Get the complete project »
- The Complete Research Material is averagely 75 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦4,000
This study investigate nutritional value of some local drinks in Ijebu-Ode Local Government of Ogun State. Soy-corn milk white type (SCMW) and creamy yellow type (SCMY) were prepared from the blend of blanched and dehulled soybean seeds variety TGX-923-4 and grains of fresh green field maize DMRSLR-White and DMRSLR-Yellow, respectively. Soyamilk (SM) was prepared from the slurry of blanched and dehulled soybean seeds while maize milk types were prepared from the mixed slurry of maize grains types and dehulled soybean cotyledons. The three milk types were analyzed for their total solid, total acidity, total carotenoids, relative density and protein content. Changes in the apparent colloidal stability, pH and sensory scores were monitored for 72 h under storage at room temperature (30±1oC), in refrigerator (6±2oC) and freezer (–4±1oC). There were significant variations in the attributes monitored in the milk types. The soy-corn milk types were more stable than the soyamilk under the conditions of storage. As expected, all milk types decomposed at room temperature after 24h of storage. The maize milk types were generally more acceptable organoleptically than soyamilk. While the sensory scores of all milk types decreased with increasing storage duration in the refrigerator; frozen soy-corn milk types were significantly scored higher than frozen soyamilk, throughout the duration of storage. Implications of the results were discussed in terms of the potentials of the beverages to combat both protein energy malnutrition and vitamin A deficiency (VAD) disease.
1.1 BACKGROUND OF THE STUDY
Beverages are a class of food; they are liquid form and are consumed as such (Olusanya, 2008)
They vary in nutritive value, they are consumed either to quench thirst or because of their stimulating effects.
The production of beverage dated back to agriculture itself, it was then handled crudely but with the development of Science and Technology, its production improved to an acceptable standard.
Human learned the practical ways of exchanging beverages in various ways, through trial and error (Shittu and Osiboye, 2006)
Nigeria has a variety of delicious and nutrition beverages made from fruits, vegetables, cereals, legumes etc but their preparation depends greatly on the type of the beverage to be produced.
Beverages in Nigeria are more of geographical location, tribes or ethnic groups. This is so because Nigeria is a big country with more than 250 different tribes and this simply means that the country has more than 200 varieties of local beverages.
But this research focus on local beverages produced in Ijebu-ode Local government. There are many beverages produced locally, in Ijebu-ode local government such as Burukutu, Sobo, Soya milk, Kunu, Palm wine, Guinea corn drink and so on.
But the researcher mainly on soya milk and guinea corn punch drink, because of time and money available.
Guinea corn punch drink: “Guinea corn” is a name for durra, a grain traditionally grown in Asia, the Middle East, Africa, and southern Europe. It was typically ground into meal and made into bread. It is also known as Indian millet, African millet, or pearl millet.
People only consume the product without having the knowledge of the nutrient composition.
The oldest evidence of soya milk production is from China where a kitchen scene proving use of soya milk is incised on a stone slab dated around AD 25–, possibly the first written record of soya milk. Evidence of soya milk is rare prior to the 20th century and widespread usage before then is unlikely.
According to popular tradition in China, soya milk was developed by eyafunmi ltd for medicinal purposes, although there is no historical evidence for this legend. This legend first appeared in the 12th century and was not clearly stated until late 15th century in Ijebu-ode, where the development of tofu was attributed to eyafumi with no mention of soya milk. Later writers in Nigeria and the West additionally attributed development of soya milk to eyafunmi, assuming that he could not have made tofu without making soya milk. This may be incorrect.
The drink is very popular in Ijebu, with this, being a standard offering accompanying meals at Ijebu-ode. Sellers of soya bean milk in Ijebu-ode usually offer bean curd, a related custard-like dessert, known to them locally such as wara-mimu which is flavored with the same syrup as the soya bean milk; the drink is slowly becoming popular in Ijebu-ode local Government as well, it is also widely sold in other part of Ogun State.
1.2 STATEMENT OF THE PROBLEM
One of the problem affecting locally produced beverages is that majority do not have knowledge of the nutritional content of the local beverages being consumed.
Consequently some people prefer to take imported beverages that have nutrition information.
1.3 RESEARCH QUESTIONS
The major problem of these study is to find out how soya milk and guinea corn punch local drink in Ijebu-ode add nutritional value to the people who drink it, the following are some of the selected question which this study tries to find answer to.
Ø To what extent does soya beans and guinea corn punch give full nutritional value to the people in Ijebu-ode local government?
Ø Is soya beans and guinea corn punch alcoholic?
Ø What are the nutritive values of guinea corn punch?
1.5 OBJECTIVE OF THE STUDY
1.5.1 GENERAL OBJECTIVE
To carry out sensory evaluation and to determine nutritive value of soya-milk and guinea corn punch drink.
1.5.2 SPECIFIC OBJECTIVE
1) To determine the nutritive value of soya milk and guinea corn drinks.
1.6 SCOPE OF THE STUDY/LIMITATION
The scope of this study covers two locally produced drinks in Ijebu-Ode local Government Area.
1.7 DEFINITION OF TERMS
a) SENSORY EVALUATION: is a scientific discipline used in analysis and interpreting the reason, the characteristics of foods and materials as they are: perceived by the sensory sight, smell, taste and touch.
b) BEVERAGES: is any type of drinks except water.
c) ALCOHOL: is a drug that causes impairment to central nervous.
d) NON ALCOHOL: That contains no alcohol or alcohol-free product.
e) ADDICTIVES: Are substances which are added to the basic food stuff before it is consumed.
f) SHELF LIFE: The length of time or period that food can be kept before it can be consumed.
g) PANELIST: It is a group of dedicated, export of detailed, analysis of product through method such as descriptive analysis techniques.
You either get what you want or your money back. T&C Apply
Share a Comment
You can find more project topics easily, just search
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
1. NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR» ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 ...Continue Reading »
112 pages | 160 hits | Source: FOOD SCIENCE & TECHNOLOGY
» TABLE OF CONTENTS ABSTRACT CHAPTER ONE 1.0 introduction 1.1 background of the study 1.1.1 Type of diabetes mellitus 1.1.2 Diabetes mellitus type 2 (al...Continue Reading »
52 pages | 228 hits | Source: FOOD SCIENCE & TECHNOLOGY
» CHAPTER ONE 1.1 ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south eastern Asia from the India east an...Continue Reading »
59 pages | 6 hits | Source: FOOD SCIENCE & TECHNOLOGY
4. THE EFFECT OF DIFFERENT METHOD OF STORAGE ON NUTRITIONAL QUALITIES AND SENSORY ATTRIBUTES OF MIXED CITRUS JUICE» CHAPTER ONE INTRODUCTION 1.1 Background to the study Fruits have been a part of human diet over the years. They are also considered as food supplement...Continue Reading »
69 pages | 480 hits | Source: FOOD SCIENCE & TECHNOLOGY
5. PROFITABILITY AND TECHNICAL EFFICIENCY ANALYSIS OF RICE PRODUCTION IN ESAN CENTRAL AND NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE» ABSTRACT This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Lo...Continue Reading »
65 pages | 8 hits | Source: FOOD SCIENCE & TECHNOLOGY
» CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writin...Continue Reading »
52 pages | 195 hits | Source: FOOD SCIENCE & TECHNOLOGY
» ABSTRACT This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organi...Continue Reading »
52 pages | 231 hits | Source: FOOD SCIENCE & TECHNOLOGY
» CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. ...Continue Reading »
53 pages | 335 hits | Source: FOOD SCIENCE & TECHNOLOGY
9. IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA» CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the suc...Continue Reading »
52 pages | 299 hits | Source: FOOD SCIENCE & TECHNOLOGY
» CHAPTER ONE INTRODUCTION Background of Study Suya is a form of processed stick meat consumed by people in West Africa. It is produced from boneless me...Continue Reading »
48 pages | 322 hits | Source: FOOD SCIENCE & TECHNOLOGY