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

CHAPITRE ONE

1.1 Soybean History
1.2 Soybean Applications

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

Second Chapter
2.0 Review of Literature
2.1 Soybean Milk 2.2 Nutritional Value of Soybeans 2.3 Essential Amino Acid Content of Soybeans 2.4 Unwanted Soybean Components 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 Flavor
2.4.7 Flatus 2.4.8 Soymilk Flavour 2.4.9 Soymilk And Lipoxidase Activity 2.6.1 Soymilk Nutritional Aspects 2.6.2 Proteins 2.6.3 Vitamins And Minerals
2.6.4 Fats

Third Chapter
3.1 Resources
3.2 Techniques Method of Hot Extraction
3.3 Procedure Method II: Cold Extraction
3.4 Procedure Soaking Iii

Method of Analysis Prior to Hot Extraction

4th Chapter
4.0 Outcome and Discussion
4.1 The Effect of Soaking Time on Soymilk Organoptic Qualities
4.2 The Influence of Soaking Time on Protein Recovery and Total Solids
4.3 The Influence of Blanching Time on Soymilk Organoleptic Qualities
The Influence of Blanching Time on Protein Recovery and Total Solids

Chapter Five 5.0 Recommendation And Conclusion
5.1 Conclusion 5.2 Recommendation Bibliography