ABSTRACT
Isolation and sensory evaluation of palm wine yeast from palm wine gotten from Ndoro market was analyzed on bread fermentation. The ability to get quality bread depends on its ingredients, skill and a very good fermentative agent. In this study, palm wine was gotten from Ndoro market, together with commercial yeast, which serves as the control yeast and they were cultured at 300C to isolate different yeast species from palm wine using the appropriate identification techniques like the colony morphology, microscopic observations and fermentative ability. The yeast isolates were then used to bake bread at 1800C for 8 minutes and the sensory properties of the bread like volume, crust, color, internal color, structure, texture, flavor, aroma, crumb clarity and elasticity were analyzed. Bread sample B5 showed the highest mean when compared to volume (4.4), crust (4.0), color (4.3), internal color (4.4), structure (3.3), texture (3.6), flavor (3.7), aroma (4.1) and crumb clarity (3.4) more than the control which had volume (4.3), crust (3.5), color (3.7), internal color (4.0), structure (2.5), texture (3.1), flavor (3.5), aroma (4.0) and crumb clarity (3.4),. Although some of the isolates did not have high leavening ability like the control, they influenced the aroma and flavor more than the control. Thus, these isolates may be combined to give varieties of sensory properties on bread and with the right industrial facilities would become an indigenous baker’s yeast.
TABLE
OF CONTENTS
Title Page
Certification
Dedication
Acknowledgement
Table contents
List of Tables
Abstract
CHAPTER
1
INTRODUCTION
1.1 Introduction 1
1.2 Statement
of Problem 2
1.3 Aim and Objective 3
1.4 Specific Objective 3
1.5 Significance of the Study 3
CHAPTER
2
LITERATURE
REVIEW
2.1 Nutrition
and Growth of Yeast 5
2.2 Ecology
of Yeast 5
2.3 Uses
of Yeast 6
2.4 Baking
(Bread and Related Products) 6
2.4.1 Wine 8
2.5 Bread
Production 8
2.5.1
Basic Ingredient of Bread 9
2.6 Dough
Mixing 10
2.6.1 Punching
(knock. back) 10
2.6.2 Scaling 10
2.6.3
Molding 10
2.6.4 Panning 10
2.6.5
Proofing 10
2.6.6 Baking ` 11
2.7 Palm
Wine (Elaeisguinnensis) 11
CHAPTER
3
MATERIALS
AND METHODS
3.1 Raw
Material 12
3.2 Equipments 12
3.3 Isolation
of Yeast Species 12
3.4 Characterization
Test for Viability of Yeast 13
3.5 Cultivation
of yeast isolates for dough fermentation 13
3.6 Dough
Fermentation 14
3.7 Analysis
of Baked Dough Sample 14
3.8 Proximate
Analysis 14
3.9 Statistical
Analysis 16
CHAPTER 4
4.0 Results 17
CHAPTER 5
5.0 Discussion, Conclusion and Recommendation 22
5.1 Discussion 22
5.2 Conclusion 25
5.3
Recommendation 26
REFERENCES 27
LIST OF
TABLES
Table
1: Morphological and biochemical
characteristics
of the
yeast isolated from palm wine 18
Table 2: Physical
properties of bread produced using
difference
yeast isolated from palm wine. 19
Table3: Proximate
composition of bread produced
using
different yeast isolated from palm wine 20
Table 4: Sensory
properties of the different breads produced
from by the palm yeast isolates 21
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND
OF THE STUDY
Bread
is traditionally made from flour, water, salt and yeast. Bread is all its form
is an important part of the human diet, but for many people, it is much more.
It has a honey comb structure and may be regarded as solid foam with a
multitude of pockets of carbon dioxide distributed uniformly throughout it
bulk. (Lean, 2006). Bread is a staple food from flour or meal mixed with other
dry and liquid ingredients, usually combined with a leavening agent andkneaded,
shaped into loaves and baked. Bread alone with cereals, rice and pasta, make up
the foundation of a healthy diet. Derived from grains, these foods are rich
source of energy. (Carbohydrate), provide some protein,are economical and are
naturally low in fat (Burrier and Legras, 2014). Not only is it an important
source of carbohydrate,it’s also portable and compact, which helps to explain
why it has been an integral part of our diet for thousands of years (Loham,
2012).
The
outer hard portion of bread is called the crust.The crumbs texture is greatly
determined by the quality of the pores texture in the bread (Daobread, 2012).
The bread ingredients are formulated to give bread it’s taste, structure,
aroma, texture and nutrients. This ingredients includes; flour, liquids,
leavening agent, salt, sweeteners,fats or oil and additive (Optional). Burrier
and (Lucas, 2014; Ashton, 2009).
Yeast
are living unicellular, eukaryotic, polyphyletic and ubiquitous micro-organisms
commonly found on fruits, vegetables and other plant materials. They are
facultative anaerobes and can respire and survive under both aerobic and
anaerobic conditions. In the absence of oxygen, they can ferment sugar into alcohol
(Ethanol) and carbon dioxide and enough energyand convert sugar into high biomass
(Kevin, 2005).
Palm wine is an alcohol beverage produced from the sap of
various palm tree species and usually consumed in parts of African, Asia and
South Amarica (Chandraskhar et al., 2012). In African, the sap is
most often taken from wild data palms such as phoenix sylvestris (The palmyra)
and caryotaurens, from oil palms such as elacisguineensis or from raphia,
kithul or nipa palm. The liquid collected, is a cloudy whitish beverage with a
sweet alcoholic taste and very short shelf life of only one day. The wine is
consumed in a variety of flavors varying from sweet unfermented to sour,
fermented and vinegary (Chandraskhar et al.,
2012).
Palm
wine contains good amount of microorganisms, the types and number of organisms
encountered vary widely even from tree to tree (Theivendiravagah et el 1987). From microbial analysis of
palm wine, it includes both yeast and bateria. Ezenroye and Okerentugba (2001),
reported the genetically and physiologically different isolated yeasts from
palm wine. Yeast popoulations have been reported in the palm wine in
concentration of about 104 to 107 Cfu/ml. palmwine yeast
isolated from freshly tapped palmwine are mainly saccharomyces and candida from
different trees. The saccharomyces species identified are as follows: Schizosaccharomyces pombe, Saccharomyces
cerevisiae, Debaromyces hensenii, Zygosaccharomyces rouxii (Chandraskhar et al 2012).
1.2 STATEMENT OF PROBLEM
Elacis
guineensis harbours many yeast species. Although considerable amount of work
has been done in characterizing the yeast strains present in palm wine , there
are only few information available on the leavening ability of the yeast. Even
though palm wine is consumed and used around the world and also plays an
important role in the economic and social life of the people, palm wine has not
been comprehensively evaluated for quality improvement and possible
exploitation of the biological and chemical constituents or by products (Ovoba et al 2012).
1.3 AIM AND
OBJECTIVE
The main aim of
this research work is to carry out the physico-chemical analysis and sensory
quality of bread produced using different indigenous yeast isolated from palm
wine, in order to offer an insight into the overall quality of the bread.
1.4 SPECIFIC
OBJECTIVE
i.
To produce bread using
different indigenous yeast isolated from palm wine.
ii.
Toevaluate the sensory
performance on the bread
iii.
To check the organoleptic
analysis of the yeast.
1.5 SIGNIFICANCE
OF THE STUDY
This
research work will help to check the organanoleptic properties of yeast
isolated from palm-wine and also to help in cultivating the use of indigenous
levering agent and prevent the high cost of importing bakers yeast from other
countries.
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