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Production And Sensory Evaluation Of Weaning Food Formulations From Sorghum Soybean And Crayfish

Download complete project material on Production And Sensory Evaluation Of Weaning Food Formulations From Sorghum Soybean And Crayfish from chapter one to five 

ABSTRACT

An acceptable weaning food formula based on sorghum, crayfish and soybeans was produced, Five food formulations were made and served to 10 members (untrained) sensory panelists. The statistical analysis results indicated that there is a significant different in taste at 0.05probability level (P<0.05). The products were highly accepted for all the parameters investigated. Product A from 60% sorghum, 10% crayfish and 30% soybean was more acceptable to the panelist. The research shows that generally acceptable weaning formular can be produced from flour blends of sorghum, soybeans and crayfish.

TABLE OF CONTENTS

Title page

Declaration

Certification

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

1.0 INTRODUCTION

1.1 AIMS AND OBJECTIVES

CHAPTER TWO        

2.0  LITERATURE REVIEW

2.1  SOYBEAN (GLYCIN MAX)

2.1.1  VARIETIES OF SOYBEAN

2.1.2  UTILIZATION OF SOYBEAN

2.1.3  CHEMICAL COMPOSITION

2.1.4  ANTINUTRITIONAL FACTORS OF SOYBEAN

2.1.5  EFFECTS OF PROCESSING ON CHEMICAL COMPOSITION

OF SOYBEAN

2.1.6  PROCESSING OF SOYBEAN TO FLOUR

2.1.7  NUTRITIONAL COMPOSITION OF SOYBEAN

2.1.8  SORGHUM (SORGHUM BICOLOR)

2.2     YIELD AND VARIETIES OF SORGHUM

2.2.2  CHEMICAL COMPOSITION OF SORGHUM

2.2.3  UTILIZATION OF SORGHUM

2.2.4  PROCESSING OF SORGHUM TO FLOUR

2.2.5  NUTRITIONAL QUALITY OF SORGHUM

2.3     CRAYFISH

2.3.1  COMPOSITION AND NUTRITIVE VALUE

2.3.2  IMPORTANT OF CRAYFISH

CHAPTER THREE

3.0 MATERIALS AND METHOD

3.1 SOURCE OF RAW MATERIALS

3.2 EQUIPMENT

3.3 PREPARATION OF RECIPE INGREDIENTS

3.4 FOOD FORMULATION

3.5 ACCEPTABILITY TEST

3.6 STATISTICAL ANALYSIS

CHAPTER FOUR

4.0 RESULT AND DISCUSSION

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

5.2 RECOMMENDATION

APPENDIX

REFERENCES

 

CHAPTER ONE

INTRODUCTION

Weaning foods are especially prepared with special reference to texture and consistency for babies who are old enough to eat food other than breast milk. Considering the important role of weaning food in Nigeria, improving its protein quality becomes necessary.Thus, fortification with other cheap but protein-rich sources like soybean and crayfish will be beneficial to the poor and rural populace.

Children in developing countries, particularly those in low – income class, are weaned on cheap but readily available starchy foods. (Banigo and muller,1972). This can be attributed to several factors including lack of nutrition education, decline in household income, and the increasing cost of commercial formulae.

Several workers have reported the production of weaning foods from animal and food stuffs. (Akinrele and Efroards, 1971, Dahiya and kapoor, 1993) .However, some of these foods are either not readily available or become unaffordable to the target groups, particularly the rural dwellers, as a result of some difficulties in the production process as well as in the purchase of the recipe ingredients (Bango and muller, 1972, sheikh, et al; 1986).

For example “soy-ogi”, weaning food based on blends of soybean and maize, require for fortification with purified vitamins, minerals and protein concentrates. Also “soylac”, another weaning food comprising of wheat, rice and soybean have to be supplemented with milk to enhance its acceptability as weaning food, (sheikh et al, 1986).

The enriching ingredients in this product may not be readily available and affordable, especially to the local populace. Consequently, there is need to develop  nutrition weaning foods from common local food stuffs using simple method that  can easy be adopted by many families.

This study therefore, attempt to produce weaning formulated from soybean,  Sorghum, and crayfish, the acceptable study of this formulated products was also carried out.

1.1       AIM AND OBJECTIVES

  1. To produce sorghum-based weaning food from different levels of soybean and crayfish.
  2. To determine the acceptability level of developed product.

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