TABLE OF CONTENTS
Title page
Declaration
Certification
Dedication
Acknowledgement
Table of contents
List of tables
List of figures
List of plates
ABSTRACT
CHAPTER 1: INTRODUCTION
1.1 Background of Study 1
1.2 Statement of problem 2
1.3 Justification 3
1.4 Objectives 3
CHAPTER 2: LITERATURE REVIEW
2.1 Milk 4
2.1.1 History and origin of plant milk 4
2.1.1.1 Tigernut milk 4
2.1.1.2 Almond milk 5
2.1.1.3 Soya milk 5
2.1.1.4 Coconut milk 5
2.1.1.5 Rice milk 6
2.1.1.6 Mung bean milk 6
2.2 Mung bean 6
2.2.1 The potentials of legumes 6
2.2.2 History and origin of mung bean 7
2.2.3 Adaptation of legume milk for the survival of probiotics 10
2.2.4 Soaking 11
2.3 Yoghurt 12
2.3.1 History and origin of yoghurt 12
2.3.2 Nutrition and health component of yoghurt 15
2.3.3 Classification of yoghurt 16
2.3.4 Types of yoghurt 16
2.3.4.1 Kefir 16
2.3.4.2 Greek yoghurt (unstrained yoghurt) 17
2.3.4.3 Skyr 17
2.3.4.4 Frozen yoghurt 18
2.3.5 Benefits of yoghurt 18
2.3.5.1 Probiotics 18
2.3.5.2 Calcium 19
2.3.5.3 Lactose intolerance 19
2.3.6 Yoghurt Technology 19
2.3.6.1 Yoghurt production procedure 19
2.3.6.2 Flow behaviour of yoghurt 20
2.3.7 Yoghurt starter cultures 21
2.3.7.1 The role of starter culture on yoghurt 21
2.3.7.2 Factors leading to inhibition of yogurt Starters 22
2.3.8 Microbial food cultures 24
2.3.8.1 Probiotics 25
2.3.8.2 Prebiotics 25
2.3.8.3 Symbiotics 26
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw materials 27
3.2 Sample preparation 27
3.2.1 Production of mung bean milk 27
3.2.2 Production of skimmed milk solution 29
3.2.3 Production of mung bean milk yoghurt 31
3.3 Proximate composition of mung Bean/ skimmed milk blends 33
3.3.1 Moisture content 31
3.3.2 Protein content 31
3.3.3 Fat content 34
3.3.4 Crude fibre determination 35
3.3.5 Ash content determination 35
3.3.6 Carbohydrate determination 36
3.4 Physicochemical composition of mung bean/ skimmed milk blends 36
3.4.1 Determination of the ph 36
3.4.2 Titratable acidity 36
3.4.3 Determination of lactose in milk 37
3.4.4 Determination of specific gravity 38
3.4.5 Determination of syneresis 38
3.4.6 Determination of viscosity 38
3.4.7 Determination of total solids 38
3.5 Vitamin A and Vitamin C composition of mung bean yoghurt 39
3.5.1 Determination of β-carotene 39
3.5.2 Determination of vitamin C 39
3.6 Microbiological analysis of mung bean yoghurt sample 40
3.6.1 Serial dilution 40
3.6.2 Total plate count: 40
3.6.3 Coding of the Isolates 41
3.7 Sensory evaluation 41
3.8 Experimental design and plan 42
3.9 Statistical analysis 42
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Discussions on proximate composition of mung bean yoghurt. 43
4.1.1 Moisture content 43
4.1.2 Crude protein 43
4.1.3 Fat 45
4.1.4 Crude fibre 45
4.1.5 Ash 46
4.1.6 Carbohydrate 46
4.2 Physicochemical properties of mung bean yoghurt 47
4.2.1 Total titratable acidity 47
4.2.2 Ph 47
4.2.3 Specific gravity 49
4.2.4 Lactose 49
4.2.5 Syneresis 49
4.2.6 Viscosity 50
4.2.7 Total solids 50
4.3 Vitamin content of mung bean yoghurt samples 51
4.4 Microbial quality of mung bean yoghurt sample 53
4.5 Sensory analysis of mung bean yoghurt samples 55
CHAPTER 5: CONCLUSION AND RECOMMENDATION 57
5.1 Conclusion 57
5.2 Recommendation 57
REFERENCES 58
APPENDICES 77
LIST OF TABLES
Table 3.1: Formulation of skimmed milk/mung bean milk blends for yoghurt samples. 31 Table 3.2: Table 3.2: Experimental plan. 42
Table 4.1: Proximate composition of mung bean yoghurt 44
Table 4.2: Physicochemical properties of mung bean yoghurt 49
Table 4.3: Vitamin content of mung bean yoghurt 53
Table 4.4: Microbial content of mung bean yoghurt 55
Table 4.5: Sensory properties of mung bean yoghurt 57
LIST OF FIGURES
Figure 3.1 Production of mung bean milk 28
Figure 3.2 Production of skimmed milk solution. 30
Figure 3.3 Production of mung bean yoghurt. 32
LIST OF PLATES
Plate 1 Raw mung bean samples. 82
Plate 2 Six-hour soaked mung bean samples 83
Plate 3 Twelve-hour soaked mung bean samples. 84
Plate 4 Skimmed milk, Mung bean milk sample from six-hour soaked sample, Mung bean milk from twelve-hour soaked sample 85
Plate 5 Skimmed milk/ Mung bean yoghurt with six-hour soaked mung bean samples. 86
Plate 6 Skimmed milk/ Mung bean yoghurt with twelve-hour soaked mung bean samples. 87
ABSTRACT
This study was conducted to analyse the effects of Mung Bean with varying soaking times, and its partial replacement with skimmed milk in yoghurt production as well as the determination of the physicochemical and sensory properties of the yoghurt samples produced. Yoghurts were prepared using the following blends of skimmed milk to mung bean milk; 80:20, 85:15, 90:10, 95:5, 0:100, for mung bean samples soaked for six hours and twelve hours respectively and 100:0 as control sample. The results showed significant differences (p < 0.05) in crude protein, fat, crude fibre and ash content across both six-hour and twelve-hour soaked mung bean yoghurt samples. For the six-hour soaked yoghurt samples and the twelve-hour soaked yoghurt samples, moisture content was in the range of 81.69% to 82.67% and 79.82%. to 83.61% Crude protein, 5.48% to 8.71% and 6.47% to 9.12%. Fat content, 0.44% to 0.63% and 0.34% to 0.49%. Carbohydrate values ranged from 7.1% to 11.7% and 5.95% to 10.59%, and having the control sample at 15.64%. The Total Titratable acidity, pH, Lactose content, Syneresis and Viscosity showed significant differences (p< 0.05) across samples while the Specific gravity and Total Solids were not significantly different (p> 0.05). Microbiological analysis showed The 5% mung bean milk blend of the twelve-hour soaked yoghurt sample (SMB9), had the highest microbial load of 2.4x107CFU/ml, while the 20% mung bean milk blend on the six- hour soaked yoghurt sample (SMB1) and 10% mung bean milk blend of the twelve-hour soaked yoghurt sample (SMB8) had No Growth of microorganism and no microbial load. Based on the sensory evaluation result, the yoghurt substituted with 5% mung bean milk blend of the six- hour soaked yoghurt samples, was the most preferred even as it had lower levels of moisture, fat, crude protein, fiber, mineral content and high carbohydrate content. The results from this study revealed that the composition and nutritional potential of the mung bean may be of high interest to health of consumers hence promoting its greater use through encouraging wide cultivation and introduction of improved varieties.
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Neglected and underutilized crops which are likely valuable as animal and human foods must be put to increased use to maintain balance between the population growth and the agricultural productivity, particularly in the tropic and subtropical area of the world in order to ensure food security (FAOSTAT, 2010). Milk is “a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food” (Ladokun and Oni 2014). While Plant milk (plant-based liquid, alternative milk, nut milk or vegan milk) is a manufactured, non-dairy milk beverage made from water-based plant extract for flavouring and aroma (Kemper, 2018). Skimmed (or skim) milk is made when all the milk fat is removed from whole milk and it tends to contain around 0.1% fat (Ward, 2017). Milk consists mainly of water and contains some serum solids or milk solids-not-fat (MSNF) such as lactose, caseins, whey proteins, and minerals. Milk also naturally contains fat (Pehersson et al., 2000).
Yoghurt (yogurt or yoghourt) is semi solid fermented milk gel product with a firm (set) and viscous (stirred) texture and has “viscoelastic” properties (Lucey, 2002). ‘a product resulting from milk by fermentation with a mixed starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus’ (Ramchandran, 2009). The characteristic texture and tart flavour in yoghurt is as a result of the fermentation of lactose to lactic acid, using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yoghurt. Some countries in the world require their yoghurt to contain a specific amount of colony-forming units (CFU) of bacteria; China, for example, requires the number of lactobacillus bacteria being at least 1 million CFU per millilitre, (Han et al., 2012).
Legumes are low-glycemic-index and low-energy-dense foods containing high proportions of dietary fiber, vegetable proteins, oligosaccharides and phenol (Tharanathan and Mahadevamna, 2003). Legume crops are widely spread the world over, and they are reported to have demonstrated global adaptability, genotypic, phenotypic diversity and different means of preparation and dietary use (Uebersax and Siddiq, 2012). Usually legumes are consumed as whole or split form and it is cooked by following precooking process such as soaking (Timoracká et al., 2010).
Mung bean (Vigna radiata) also known as Green gram, mash or moong, as “A plant species of the legume family; an annual vine which has yellow flowers and fuzzy brown pods.” Mung bean was formerly in the genus Phaseolus before being moved to Virgna. The species are often incorrectly cited as Phaseolus aureus or Phaseolus radiates.
Vegetable milk satisfies the craving of a traditional breakfast, providing our body with beneficial substances but zero cholesterol and almost no intolerance-inducing substances. They are healthy and light because, they generally don’t contain sugar, but have reduced amounts of saturated fatty acids (Magni, 2015).
1.2 STATEMENT OF PROBLEM
Allergic reactions, lactose intolerance, calorie concerns and the prevalence of hypercholesterolemia experienced by consumers have led to research into plant-based milk alternatives to dairy milk from alternative sources (Mung bean, coconut, rice, etc). These milk sources serve as cheaper and easily accessible alternatives, replacing dairy milk from animal sources in yoghurt production. Also, there is also the need to provide inexpensive alternatives to certain groups of consumers who believe in the preservation of animal.
1.3 JUSTIFICATION
According to Berry (2018), 54% of consumers would like to eat more plant based foods and beverages. Thus this research; aimed at producing a cheap, nutritious milk alternative, improve quality attributes (nutrient and general acceptability) of the mung bean/skimmed milk yoghurt blend, while giving the consumer variety in this choice of beverage.
1.4 OBJECTIVES
The broad objective of this study was to determine the physicochemical and sensory properties of yoghurts produced using varying proportions of mung bean milk and skimmed milk, while varying their soaking times.
The specific objectives were to:
i. Produce mung bean milk
ii. Produce yoghurt from blends of mung bean milk and skimmed milk.
iii. Determine physicochemical properties of mung bean milk/skimmed milk yoghurts.
iv. Determine sensory properties of the yoghurts.
v. Determine microbial composition of the yoghurts.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment