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Production of Tiger Nut Milk Using Tiger Nuts

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

  • 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

CHAPTER ONE

1.1 Introduction

In this section, Production of Tiger Nut Milk Using Tiger Nuts 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 Tiger Nut Milk Using Tiger Nuts. 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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