PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
Title Page
Approval Page
Dedication
Acknolodgement
Abstract
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE SURVEY
2.0.1 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
3.0 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 FOUR
4.1 MENTIFICATION 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
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References