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Shelf Life Profile Of Soymilk Beverage Using Starter Culture (lactobacillus Bulgaricus And Streptococcus Thermophilus).
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TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENTS
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
CHAPTER ONE
 INTRODUCTION
1.1PROBLEM STATEMENT
o AIM
1.3 OBJECTIVES
CHAPTER TWO
 LITERATURE REVIEW
2.1 SOYMILK
2.2 HISTORY OF SOYMILK
2.3 CONTENT OF SOY
2.4 HEALTH BENEFIT OF SOYMILK
2.5 MICROBIAL FERMENTATION
2.6 LACTIC ACID BACTERIA
2.6.1 METABOLISM
2.6.2 LACTIC ACID BACTERIA AS FUNCTIONAL STARTER CULTURE
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SAMPLE COLLECTION
3.2ISOLATION OF MICROORGANISMS FROM STARTER
3.2.1 ISOLATION OF PURE CULTURES OF ISOLATES.
3.2.2 CHARACTERIZATION AND IDENTIFICATION OF ISOLATES.
3.3 PREPARATION OF SOYMILK
3.3.1 LACTIC FERMENTATION
3.3.2 PH VALUE
3.3.3 SENSORY EVALUATION
3.3.4 PROXIMATE ANALYSIS
3.3.5 EVALUATION OF SHELF LIFE
CHAPTER FOUR
RESULTS
CHAPTER FIVE
DISCUSSION
CONCLUSION
REFERENCES
APPENDIX
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ABSRACT - [ Total Page(s): 1 ]Fermented foods are those processed through the activities of microorganisms. Soy milk is an aqueous extract from soybeans known for its nutritive health benefits. The aim of this work is to ferment soy milk product with starter culture (lactobacillus bulgaricus and streptococcus thermophilus) to prolong its shelf life. The soy bean was purchased from Ogbete main market located at Enugu North in Enugu state. It was immediately transferred to Godfrey Okoye University microbiology laboratory, wher ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]LIST OF TABLESTable 1: Propagation temperature for lactic acid bacteria Table 2: Cell morphology of the isolate from freeze culture Table 3: Microscopic view and cell morphology of sub cultured isolates Table 4: Temperature measurement of samplesTable 5: pH measurements of samplesTable 6: Mean value of the sensory evaluation after 17hrs Table 7: Proximate analysis of soymilkTable 8: Shelf life of soymilk at room temperature ... Continue reading---
LIST OF FIGURES - [ Total Page(s): 1 ] LIST OF FIGURES Figure1: Soymilk during fermentation Figure2: Soymilk before fermentation Figure 3: Refrigerated soymilk ... Continue reading---
CHAPTER ONE - [ Total Page(s): 1 ]1.0 INTRODUCTIONSoymilk is a rich creamy liquid extract of soybean (Glycine max) (Tunde-Akintunde and Souley, 2009) and is the most available soy product. Soymilk is a popular nutritive beverage alternative to cow’s milk and is even cheaper(Soya-Agrodok, 2005). Soymilk has become a very interesting food due to its extraordinary nutritive value and health characteristics. It is a very rich source of highly valuable proteins, unsaturated fatty acids, soluble and insoluble dietary fibres, an ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]Fermented foods are those processed through the activities of microorganisms. Soy milk is an aqueous extract from soybeans known for its nutritive health benefits. The aim of this work is to ferment soy milk product with starter culture (lactobacillus bulgaricus and streptococcus thermophilus) to prolong its shelf life. The soy bean was purchased from Ogbete main market located at Enugu North in Enugu state. It was immediately transferred to Godfrey Okoye University microbiology laboratory, wher ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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