ABSTRACT

Different preservation technique, were employed in the storage of kunu, sobodrink and soymilk. Sodium benzoate, sodium sorbate and sodium metabisulphite at three different concentrations were assessed.

Pasteurization and refrigeration temperature during storage were also studied.

Results indicated that the chemical preservative were not able to preserve the soymilk and kunu beyond 20 hours while sobodrink treated with sodium benzoate was preserved up to 4 days. Conversely, the physical treatement (freezing) were able to keep sobodrink, soymilk and kunu for 8 days.

Pasteurization had no positive effect on the kunu and sobodrinks but pasteurized soymilk was preserved for a day.

TABLE OF CONTENTS

TITLE PAGE       -       -       -       -       -       -      

APPROVAL         -       -       -       -       -       -       -

DEDICATION      -       -       -       -       -       -

ACKNOWLEDGEMENT -       -       -       -       -      

ABSTRACT         -       -       -       -       -       -       -

TABLE OF CONTENT    -       -       -       -       -

LIST OF TABLES -       -       -       -       -       -

CHAPTER ONE

1.0    INTRODUCTION -       -       -       -       -

1.2    PROBLEMS STATEMENT      -       -       -

1.3    JUSTIFICATION -       -       -       -       -

1.4    AIMS AND OBJECTIVES       -       -       -      

CHAPTER TWO

2.0    LITERATURE REVIEW  -       -       -       -

2.0.1 SOYBEAN   -       -       -       -       -       -

2.0.2 PROCESSING OF SOYBEANS        -       -       -      

2.0.3 USES OF SOYBEANS   -       -       -       -

2.2    SOYMILK   -       -       -       -       -       -

2.2.1 CLASSIFICATION OF SOYMILK      -       -      

2.2.2 NUTRITIONAL VALUE OF SOYMILK        -      

2.2.3 OBJECTIVABLE FLAVOUR OF SOYMILK   -

2.3    SORGHUM -       -       -       -       -       -

2.3.1 NUTRITIVE COMPOSITION OF SORGHUM-

2.3.2 KUNU        -       -       -       -       -       -       -      

2.4    SOBO        -       -       -       -       -       -       -      

2.4.1 CULTIVATION OF SORREL FLOWER       -      

2.4.2 UTILIZATION OF SORREL    -       -       -

2.4.3 NUTRITIVE VALUE OF SOBO OR SERREL

        DRINKS     -       -       -       -       -       -

CHAPTER THREE

3.0    MATERIAL AND METHOD     -       -       -      

3.1    RAW MATERIALS        -       -       -       -       -

3.2    PRODUCTION OF KUNU       -       -       -      

3.3    PRODUCTION OF SOYMILK  -       -       -

3.4    PRODUCTION OF SOBO DRINK     -       -

3.5    APPLICTION OF CHEMICAL PRESERVATION-

3.6    SHELF LIFE STUDIES  -       -       -       -

3.7    SENSORY EVALUATION       -       -       -      

3.8    PHYSIOCHEMICAL ANALYSIS       -       -

3.9    MICROBIAL LOAD DETERMINATION      -      

3.10  PROXIMATE ANALYSIS        -       -       -       -

3.10.1 DETERMINATION OF MOISTURE CONTENT-

3.10.2 DETERMINATION OF ASH CONTENT   -      

3.10.3 DETERMINATION OF PROTEINS -       -      

3.10.4 DETERMINATION OF FATS -       -       -

3.10.5 DETERMINATION OF CARBOHYDRATES-

CHAPTER FOUR

4.0    RESULTS AND DISCUSSION -       -       -

4.1    PROXIMATE COMPOSITION -       -       -

4.2    PHYSIOCHEMICAL CHANGES        -       -       -

4.3    MICROBIAL STUDIES -       -       -       -

4.4    PHYSICAL OBSERVATION    -       -       -      

4.5    SENSORY EVALUATION       -       -       -

CHAPTER FIVE

SUMMARY AND CONCLUSION       -       -       -

REFERENCES

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