ABSTRACT

Different preservation technique, were employed in the storage of sobo drink, kunu and soymilk. Sodium Benzoate, sodium sorbate and sodium metabi-suiphite at three different concentrations were assessed. Pasteurization and refrigeration temperature storage were also studied. Result indicated that the chemical preservatives were not able to preserve the soymilk and kunu beyond 20 hours while sodium benzoate treated sobo drinks was preserved up to 4 days. Conversely, the physical treatment freezing were able to keep sobodrink, soymilk and kunu for 8 days. Pasteurization had no positive effect on the Kunu and sobo drinks except pasteurized soymilk that kept for I day.

TABLE OF CONTENT

TITLE

APPROVAL ii

DEDICATION iii

ACKNOWLEDGEMENT iv

ABSTRACT v

TABLE OF CONTENTS vi -vii

LIST OF TABLES ix-x

CHAPTER 1

1.0 INTRODUCTION I

1.2 PROBLEMS STATEMENT 4

1.3 JUSTIFICATION 4

1.4 AIMS AND OBJECTIVES 5

CHAPTER 2

2.0 LITERATURE REVIEW 6

2.0.1 SOYBEAN 6

2.02 PROCESSING OF SOYBEANS 7

2.03 USESOFSOYBEANS 8

2.2 SOYMILK 10

2.2.1 CLASSIFICATION OF SOYMILK 12

2.2.2 NUTRITIONAL VALUE SOYMILK 12

2.2.3 OBJECTIONABLE FLAVOUR OF

SOYMILK 14

2.2.4 EFFECT OF STEEPING ON SOYMILK 16

2.2.5 EFFECT OF GERMINATION ON

CHEMICAL COMPOSITION OF SOYMILK 17

2.3 SORGHUM. 17

2.3.1 NUTRITIVE COMPOSITION OF

SORGHUM 18

2.3.2 KUNU 19

2.4 SOBO . 19

2.4.1 CULTIVATION 20

2.4.2 UTILIZATION OF SORREL 20

2.4.3 NUTRITIVE VALUE OF SOBO OR

SORREL DRINK 21

CHAPTER 3

3.0 MATERIAL AND METHOD 23

3.1 RAW MATERIALS 23

3.2 PRODUCTION OF KUNU 23

3.3 PRODUCTION OF SOYMILK 24

3.4 PRODUCTION OF SOBO DRINK 24

3.5 APPLICANT OF CHEMICAL

PRESERVATIVES 25

3.6 SHELF LIFE STUDIES 26

3.7 SENSORY EVALUATION 27

3.8 PHYSICOCHEMICAL ANALYSIS 27

3.8.1 MICROBIAL LOAD DETERMINATION '27

3.9.1 DETERMINATION OF MOISTURE

CONTENT 27

3.9.2 DETERMINATION OF ASH CONTENT 28

3.9.3 DETERMINATION OF PROTEIN 28

3.9.4 DETERMINATION OF FAT 28

3.9.5 DETERMINATION OF CARBOHYDRATES 29

CHAPTER 4

4.0 RESULTS AND DISCUSSIONS 30

4.1 PROXIMATE COMPOSITION 30

4.2 PHYSIOCHEMICAL CHANGES 30

4.3 MICROBIAL STUDIES 34

4.4 PHYSICAL OBSERVATION 38

4.5 SENSORY EVALUATION 40

CHAPTER 5

SUMMARY AND CONCLUSION 45

REFERENCES 46

APPENDIX 53