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THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

SCIENCE LABORATORY TECHNOLOGY RESEARCH PROJECT TOPICS AND MATERIALS

ABSTRACT
This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of soy milk was studied. Soy milk was extracted from whole and dehulled seed, pasteurized and fermented. All soy milk samples were analyzed for proximate composition (moisture%, ash %, total solids, fat) and the organoleptic tests (color, thickness, appearance, body, texture, taste, smell, flavor and overall acceptability) of the soy milk samples were evaluated to determine the shelf-stability of the products during refrigeration and room temperature storage. The moisture, protein, fibre, fat, ash, carbohydrate and total solids of soy milk from whole and dehulled seed differed significantly (p<0.05). There was marked variation in the % fat content of the products. The results of the sensory evaluation revealed that flavor with respect to taste and smell had significant influence (p<0.05) on overall acceptability of soy milk product. The sensory properties of yam bean yoghurt samples were compared with soybean yoghurt. The sensory properties showed that sample stored at refrigeration temperature maintained good quality up to 16 days storage while samples stored at room temperature were of poor quality by the 4th day. The implication of these results is discussed. So, the soy milk manufacturers need to improve on the sensory properties in particular flavor and taste for better consumer acceptability. Also, they may improve on packaging by labeling to specifications that precisely represent the content and type.

TABLE OF CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table of Content
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
Literature Review
2.1 Milk from Soybeans
2.2 Nutritional Value of Soybeans
2.3 Essential Amino Acid Content of Soybeans
CHAPTER THREE
3.1 Materials and method
CHAPTER FOUR
Result and Discussion
CHAPTER FIVE
Conclusion and Recommendation
Conclusion
Recommendation
REFERENCES

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