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Production of ‘Ogiri' From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri' (Commercial ‘Ogiri')
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Production of ‘Ogiri' From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri' (Commercial ‘Ogiri')

This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on the topic stated above.

ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Production of ‘Ogiri’ From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri’ (Commercial ‘Ogiri’) provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • Introduction

CHAPTER TWO

  • Literature Survey
  • Origin and Brief Agromic History of Castor Bean Seed
  • 2.1 Industrial Utilization of Castor Oil Bean Seed
  • 2.2 Chemical Compositions In Castor Bean Seeds.
  • 2.3 Importance of Microorganisms In Castor Bean Seeds
  • 2.4 Origin of Soyaben
  • 2.5 Introduction of Soyaben In Nigeria.
  • 2.6 Storage / Prosessing F Soyaben Into Various Traditional Products.
  • 2.7 Values of Soyabean Product
  • 2.8 Typical Isoflavones Content of Soyafood (Per 100G).
  • 2.9 Nutritional Information of Soyamilk (Per 100G)
  • 2.10 Amind Acid In Soyaprotien
  • 2.11 Undesirable Compositions of
  • 2.12 Fermentation Traditional
  • 2.13 Fermentation
  • 2.14 Factors Affecting Fermentation
  • 2.15 Fermente Vegetable Protein

CHAPTER THREE

  • Materials and Methods
  • 3.1 Source of Raw Materials
  • 3.2 Samplx Preparation Methods
  • 3.3 Media Used
  • 3.4 Culitue of Samples
  • 3.5 Biochemical Tests
  • 3.6 Sugar Fermentation Tests
  • 3.7 Characteristice of Isolates
  • 3.8 Sensory Evaluation of the Samples
  • 3.9 Proximate Analysis of the Proced Soyaogiri and Castor Bean Jeed Ogiri.
  • 3.10 Protein Content Determination
  • 3.11 Fat Content Determination
  • 3.12 Total Ash Determination
  • 3.13 Crude Fibre Determination
  • 3.14 Moisture Content Determination

Chapter Fou

  • 4.1 Identification of Bacteria Isolate From Analysed Castor Bean Seed Ogiri
  • 4.2 Table For General Acceptability of the Three Main Samples
  • 4.3 Table In.
  • 4.4 Discussion

CHAPTER FIVE

  • Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES


ABSTRACT

Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated with caster bean seed “ogiri” (COSO) the rd part, the control was left without inoculation.

Each of the three portions was subdivided into two to produce salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 ” man untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”and “ogiri” with 7.5 point followed by the SCOUS with 7 points.

There was no significant difference at 1% and 5% level for the sensory evaluation carried out.


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 terms.…

CHAPTER TWO

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 conceputal review, theoretical framework, the review of related literature …

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