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Production of Tiger Nut Milk Using Tiger Nuts

Production of Tiger Nut Milk Using Tiger Nuts

Project / Seminar Material
Reference ID: PS-3548-TM

DEDICATION

This research material titled “Production of Tiger Nut Milk Using Tiger Nuts” 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 “Production of Tiger Nut Milk Using Tiger Nuts” 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

  • 1.1 History of Soybeans
  • 1.2 Uses of Soybeans
  • 1.3 Composition of Soybeans
  • 1.4 Nutritional Quality of Soybeans
  • 1.5 Antinutritional Factors
  • 1.6 Trypsin Inhibitor
  • 1.7 Haemagluttins
  • 1.8 Soybeans Saponings
  • 1.9 Protein Quality of Soubeans
  • 1.10 Aims and Objectives

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Milk From Soybeans
  • 2.2 Nutritional Value of Soybeans
  • 2.3 Essential Amino Acid Content of Soybeans
  • 2.4 Undesirable Components of Soybeans
  • 2.4.1 Trypsin Inhibitor
  • 2.4.2 Clrease
  • 2.4.3 Haemagluttuis
  • 2.4.4 Gioterogens
  • 2.4.5 Phytic Acid
  • 2.4.6 Bitter and Beeany Flavour
  • 2.4.7 Flatus
  • 2.4.8 Soymilk Flavour
  • 2.4.9 Soymilk and Lipoxidase Activity
  • 2.6.1 Nutritional Aspect of Soymilk
  • 2.6.2 Proteins
  • 2.6.3 Vitamins and Minerals
  • 2.6.4 Fats

CHAPTER THREE

  • 3.1 Materials
  • 3.2 Methods I Hot Extraction Method
  • 3.3 Method Ii Cold Extraction Method
  • 3.4 Method Iii Soaking Before Hot Extraction Method
  • 3.5 Method of Analysis

CHAPTER FOUR

  • 4.0 Result and Discussion
  • 4.1 Effect of Soaking Time On The Organoptic Qualities of Soymilk
  • 4.2 Effect of Soaking Time On The Protein Recovery and Total Solids
  • 4.3 Effect of Blanching Time On The Organoleptic Qualities of Soymilk
  • 4.4 Effect of Blanching Time On Protein Recovery and Total Solids

CHAPTER FIVE

  • 5.0 Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES


Production of Tiger Nut Milk Using Tiger Nuts

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 …

Summary Headlines for Production of Tiger Nut Milk Using Tiger Nuts



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