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Analysis of Physical and Chemical Properties of Soya Bean

Analysis of Physical and Chemical Properties of Soya Bean

Project / Seminar Material
Reference ID: PS-3531-TM

DEDICATION

This research material titled “Analysis of Physical and Chemical Properties of Soya Bean” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Analysis of Physical and Chemical Properties of Soya Bean” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION


    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    Analysis of Physical and Chemical Properties of Soya Bean

    CHAPTER ONE

    1.0 Introduction

    1.1 Background of the Study

    Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and sensory qualities with greater cost-benefits (Sbardelotto & Leandro, 2008).

    Soybean (Glycine max (L.) Merrill) is a particularly good source of protein (35–42%) and fat (16–27%). This makes the soybean one of the most valuable and most commonly cultivated crops (Kumar et al., 2006). The soybean shares the flaw of many plants from theFabaceae family, namely it is prone to mechanical damage occurring during threshing, cleaning, drying, transportation, storage and processing. Knowledge of the physical properties of soybean seeds is therefore particularly important for the optimization of harvesting, drying storing and processes (Rybinski et al., 2009). Unlike cereal grains, soybean seeds have two cotyledons between which a gap may be formed if the water content is low. This leads to an increased susceptibility of the seeds to damage like, for example, breaking in half (Shahbazi et al., 201).

    According to their different uses, soybean cultivars are classified as grain-type, which are conventional soybeans for oil and animal feeding, and food-type, which are those for human consumption in fermented foods and non-fermented foods (tofu, soy flour and soy milk) (Liu, 1999). Therefore, soybean cultivars for human consumption should present special chemical and physical characteristics.

    In view of the above this project intends to carryout an analysis of physical and chemical properties of soya bean.


    1.2 Aim and Objectives of the Study

    The aim of the study is to analyze the physical and chemical properties of soybean. In achieving this aim, the following specific objectives were laid out as follows:

    1. To analyze of the physical properties of soya bean
    2. To determine the chemical properties of soya bean
    3. To evaluate the physical and chemical properties of soybean cultivars for food processing

    1.3 Justification of the Study

    Soybean is an important source of high-quality protein. Soybean cultivars with high protein content allow the production of foods with superior nutritional value and yield, such as soy milk and tofu. To make superior nutritional value and yield products particularly rely on the indepth knowledge of the physical and chemical properties.

    Therefore, this work will reveal the physical and chemical properties of soybean which will aid anyone with the knowledge of soybean and its physical and chemical properties.

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

    Summary Headlines for Analysis of Physical and Chemical Properties of Soya Bean



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