Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.

AGATHA CHINELO | 69 pages (15794 words) | Projects
Food Science and Technology | Co Authors: NWIYI

ABSTRACT

 A comparative study of soup balls produced from soybean, melon and bambara groundnut and their blends were investigated. The samples were coded A, B, C, D, and E depicting 100% melon soup balls, 100% soybean soup balls, 100% bambara groundnut soup balls, 50:50 melon-soybean soup balls and 50:50 melon-bambara groundnut soup balls respectively. Proximate analysis ofthe samples showed that the protein, ash, carbohydrate, fat, crude fibre and moisture content differed significantly (P<0.05) between samples. Samples A, B and D recorded higher protein and ash contents than samples C and E. Sample C had the highest moisture and carbohydrate content of 8.18% and 64.25% respectively. Samples B and C had higher crude fibre contents than A, D and E. Also, all the samples recorded very low fat contents. Sensory evaluation of the samples on the basis of colour, taste, flavour, texture and general acceptability showed that samples A, B and D were more acceptable and significantly different (P<0.05) from samples C and E. Microbiological examination of the samples showed that the total viable count and fungal counts of the samples were all within acceptable limits even after three months of storage. Indicator organisms such as Escherichia coli were not detected in all the samples. Melon and Soybeans are preferable to Bambara groundnut for the production ofsoup balls.

Overall Rating

0.0

5 Star
(0)
4 Star
(0)
3 Star
(0)
2 Star
(0)
1 Star
(0)
APA

AGATHA, C (2023). Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.. Repository.mouau.edu.ng: Retrieved Apr 23, 2024, from https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2

MLA 8th

CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Dec. 2023, https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2. Accessed 23 Apr. 2024.

MLA7

CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Dec. 2023. Web. 23 Apr. 2024. < https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2 >.

Chicago

CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C." Repository.mouau.edu.ng (2023). Accessed 23 Apr. 2024. https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2

Related Works
Please wait...