ABSTRACT
The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes.
Attempts were made to review relevant literatures to provide information in all areas covered by this work. Different measures that were used are 50/50, 100%. The taste panels were requested to evaluate such qualities which include appearance, taste, colour, flavour, texture.
It was discovered that the dishes made from taste, colour, flavour, texture. It was discovered that the dishes made from these food commodities had flavour, looked colourful, palatable and presentable.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgmentiv
Abstract v
Table of contents vi
CHAPTER ONE
1.1Introduction 1
1.2Background information5
1.3Statement of the problem 7
1.4Aims and objectives 8
1.5Purpose of the study 9
1.6Significance of the study 9
1.7Scope and limitation of the study 11
CHAPTER TWO
2.0Literature review 13
2.1History of soyabeans in Nigeria 18
2.2The need of soyabeans in Nigeria diet20
2.3The importance of soyabeans in Nigeria diet.21
2.4The processing of soyabeans grains for
domestic uses. 22
2.5The need to increase and enrich menu23
CHAPTER THREE
3.0Methodology 25
3.1preparation of soyabeans flour26
CHPATER FOUR
4.1Analysis and interpretation of data/
Treatment of result32
4.2Sensory evaluation 32
4.3Result and discussion 33
CHAPTER FIVE
5.1Summary of finding 40
5.2Conclusion 41
5.3Recommendation 43
