This is a complete project material on Production sensory evaluation and instrumental Analysis of fish sausage
ABSTRACT
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The research was based on the production of fish sausage using cat fish and assessing its acceptability. Some instrumental analysis were carried out in which Sample A had a pH value of 6.89 while Sample B had the pH of 6.73. Sample A has (97.5) ash content and Sample B has (99.25). Sample A has the Density of (0.49g/cm) and Sample B (2.7g/cm). The total solid of Sample A is (66.21) and Sample B has (46.52). Moisture content of Sample A was (38.96) and sample B is (30.06).
The specific gravity of Sample A is (0.159g) and sample B is (0.25g). The result from the panelist on sensory evaluation showed that Sample A was more acceptable than Sample B with overall acceptability of 8.1 were as sample B was 7.5. Sample A had a ash, Density, totalsolid, moisture content, specific gravity, pH total of 122.459 and whole for Sample B was 185.51.
CHAPTER ONE
INTRODUCTION
1.1 HISTORY BACK GROUND
Soya milk is a milk drink produced by process of soaking dried soybeans and grinding them with wet milling in Water. A traditional staple of East Asian cuisine, soymilk is a staple emulsion of oil, water and protein. Soy milk can be produced at home using a soymilk machine.(USDA 2008)
Soya milk is originated in China, during the early Han dynasty.(202 BCE to 9CE).After the rotary millstone was introduced and became widely used in China until the 1800s when it was discovered that extended heating made it total better and easier to digest.(SAN, 2008).
Soya milk sometime referred to as soy milk or soy drink is a liquid made from grinding and boiling soya beans with water. This milky beverage has a similar nutritional content to cows milk .It has a creamy texture, high nutritional value. This milk can be made from either whole soya beans or soy flours from that of cows milk and from processes involved by manufacturer [USDA, 2008].
Soy milk is an excellent source of high quality protein and B- vitamin, its not a rich source of calcium, this is why most commercial soy milk product or fortified with calcium . [SAN, 2008]
It does not contain lactose which is the milk sugar found in dairy milk. The total level of sugar in soy milk is equivalent or often even lower than the total level of sugars in similar, it can also help maintain strong and healthy bones they are also source of high quality protein equivalent to meat dairy and egg protein soymilk contains tittle digestable calcium, because calcium is bonds to the beans pulp, which is indigestible by humans being, soy products contain sucrose as the basis disaccharide which breaks down into glucose and fructose[USDA, 2003]
The production of soymilk will help in solving problems which include
1 The production of soy milk reduces unemployment.
2 It provide another variety of soy milk in flavoured form.
3 It encourages farmers to produce more soya beans because its readily accepted in the society.
4 It enhances import trade of soya beans from different countries.
5 It also encourage the farmers to produce flavours used in making the milk.
It is related to human living in body deficiency because it helps in building the body.
The production of soymilk flavoured with ginger and cloves will be recommended to children as from 9 month to at least 5 years because it will help in building them up.
It can also be recommended for caring of cancer such as brain cancer, breast cancer, blood cancer, postrate cancer.
1.2 AIMS AND OBJECTIVES
The aims and objective of this work are to
Produce soy milk.
Enhance the soy milk drink with cloves and ginger as flavouring agent.
To carry out sensory evaluation of the flavoured soymilk drink.
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