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Sparklyn 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 research material, providing a comprehensive overview of the study. It includes the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References, making it accessible and informative for students, researchers, and other readers interested in the topic of this study. Acknowledgement is also included, expressing gratitude to the individuals, institutions, and resources that contributed to the successful completion of the research, with materials and information sourced from the online platform sparklyn.com.ng, which provided valuable academic support.

TABLE OF CONTENTS

PRELIMINARY PAGES

  • Title page
  • Approval page
  • Dedication
  • Acknowledgement
  • Table of Contents
  • Abstract

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

In this section, Production of ‘Ogiri' from Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri' (Commercial ‘Ogiri') is discussed, with relevant and recent citations. 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 presents current knowledge, as well as theoretical and methodological contributions, related to Production of ‘Ogiri' from Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri' (Commercial ‘Ogiri'). It documents the state of the art on the subject under study and provides a comprehensive survey of existing literature. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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