TO LATE PA. JOHN SHIRSHA

Transcription

1 TO LATE PA. JOHN SHIRSHA ATSAR

2 rrvnljl T r;.'i T rr.i "' T.n at ljr.c6.l1r.l..j. r.j. lj.l:i.l..j. U 1., This is to certit"y that the report presented hereby, is original work of Mr.Atsar Terver(87/885) Sign Sign Student: ATSAR T Supervisor:DR.ODIGURE II

3 A nnoi"li"ta T n.ccnvvn..li This project has been read and approved as meeting requirements f'or the award of' the degree of' Bachelor Engineering(B.Eng) in Chemical Engineering, at the Fede University of' Technology, Minna - Nigeria Sign supervisor: DR. ODIGURE Sign H.o.D(Chernical Eng.Dept.) DR. K.R ONIFADE Sign. III

4 ACKllOJiLEDGEMEllTS t G d most hl "gh, who has ordered my steps and mad Glory be 0 0 his face to shine upon me. Amen. I wish to thank my supervisor Dr.Odigure for his constructive criticism and advice that made this work I also want to thank my head of department, Dr. K.R Onifade. is a source of inspiration at all times. lowe much thanks to all authors whose publications has bee used for the purpose of this work. r hereby acknowledge them. have quoted them in the references. lim grateful for the support offered by the chief officer, Biochemistry Department, Mr.Oyewo. r also thank Dikko of the Chemical Engineering department for cooperation. Sister Funke Oladebo was so kind to allow the of her blender. God bless her. My parents Late Mr.John Shirsha Atsar and Mrs. Rahab Terl Atsar, deserve more than just thanks. rim indebted to them my life. My elder brother Mr. Benjamin Atsar has always been source of hope. My sisters, Dooshima, Doofan and Nguhemen as well as my younger brothers, Ngutor, Sughnen, Ndernen and Vanger. Al deserve thanks for their patience during my unusual long stay i the university. My uncle Mr Jacob Maashin of B.C.C P.L.C has been a father me in all areas of my life. In fact i can not contributions in making me what iam today. May god bless him wit long life and peace. Amen. Though i can not write all they did, the following people c never be left out of this list for various contributions towards my degree program. They are:- Mr Terwase Yakpe (Ushongo local Govt. HQS, Lessel), Mrs Yuah Hembe (B.C.C P.L.C), Mrs.Bec IV

5 Adzege (B.C.C P.L.C), Mr. Hantyoh Pius, Mr.Peter Kuhwa Angbande Mr.Mbachirin Ayu and MR. Jack Mbaahii. God bless you all. Finally i appreciate the love and fellowship of all Brethren in the F.C.S F.U.T, Minna, especially Brother Stphe James, Solomon Aderinto, James Chiga, Mary Unobe, Simon Atsar and Miss Victoria Olajumoke Alaba. v

6 A DO",n A F'I.J.'".liDO.J..l1r.litJ. The effects of pretreatment of soyabeans on the properties of soymilk w~ studied in this work. Pretreatment conditions investigated were soak-liquor concentration and soaking time. Evaluation of quality was based on the protein content, solids content and crude fibre. The soaking agents were water and NaHC0 3. The concentration of NaHC0 3 was varied from 0.1% to 1.0% (w/w). The soaking time was varied between 4 to 24 hours. It was observed that a soaking period of hours in 0.5% solution of NaHC0 yielded higher protein and lower fibre than 3 water pre-soak for the same period. To produce good quality soymilk, this report suggests that the beans should be soaked in 0.5% NaHC0 3 for a period of 20 to 24 HOURS. VI

7 TABLE OF CONTENTS P TITLE PAGE , DEDICATION ~ I CERTIFICATION ~ II APPROVAL , ~ III ACKNOWLEDGEMENTS ~ IV ABSTRACT VI TABLE OF CONTENTS VII 1.0.CHAPTER 1 ~INTRODUCTION HISTORICAL DEVELOPMENT ~ CURRENT TECHNOLOGY WHY THE STUDY SCOPE OF WORK HYPOTHESES CHAPTER 2 ~.O LITERATURE SURVEY -----~ RAW MATERIAL IDENTIFICATION ~ ~.1.1 AGRONOMY AND GEOGRAPHICAL SPREAD ~ COMPOSITION OF SOYABEANS TRADITIONAL METHODS OF PROCESSING SOYMILK MANUFACTURE PROCESSES INVOLVED ~ LOCAL PROCESSING -----; ~ PROBLEMS OF LOCAL PROCESSING ~ IMPROVEMENT EFFORTS EFFECTS OF PASTEURIZATION SIMULATED MILK FROM SOYABEANS PROTEINS ~ AMINO ACIDS r VII

8 CLASSIFICATION OF AMINO ACIDS ~ PROTEIN EXTRACTION PROCESSING EFFECTS ON PROTEINS(DENATURATION) BIOCHEMICAL KINETICS ~ FACTORS AFFECTING BIOCHEMICAL REACTIONS EFFECTS OF TEMPERATURE EFFECTS OF CATALYST EFFECTS OF P.H EXAMPLES OF BIOCHEMICAL REACTIONS INVOLVING MILK PROTEINS--~ lo 2.0 SAFETY FACTORS CHAPTER 3 EXPERIMENTAL WORK 3.0 MATERIALS PROCEDURE SAMPLE PREPARATION QUALITY ANALYSIS QUANTIFICATION OF PROTEIN QUANTIFICATION OF CRUDE FIBRE QUANTIFICATION OF SOLIDS CHAPTER 4 RESULTS AND DISCUSSION 4.1 RESULTS DISCUSSION OF RESULTS EFFECTS OF SOAK LIQUOR CONCENTRATION ON PROTEIN EFFECTS OF SOAK LIQUOR CONCENTRATION ON SOLIDS EFFECTS OF SOAK LIQUOR CONCENTRATION ON FIBRE EFFECTS OF SOAKING TIME ON PROTEIN EFFECTS OF SOAKING TIME ON SOLIDS ~ EFFECTS OF SOAKING TIME ON FIBRE VIII

9 K[IFEC'1'S OJ! FltE'l:r{.l!!J.l~ ~rgti~ OJ! S{jY~).l"IS O!"I THE FltOF.E1t'l'lES!JJ! SUYM11.Jf IlltOM ~m LOCAL 'Sfl!:'l' PltOt:ESS BY ATSAR TERVER (87/885) DEPARTMENT OF CHEMICAL ENGINEERING FEDERAL UNIVERSITY OF TECHNOLOGY MINNA SUBMITTED TO THE DEPARTMENT IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF THE DEGREE OF BACHELOR OF ENGINEERING LB.EngJ OF THE FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA.NIGERIA AUGUST 1995

10 CHAPTER 5 CONCLUSIONS AND RECOMMENDATIONS 5.1 CONCLUSIONS ~ 5.2 RECOMMENDATIONS ~ LIST OF TABLES TABLE 1. VARIATION OF PROTEIN CONTENT WITH CONCENTRATION 22 TABLE 2. VARIATION OF SOLIDS CONTENT WITH CONCENTRATION TABLE 3. VARIATION OF CRUDE FIBRE WITH CONCENTRATION 2 TABLE 4. VARIATION OF PROTEIN,FIBRE AND SOLIDS WITH SOAKING TIME(WATER PRESOAK) TABLE 5, VARIATION OF PROTEIN, SOLIDS AND FIBRE WITH SOAKING TIME (NaHC0 3 ) LIST OF FIGURES FIG 1. GRAPH OF PROTEIN, SOLIDS AND FIBRE WITH CONCENTRATION~ FIG 2. GRAPH OF CRUDE FIBRE WITH SOAKING TIME FIG 3. GRAPH OF PROTEINS VS SOAKING TIME FIG 4. GRAPH OF SOLIDS VS SOAKING TIME IX