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The Status of Processing and Preservation of Cereals in Nigeria; A Process for Refining Vegetable Oil and It’s Food Value

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA; A PROCESS FOR REFINING VEGETABLE OIL AND IT'S FOOD VALUE


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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  • Chapter 1-5,
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TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

  • 1.1 History of Soybeans
  • 1.2 Uses of Soybeans
  • 1.3 Composition of Soybeans
  • 1.4 Nutritional Quality of Soybeans
  • 1.5 Antinutritional Factors
  • 1.6 Trypsin Inhibitor
  • 1.7 Haemagluttins
  • 1.8 Soybeans Saponings
  • 1.9 Protein Quality of Soubeans
  • 1.10 Aims and Objectives

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Milk from Soybeans
  • 2.2 Nutritional Value of Soybeans
  • 2.3 Essential Amino Acid Content of Soybeans
  • 2.4 Undesirable Components of Soybeans
  • 2.4.1 Trypsin Inhibitor
  • 2.4.2 Clrease
  • 2.4.3 Haemagluttuis
  • 2.4.4 Gioterogens
  • 2.4.5 Phytic Acid
  • 2.4.6 Bitter and Beeany Flavour
  • 2.4.7 Flatus
  • 2.4.8 Soymilk Flavour
  • 2.4.9 Soymilk and Lipoxidase Activity
  • 2.6.1 Nutritional Aspect of Soymilk
  • 2.6.2 Proteins
  • 2.6.3 Vitamins and Minerals
  • 2.6.4 Fats

CHAPTER THREE

  • 3.1 Materials
  • 3.2 Methods I Hot Extraction Method
  • 3.3 Method Ii Cold Extraction Method
  • 3.4 Method Iii Soaking Before Hot Extraction Method
  • 3.5 Method of Analysis

CHAPTER FOUR

  • 4.0 Result and Discussion
  • 4.1 Effect of Soaking Time On The Organoptic Qualities of Soymilk
  • 4.2 Effect of Soaking Time On The Protein Recovery and Total Solids
  • 4.3 Effect of Blanching Time On The Organoleptic Qualities of Soymilk
  • 4.4 Effect of Blanching Time On Protein Recovery and Total Solids

CHAPTER FIVE

  • 5.0 Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES


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