Physical and Chemical Analysis of Seven Sample of Palm Oil
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Chapter One
1.1 History Of Soybeans
1.2 Uses Of Soybeans
1.3 Composition Of Soybeans
1.4 Nutritional Quality Of Soybeans
1.5 Antinutritional Factors
1.6 Trypsin Inhibitor
1.7 Haemagluttins
1.8 Soybeans Saponings
1.9 Protein Quality Of Soubeans
1.10 Aims And Objectives
Chapter Two
2.0 Literature Review
2.1 Milk From Soybeans
2.2 Nutritional Value Of Soybeans
2.3 Essential Amino Acid Content Of Soybeans
2.4 Undesirable Components Of Soybeans
2.4.1 Trypsin Inhibitor
2.4.2 Clrease
2.4.3 Haemagluttuis
2.4.4 Gioterogens
2.4.5 Phytic Acid
2.4.6 Bitter And Beeany Flavour
2.4.7 Flatus
2.4.8 Soymilk Flavour
2.4.9 Soymilk And Lipoxidase Activity
2.6.1 Nutritional Aspect Of Soymilk
2.6.2 Proteins
2.6.3 Vitamins And Minerals
2.6.4 Fats
Chapter Three
3.1 Materials
3.2 Methods I Hot Extraction Method
3.3 Method Ii Cold Extraction Method
3.4 Method Iii Soaking Before Hot Extraction Method
3.5 Method Of Analysis
Chapter Four
4.0 Result And Discussion
4.1 Effect Of Soaking Time On The Organoptic Qualities Of Soymilk
4.2 Effect Of Soaking Time On The Protein Recovery And Total Solids
4.3 Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk
4.4 Effect Of Blanching Time On Protein Recovery And Total Solids
Chapter Five
5.0 Conclusion And Recommendation
5.1 Conclusion
5.2 Recommendation
References
ABSTRACT
Physico-chemical properties of palm oil from different Nigerian oil palm local factories were determined at varying temperature, ß-carotene contents were determined by spectrophotometric method using Spectronic 21D spectrophotometer (digital) at wavelength of 440 nm.
Refractive index was determined by using Abbe refractometer while saponification value, acid value, free fatty acid contents, ester value, iodine value and peroxide value were determined by titrimetric method. Results showed that palm oil from Ogbomoso had the highest β-carotene contents, while palm oil from Ilelfe had the least β-carotene content, which was reduced progressively as the experimental temperature increased.
Physical and Chemical Analysis of Seven Sample of Palm Oil
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