EVALUATION OF SOME PHYSICAL AND CHEMICAL CHARACTERISTICS OF IFE BROWN BEAN, SOY BEANS AND SOME SOY BEAN PRODUCTS
ABSTRACT
Soya beans and Ife brown beans were evaluated for their physical characteristics (seed size, seed shape, textile colour and weight) before and after cooking with hot plate. The cooking time of the Ife brown beans seed was 52 minutes and soya beans seed did not cook after 180 minutes of boiling.
The chemical analysis revealed that the proximate composition for whole soya beans , dehulled soya bean, roasted soya bean flour and Ife brown bean were;CP. 22.69%, 24.56%, 20.94%, 27.75% and 19.44% respectively, while values were 7.42% for whole soya beans seed, 2.22% for dehulled soya beans, 5.86% for roasted beans, 1.88% for soya milk and 5.47% for Ife brown. The ash content were 4.90%, 4.75%, 3.85%, 1.50% and 3.6% for whole soya bean seed, dehulled soya bean seed, roasted soya bean flour, soya milk and Ife brown. The samples had EE of 22.28%, 25.78%, 24.71%, 15.37%, and 4.98%, respectively and their NFE were 42.68%, 42.69%, 44.64%, 46.50% and 66.51% respectively.
The mineral measured in the bean samples were Na: 0.04%, 0.02%, 0.12%, 0.03%, 0.03%; K: 0.43%, 0.49%, 0.51%, 0.33% and 0.29%; P 0.4%, 0.38%, 0.44%, 0.24% and 0.13% respectively. Ca content was 0.77%, 0.5%,0.35%, 0.39% and 0.24% respectively. While Mg was 0.03%, 0.14%, 0.25%, 0.15% and 0.12% respectively. Fe content was 22.68 mg/kg, 20.93 mg/kg, 24.56 mg/kg, 20.75 mg/kg and 9.35 mg/kg respectively. Zn was 12.55 mg/kg, 14.12 mg/kg, 13.08 mg/kg, 20.75 mg/kg and 7.35 mg/kg respectively. This study also shows that Ife brown absorbed more water than soybeans, soybeans were also smaller than Ife brown and the weight of Ife brown was also higher than soybeans. There were variability in the chemical composition of various beans samples.
CHAPTER ONE
1.1 Introduction
… This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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