ABSTRACT
Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. In Nigeria, some animal milk are not usually available and also have other limitations for their wider use. It is necessary to consider other available and less expensive source of vegetable protein such as soybean and beetroot. This study deals with the production and quality evaluation of soy-beetroot yoghurt. Five blends of the soy-beetroot yoghurt were formulated with the ratio of soybean: yoghurt as 100:0 (AL2), 95:5 (AL3), 90:10 (AL4), 85:15 (AL5), 80:20 (AL6) and 100% cow milk (AL1) used as control. There was significant (p<0.05) difference in the proximate composition of the blends. The control sample (AL1) ranked highest in ash (0.66%), fat (1.82%), fibre (0.56%) and protein (5.95%). The values of AL6 for ash (0.55%), fibre (0.38%) and protein (3.63%) were close to that of the control. It also had more moisture and carbohydrate than the control. There was no growth of fungi or E. Coli in the blends. Lactobacillus spp was identified 1.0x105 Cfu/ml. The control was significantly (p<0.05) different and ranked highest in all sensory parameters. The highest among the composite yoghurts in appearance was AL2 (7.25), clarity (AL4:7.00), Taste (AL6:6.60), flavour (AL4:6.50), and mouthfeel (AL4:6.65). However, there was no significant difference in the appearance, clarity, flavour and mouthfeel of the yoghurt blends. AL1 (control) had general acceptability of 8.45 while AL6 followed closely with 6.95, all on a 9-point hedonic scale. This study suggests that the combination of soymilk and beetroot in the ratio of 80:20 can yield a nutritional composite yoghurt of acceptable organoleptic standard.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of contents vi
List of Tables ix
List of Figures x
List of Plates xi
Abstract xii
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of Problem 3
1.3 Justification of the Study 3
1.4 Objectives of the Study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Origin of Soybeans 5
2.1.1 Nutrient composition and uses of soybean 5
2.1.2 Soymilk 6
2.2 Origin and Description of Beetroot 10
2.2.1 Health Benefits and uses of Beetroot 12
2.3 Description of Yoghurt 18
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of Raw Materials 20
3.2 Methods of Preparation 21
3.2.1 Processing of Beetroot juice 21
3.2.2 Processing of Soybeans into soy milk 23
3.2.3 Beetroot Soy yoghurt Preparation 25
3.3 Methods of Analysis 28
3.3.1 Proximate Composition 28
3.3.1.1 Determination of Moisture Content 28
3.3.1.2 Determination of Ash Content 29
3.3.1.3 Determination of Fat 29
3.3.1.4 Determination of Crude Fiber 30
3.3.1.5 Determination of Crude Protein 30
3.3.1.6 Determination of Carbohydrate 31
3.3.1.7 Determination of Total Energy 31
3.3.2 Total Solid Determination 32
3.3.3 Determination of Lactose 33
3.4 Microbial Analysis 34
3.4.1 Sterilization 34
3.4.2 Method of Microbial Analysis 34
3.5 Sensory Evaluation 35
3.6 Statistical Analysis 35
CHAPTER 4: RESULT AND DISCUSSIONS
4.1 Production of Soy-Beetroot Yoghurt 36
4.2 Physicochemical Composition 37
4.3 Microbial Composition of Soy-Beet Root Yoghurt 40
4.4 Sensory Evaluation 42
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 44
5.2 Recommendations 44
REFERENCES 45
LIST OF TABLES
Table 2.1 Proximate composition of soybean seed 9
Table 2.2 Proximate composition of beetroot 16
Table 2.3 Mineral composition of beetroot 17
Table 3.1 Formulation of Soy--Beetroot Yoghurt Blends 26
Table 4.1 Physico Chemical Composition of Soymilk-Beet Root Yoghurt 38
Table 4.2 Microbial composition 41
Table 4.3 Sensory Analysis of Soymilk-Beet Root Yoghurt 43
LIST OF FIGURES
Fig. 3.1 Flowchart of Beetroot Juice Production 22
Fig. 3.2 Flowchart of soymilk Production 24
Fig. 3.3 Flowchart of Beet-soymilk yoghurt production 27
LIST OF PLATES
Plate 1: Soybean 20
Plate 2: Beetroot 20
Plate 3 control (100% cowmilk yoghurt) 36
Plate 4 Soy-beetroot yoghurt 36
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Yoghurt is a diary product produced by bacterial fermentation of milk through the addition of a starter of active yoghurt mixed culture. The bacteria used to make yoghurt are known as yoghurt cultures. These cultures include; Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristics (Xue Han et al., 2016).
The lactic acid lowers the pH, makes it tart, causes the milk protein to thicken and acts as a preservative since pathogenic bacteria cannot grow in acid condition. The decrease in pH inhibits the growth of pathogenic bacteria. The lactic acid produced is also responsible for the characteristics flavor and aroma of yoghurt, and helps to maintain High quality of the yoghurt during storage and packaging The partial digestion of milk when these bacteria ferment milk makes yoghurt easily digestible (Mbaeyi-Nwaoha et al., 2017).
Yoghurt is a very versatile food stuff which is eaten both as food on its own or ingredient in other foods. Yoghurt is a probiotic product since it contains live active microorganisms which upon ingestion in sufficient number exert health benefit beyond the inherent basic nutrition, and it can be used in marinades, dips, sauce, dressing, baked goods, chilled and frozen dessert amongst others (Mbaeyi-Nwaoha et al., 2017).
Beetroot is a flavouring agent. It produces green lops and a swollen root during growing season. It is highly productive and usually free of pest and disease. It is rich in several vitamins, hence it is an ideal vegetable for health- conscious people. Beetroots are usually grown for salad and extraction of sugar from roots. The ball is usually round and small with thin red-brown skin and notably sweet flavor. Red beetroot has the peculiarity of bleeding a crimson dye called betanin (Dhineshkumar and Ramasamy, 2016).
Beetroot is a good source of protein, diary fiber, important vitamin, minerals and rich in carbohydrates and betanin but very low in fat and free from cholesterol. It has anti-carcinogenic properties and provides a way to boost immune system (Mbaeyi-Nwaoha et al., 2017).
Soybean contains significant amount of phytic acid, dietary minerals and B vitamins. Soybean vegetable oil used in food and industrial application is another product of processing the soybean crops. Soybean is the most important protein source for feed farm animals that in turn yields animal protein for human consumption.
Soybeans are a globally important crop providing oil and protein. Soybean products are used in a large variety of processed foods (Riazi, 2006). Soymilk is a plant-based drink produced by soaking grinding soybean, boiling the mixture and filtering out remaining paniculate. It is a stable emulsion of oil, water and protein.
Soymilk in particular has occupied a unique position in the diet of India population because they form a major and cheap sources of protein calories minerals and some vitamins. A variety of acceptable foods can be developed from soy beans to get in the Indian diet. Soy milk based on yoghurt offered a considerable appeal for a growing segment of consumers with certain diary and health concerns. Soy milk based yoghurt has advantages over milk yoghurt as it reduces level of cholesterol, saturated fat and does not contain lactose. Among all the sources of vegetable proteins, soybeans assumes the most prominent position on account of its high protein. It contains 40% protein and 20% oil (Rahul et al., 2019).
1.2 STATEMENT OF PROBLEM
In Nigeria, some animal milk are not usually available and also have other limitations for their wider use. It is necessary to consider other available and less expensive source of vegetable protein such as soybean and beetroot.
In less developed countries, the increase in the availability of animal protein to meet the demands of the population and minimize malnutrition crisis is difficult therefore there is need for adequate dietary source of cheap protein to improve the quality of the diet of the people.
1.3 JUSTIFICATION OF THE STUDY
The problem of malnutrition will be reduced especially in children if there is increased consumption of Protein from legumes.
Soybean is a cheap and good source of protein for the prevention of malnutrition, and also for vegetarians and people who want to reduce the amount of meat they eat. Soybean product is a substitute to animal product because it offers a complete protein profile unlike some other beans.
Beetroot is a good source of protein, vitamin which can improve athletic performance, reduce blood pressure and increase blood flow. It also helps in improving digestion and lowering the risk of diabetes.
1.4 OBJECTIVES OF THE STUDY
The main objective of this is to evaluate the quality characteristics of soy-beetroot yoghurt. The specific objectives are:
i. To extract milk and juice from soybean and beetroot, respectively.
ii. To produce yoghurt from blends of soybean and beetroot extracts.
iii. To evaluate the nutritional and physicochemical compositions of soy-beetroot yoghurts.
iv. To evaluate the microbial load of the soy-beetroot yoghurts.
v. To evaluate the sensory characteristics of the soy-beetroot yoghurts.
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