PRODUCTION OF OGIRI FROM SOYA-BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED (OGIRI)

TABLE OF CONTENT

Title page

Approval page

Dedication

Acknowledgement

Abstract

CHAPTER ONE

1.0Introduction Of “Production Of Ogiri From Soya-Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed (Ogiri)”

CHAPTER TWO

2.0Literature Review of “Production of Ogiri from Soya-Bean Using Micro Organism Responsible For Fermentation of Castor Beans Seed (Ogiri)”

-Origin and brief agromic history of castor bean seed

2.1Industrial utilization of castor oil bean seed

2.2Chemical compositions in castor bean seeds.

2.3Importance of microorganisms in castor bean seeds

2.4Origin of soyaben

2.5Introduction of soyaben in nigeria.

2.6Storage / prosessing f soyaben into various traditional products.

2.7Values of soyabean product

2.8Typical isoflavones content of soyafood (per 100g).

2.9Nutritional information of soyamilk (per 100g)

2.10Amino acid in soyaprotien

2.11Undesirable compositions of

2.12Fermentation traditional

2.13Fermentation

2.14Factors affecting fermentation

2.15Fermented vegetable protein

CHAPTER THREE

3.0Research methodology of “production of ogiri from soya-bean using micro organism responsible for fermentation of castor beans seed (ogiri)”

3.1Source of raw materials

3.2Simplex preparation methods

3.3Media used

3.4Cultures of samples

3.5Biochemical tests

3.6Sugar fermentation tests

3.7Characteristics of isolates

3.8Sensory evaluation of the samples

3.9Proximate analysis of the proceed soyaogiri and castor bean jeed ogiri.

3.10Protein content determination

3.11Fat content determination

3.12Total ash determination

3.13Crude fibre determination

3.14Moisture content determination

CHAPTER FOUR

4.0 Data presentation and analysis Of “Production of Ogiri from Soya-Bean Using Micro Organism Responsible for Fermentation of Castor Beans Seed (Ogiri)”

4.1Metrification of bacteria isolate from analyzed castor bean seed ogiri

4.2Table for general acceptability of the three main samples

4.3Table in.

4.4Discussion

CHAPTER FIVE

5.0Conclusion And Recommendation Of “Production Of Ogiri From Soya-Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed (Ogiri)”

5.1Conclusion

5.2Recommendation

References

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TO DOWNLOAD “PRODUCTION OF OGIRI FROM SOYA-BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED (OGIRI)” COMPLETE PROJECT MATERIALS, FOLLOW THE ABOVE INSTRUCTIONS CAREFULLY