scope and limitation of the study
CHAPTER TWO
Literature review
History of soyabeans in Nigeria
The need of soyabeans in Nigeria diet
The importance of soyabeans in Nigeria diet.
The processing of soya beans grains for domestic uses.
The need to increase and enrich menu
CHAPTER THREE
Methodology
preparation of soyabeans flour
CHPATER FOUR
Analysis and interpretation of data/
Treatment of result
Sensory evaluation
Result and discussion
CHAPTER FIVE
Summary of finding
Conclusion 41
Recommendation
CHAPTER ONE
INTRODUCTION
Soya beans have come to play a prominent role in our daily diet because of the nutritional value it contributes to various dishes.
Soya beans can be processed into many products such as milk, cheese which comes as an extract from soya milk and can also be used in making soya moin moin, soya beans Amala with soya Egusi/Ugwu soup.
Soya beans belong to the family edible seeds of the leguminous plants and the word is derived from the Latin word (legumes). It has been found that the biological value of its protein is known to be very high and much higher than those of other vegetable protein and from animal origin because it contains practically all the essential amino acids in fairly good amount for body needs.
Cereal proteins which constitute the major protein source for people in many developing countries are generally of a relatively low quality because they lack-adequate amounts of the essential amino acid especially lysine. How ever, they contain relatively low protein, and other sulphur amino acids.
Therefore, consuming a mixture of soya beans protein the nutritional quality of the protein from either source can upgrade the nutrition of the people who now subsist on protein deficient diets especially in Nigeria.
Realizing the importance of adequate consumption of high quality protein food is the maintenance of good health; effort should be made to utilize potentially good and cheap sources of proteins.
It is therefore necessary to investigate how soya beans could be put to use to complement the deficiency in the protein of our staple food like yam, cassava, maize e.t.c further more, with the difficult of obtaining imported food these days, the use of soya beans in enriching meal can break Nigerian menu monopoly and go a long way in saving substantial foreign exchange for Nigeria.
However, protein content is only one of the factors that make soyabeans a potential answer to inadequate nutrition. As with many food, soyabeans should not be considered as a sole sources of nutrition, but when combined with other foods, soyabeans especially as a protein sources can go a long way in upgrading the nutrition of million of people throughout the world.
Management of the hotel and catering industry can not deny that sales of food and beverages, which accounts for some percentage of income to the hotel has been declining due to exorbitant price which accounts from the meat prepared. Soyabeans products which are equally good nutritionally as those from animal origin and cheaper will go along way in reducing the cost of the food thereby increasing the patronage and profit margin of hotel industry.
To show the quickest method of producing dishes from soyabeans.
To promote the acceptability of soybeans supplement in strict vegetarian diet.
To make Nigeria be aware of the improved recipe made from maize
To document and update the new products obtained from soya beans.
To produce cheap protein to the low income earner.
To increase sufficient food of protein origin to the masses
1.2 BACKGROUND INFORMATION
According to history, soyabeans was not recognized in Nigeria until recent years when compare with other legumes soya beans has the highest biological value. According to Iweje (2004), Soya beans is said to be native of Oriental countries though small in size, it gives complete protein.
It is found in America, Asia e.t.c, and these countries depend on it for oil making. These countries depend on soya beans not only for oil making but also the hay is used for live stock feed.
When soya beans were introduced in India in 2003, it was a failure until scientists looked into the weather of the area, the soil richness and was then corrected (I.A.D.P 2002).
In Nigeria, two sites were shown in 2000, but due to heavy rain and seed damage from pod sucking bugs the exercise resulted to severe and great loss. The two sites are IITA and Mokwa (IITA 2001). The Institute for Agricultural Research (I.A.R) Ahmadu Bello University (ABU) has to check on the sites.
The introduction of soya beans to Kwara state was on the 12th September, 1984 by a senior officer of the I.A.D.P and soya beans scientists from the university of Ife, institute of Agricultural resources and training (I.AR.T) and the international institute of tropical agricultural (IITA) (IADP 2000).
In conclusion, soya beans have no problem to its production as such that is the more reason why the knowledge of the production of soyabeans comes into existence for the benefit of the society.
1.3 STATEMENT OF THE PROBLEM
Soyabeans is an excellent source of protein both in quantity and quality, it still have some problems.
Soyabeans lack gluten and are low in starch and consequently they have very low binding ability. They are combined with high binding cereal e.g. Corn flour, semovita flour e.t.c. This combination not only produces very good cooking qualities but it also improves the nutritive value of the food.
Another problem of soya beans is flam’s. Flatulent is the generating gases in stomach or intestine after eating soyabeans. Flatus is a problems associated with nearly all species of bean. It is caused by fermentation of low molecular sugar (oligosaccharides) flatulence can be reduce after the soya beans must have been soaked and deloused before using.
AIMS AND OBJECTIVES
The primary aims of the research work is to enlighten the caterers and individuals on various standards recipes that can be developed using soyabeans flour in a unique manner that will maintain the nutritional value and also improve flavour and taste of it products like soya Amala, Soya moin moin.
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