Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine Elaels Guinneensis At Different Temperature of Proofing During Bread Making

Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

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Reference ID: PS-3516-TM

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This research material titled “Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making” 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 “Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making” 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.


Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

  • 1.0 Introduction
  • 1.01 Palm wine
  • 1.02 Composition of palm wine
  • 1.03 Yeast
  • 1.04 Bread
  • 1.41 Aims and objective

CHAPTER TWO

  • Literature Review
  • 2.1 Bread Production
  • 2.2 Functions of the Ingredients In Bread Production
  • 2.3 Type of bread
  • 2.4 The procedures involved in bread production
  • 2.5 Bread quality
  • 2.6 Palm wine (elaeis quinn eensis)
  • 2.7 General characteristics of Saccharomyces cerevisiae
  • 2.8 Characteristics of bakers yeast
  • 2.9 Pure culture isolation and cultivation

CHAPTER THREE

  • Materials and methods
  • 3.1 Equipments
  • 3.2 Raw materials
  • 3.3 Sources of material
  • 34 Preparation of medium
  • 3.5 Isolation of yeast species
  • 3.6 Characterization and test for viability of yeast
  • 3.7 Production of starter culture
  • 3.8 Preparation of yeast paste
  • 3.9 Bread production
  • 3.10 Quality test

CHAPTER FOUR

  • Results and discussion
  • 4.1 Characteristics of yeast on malt extract nutrient medium
  • 4.2 Identification of yeast isolate
  • 4.3 Dough leavening ability
  • 4. 4 The volume, weight, height and specific volume of the samples
  • 4.5 Sensory evaluation

CHAPTER FIVE

  • Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendations

REFERENCES

APPENDIX 1

  • List of Tables and Figures
  • ABSTRACT

    Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. The following proof heights were recorded 3.3cm, 1.9 cm, 23cm, 3.5cm, 3.6cm and 2.5cm respectively for the proofing period, samples D and E compared favourably with the control which has a proof height of 3.3cm.

    The bread height, weight , volume and the specific volume was recorded sensory evaluation was carried on the samples for taste, appearance, texture flavour and overall acceptability. Turkeys test was in the samples. Result of the sensory evaluation showed that samples D ranked favourably with the control in all quality attributes tested at (D < 0.05). The other samples were different from the control in all the sensory attributed tested for A proofing temperature of 300c using the isolate was recommended for bread making in other to achieve the desired bread quality.


    Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

    CHAPTER ONE

    1.1 Introduction

    … As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

    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 …

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