ABSTRACT

The possibility of preparing yoghurt-like product with a characteristics good body was carried out using soybean. Soybeans were wet milled and sieved to obtain the soymfik. 5.0% WN, ig/liter and 7,5% WN of sugar, gelatin and lactose respectively were used in formulating the soymilk. The soymilk was later inoculated with mixed started culture (Streptococcus thermophilus and Lactobaci/Ius bulgaricus), and fermented at 42°C for 8 hours. Proximate composition of the soy-yoghurt analysed indicated the presence of the same nutrients found in commercial yoghurt but with higher crude protein content (3.8%) than in commercial yoghurt (3.3%). Soy-yoghurt quality parameters gave 0.9% titratable acidity, 3.73 pH, 18.96% total soluble solids and 3.2 x 108 CFUmE1 total microbial load count. Statistical analysis of the sensory evaluation of commercial yoghurt and soy-yoghurt did not differ significantly (P > 0.05) in taste, colour, sourness, consistency and general acceptability, showing how favourably the soy-yoghurt can compete with commercial yoghurt.

TABLE OF CONTENTS

Title page .... .... ii

Certification .... .... .... iii

Dedkation .... . iv

Acknowledgement .... V

Table of Contents vi

List of Tables.... .... viii

List of Figure .... ••.• ix

Abstract .... .... .... .... x

CHAPTER ONE

1.0 Introduction .... I

1.1 Justification .... 2

1.2 Objectives .... 2

CHAPTER TWO

2.0 Literature Review......... .... 3

2.1.0 Historical Background of Soybean .... 3

2.1.1 Handling and Storage... .... 4

2.1.2 Proximate Composition of Soybean 4

2.1.3 RemovaVReducing of Beany Flavour Problem in Soybean 7

2.1.4 Processing of Soybean 8

2.1.5 Nutritional Value of Soymilk... 8

2.2.0 Historical Background of Yoghurt... 9

2.2.1 Nutrttionalvatue of Yoghurt 10

2.2.2 Heatth Effect of Yoghurt .... 12

2.2.3 Microbiological of Yohgurt Starter 13

2.2.4 Some Materials Used in Yoghurt Production 14

2.2.5 Soy-Yoghurt... .... .... 15

CHAPTER THREE

3.0 Raw Materials 16

3.1 Methods 16

3.2.0 Proximate Analysis... 18

3.2.1 Moisture Content Determination 18

3.2.2 Crude Protein Content Determination 19

3.2.3 Fat Content Determination .... 20

3.2.4 Ash Content Determination 21

3.2.5 Carbohydrate Content Determination .... 22

3.3.0 Quality ParameterAnalysis 22

3.3.1 Total T,tratable Acidity 22

3.3.2 pH .... 22

3.3.3 Total Soluble Solids 23

3.4.0 Sensory Evaluation .... 23

3.5.0 Microbial Analysis 24

CHAPTER FOUR

4.0 Results and Discussion 25

CHAPTER FIVE

Conclusion and Recommendation 30

References 31

Appendices 35