ABSTRACT

Local cowpea (sample A) and African Yam bean (Sample B) were used to produce a tempeh-like product using soya bean as a control (Sample C) and Rhizopus as a starter. Proximate and microbial analysis were conducted on the products. They examinations revealed in- crease in protein, moisture and ash contents and also reduction in crude fibre, fat and carbohydrate. Apart from the Rhizopus specie used as a staer culture during fermentation, Lactobacillus species and yeast cells were isolated after the initial soaking and fermentation of the products. Sensory evaluation showed that sample A was similar to sample C in texture and appearance but significantly (p< 0.05) different from sample B. Sample B showed had similar taste with C. The samples were similar

to control (Sample C) in general acceptability.

TABLE OF CONTENTS

Title Page

Certification ii

Dedication Ill

Acknowledgment iv

Table of Contents v

List of Tables vi

List of figures vii

Abstract viii

CHAPTER ONE

1.0 Introduction 1

1.1 Significance and Statements of the problems 2

1.2 Objectives 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Fermented Foods 4

2.2 Future of Fermented Foods 4

2.3 Effects of Fermentation on Nutritional Composition. 7

2.3.1 Changes in Proximates Composition and Soluble

Components. 7

2.3.2 Changes in Composition of Amino Acids and Vitamins. 9

2.3.3 Changes in Unwanted Components 10

2.3.4 Changes in Biological Value 11

2.4.0 Legumes 11

2.4.1 Anti-nutritional Factors in Leguminous Crops 12

2.5.0 Soya bean 16

2.5.1 Chemical composition and Nutritive Value of Soya

bean and Soya bean Products 17

2.6.0 Local Cowpea 18

2.6.1 Chemical composition 19

2.6.2 Food Uses of Cowpea 20

2.7.0 African Yam Bean 21

2.7.1 Processing of African Yam bean Seeds 21

2.7.2 Chemical composition and Nutritive value. 22

CHAPTER THREE

3.0 Materials and Methods 24

3.1 Tempeh Production 24

3.2 Cultivation of mould for Tempeh production 26

3.2.1 Preparation of Solid Cutting Medium Sabauroude

Dextrose Agar 26

3.2.2 Sterilization of Glass-Petridishes 26

3.2.3 Mould Cultivation 26

3.2.4 Identification 27

3.2.5 Viability Test 28

3.2.6 Mould Harvesting 28

3.3.0 Proximate Analysis 29

3.3.1 Moisture Content Determination 29

3.3.2 Ash Content Determination 30

3.3.3 Crude Fibre Determination 30

3.3.4 Fat Determination 31

3.3.5 Crude Protein Determination 32

3.3.6 Carbohydrate Determination 33

3.3 Sensory Evaluation 34

CHAPTER FOUR

4.0 Result and Discussion 35

4.1.0 Proximate Composition 35

4.2.1 Micro - Organisms Isolated during 24 hours

of soaking. 37

4.2.2. Micro - Organisms Isolated after 36 hours

Fermentation of Tempeh - like Products. 38

CHAPTER FIVE

Conclusion and'Recommendation. 41

References 42

Appendices. 51