Quality Assessment And Shelf Life Of Soymilk Produced From Blend Of Quinoa (Chenopodium Quinoa ) And Soybean (Glycine Max) Seeds

Description

ABSTRACT

This work was to investigate the quality and shelf life of soymilk made with quinoa and soya beans seeds. This was carried out by isolating resident bacteria and carrying out their proximate analyses.

Samples used for this analysis were bought from the local market. An analysis was carried out within 8 month.

The bacteria were isolated and identified using standard morphological and biochemical tests. The antibiotic susceptibility of the isolated bacteria was also carried out using standard methods.

Isolated bacteria belonged to genera Staphylococcus, Bacillus, Escherichia and Enterobacter. The number of isolated organisms was higher in all cases in the stored flour sample. The results showed that the percentage of crude protein (37.0 ± 0.12), crude fat (16.4 ± 0.04) and dry matter (91.1 ± 0.06), was highest in the soymilk produced from blend of quinoa. The moisture content of the soy milk produced from blended soya milk was (9.1 0. ± 06), while carbohydrate (35.2%), ash (3.9 ± 0.04) and crude fibre (4.2 ± 0.02) were also higher.

The result of the assessment shows that the two different way of producing soymilk is good for as they contains higher nutritional value.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

INTRODUCTION

1.1      BACKGROUND OF THE STUDY

• PROBLEM STATEMENT
• AIM AND OBJECTIVE OF THE STUDY
• SIGNIFICANCE OF THE STUDY
• SCOPE OF THE STUDY
• LIMITATION OF THE STUDY
• METHODOLOGY
• PROJECT ORGANISATION

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF SOY MILK
• HISTORICAL BACKGROUND OF SOYBEAN MILK
• PREPARATION OF SOY MILK
• PRODUCTION OF SOYMILK
• USES OF SOY MILK
• ECOLOGICAL IMPACT OF SOYBEAN MILK
• PRESERVATION METHODS OF SOYMILK AND MILK PRODUCT
• FERMENTED LEGUME BEVERAGES
• FERMENTED CEREAL BEVERAGES
• SOYBEAN
• QUINOA

CHAPTER THREE

3.0      MATERIALS AND METHOD

3.1      STUDY AREA

3.2      SAMPLE COLLECTION

3.3      PROCEDURE FOR THE PRODUCTION OF SOYA MILK

3.4      PROCEDURE FOR ADDITION OF CHEMICAL PRESERVATIVES IN SOYMILK

3.5    METHODS ISOLATION OF BACTERIA SERIAL DILUTION

3.6.     IDENTIFICATION OF ISOLATES

3.7    BACTERIAL COUNTING

3.8    ANTIBIOTIC SENSITIVITY TESTING

CHAPTER FOUR

• RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION

REFERENCES

CHAPTER ONE

1.0                                                      INTRODUCTION

1.1                                      BACKGROUND OF THE STUDY

The Soybean (Glycine max), which is considered to be a miracle bean by many people, was first grown as a crop in China about 5000 years ago [and has been widely consumed as folk medicines in China, India, Japan and Korea for hundreds of years (Sofu and Ekinci, 2017). Today it is a major source of plant protein (70%) and oil (30%) and has become a globally important crop.

Soy bean seeds are widely used as edible bean. It has numerous uses and the most commonly used food product in the orients are bean curd, various forms of fermented paste bean flour, soybean sprout, numerous health drink and oil. According to their different uses, soybean cultivars are classified as grain- type, which are conventional soybeans for oil and animal feeding, and food type which are those for human consumption in fermented foods (misso, tempeh and natto) and non fermented foods (tofu, soy flour and  soy milk). Soybean oil is highly consumed world- wide and soy milk is often used as a milk substitute to people who have lactose intolerance .

The seeds of various varieties of soybeans may be spherical, elongated and flat in nature, but the industrial varieties are particularly yellowish in colour and oval in shape [Achla et al, 2019]. Soybean oil and protein content together  account for about 60% of dry soybeans by weight with protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90%cotyledons and 2% hypocotyls axis or germs [Achla et al, 2019]. Most soy protein is relatively heat- stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soybean is capable of producing the greatest amount of protein for man. This unique plant is generally regarded as an excellent food crop for the protein deficient countries of the world.

Whilst Quinoa (Chenopodium quinoa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Presently, both quinoa and soy beans seeds are majorly planted in northern part of Nigeria.

However, Soy milk is a water extract from whole soy beans. It is an emulsion containing water soluble proteins, carbohydrate and oil droplets. Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans (Hua, 2017).

Soymilk is an aqueous, white, creamy extract produced from soybeans which is similar to cow milk in appearance and consistency. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. It is because of this nutritious value and comparative low cost, that soymilk plays an important role in the dietary pattern of people in most developing countries. The nutrients content in eight ounces of plain soymilk are 140gm calories, 10gm protein, 4gm fat, 14gm carbohydrate, 120mg sodium, 1.8mg iron, 0.1mg riboflavin and 80mg calcium. It has about the same amount of protein as cow’s milk, though the amino acid profile differs.

It is made by soaking soybeans in water before grinding and straining. Creamy white soy milk resembles cow’s milk but differs from its dairy counterpart in a number of ways (Williams and Akiko, 2010). Not only is it higher in protein and iron content, it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow’s milk or are unable to digest lactose, the natural sugar found in cow’s milk, find soy milk easy to digest since it is lactose-free. Yoghurt is a semi-solid fermented milk product consumed in most part of the world and the changes in the physical, chemical and microbiological structure of yoghurt determine the storage and shelf life of the product (Sofu and Ekinci, 2017). Preservatives are added to improve yoghurt shelf life. These are generally additives, which prolong the life span of foods and drinks by preventing microbial attack. Technically, preservatives are chemicals used to poison micro-organisms and prevent the food onto fermentation and spoilage without causing any harmful effect to the person who consumed the food. The uses of chemical preservatives enhance food quality, reduce waste and enhance consumer acceptability.

This work was to investigate the quality and shelf life of soymilk produced from quinoa and soya beans seeds.

1.2                                                     PROBLEM STATEMENT

Soy milk is a plant based drink prepared by soaking dried soybeans and grinding them in water. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. Nowadays, people prepare soymilk in different way, some use quinoa seed whilst majority use soybean seeds The greatest problem with soy milk is its very short shelf life due to microbial activity and difficulty in determining the different in quality between the one made from quinoa seed and soybean seeds. This study was made to provide a clear solution to the mentioned problems.

1.3                             AIM AND OBJECTIVES OF THE STUDY

The main aim of this work is to carry out an assessment and shelf life of soymilk produced from blend of quinoa (chenopodium quinoa) and soybean (glycine max) seeds. The objectives are:

1. To determine the shelf life of soymilk
2. To determine the difference between soya milk made from quinoa (chenopodium quinoa) and soybean (glycine max) seeds
3. To study the preservatives method of soy milk

1.4                                         SIGNIFICANCE OF THE STUDY

This study will throw light on how soy milk is made and will also help the reader to determine the nutritional value of soy milk. With this study, readers shall become conversant with the quality and shelf life of soya milk made from quinoa ( chenopodium quinoa ) and soybean ( glycine max ) seeds.

1.5                                                SCOPE OF THE STUDY

In this study, the quality assessment and shelf life of soymilk produced from blend of quinoa ( chenopodium quinoa ) and soybean ( glycine max ) seeds was determined by carrying out their microbial and proximate analysis. It was through their microbial and nutritional values of the two seed that the quality and shelf life was determined.

1.6                                       PROJECT ORGANISATION

The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.