EVALUATION OF SOME PHYSICAL AND CHEMICAL CHARACTERISTICS OF IFE BROWN BEAN, SOY BEANS AND SOME SOY BEAN PRODUCTS
ABSTRACT
Soya beans and Ife brown beans were evaluated for their physical characteristics (seed size, seed shape, textile colour and weight) before and after cooking with hot plate. The cooking time of the Ife brown beans seed was 52 minutes and soya beans seed did not
cook after 180 minutes of boiling.
The chemical analysis revealed that the proximate composition for whole soya beans , dehulled soya bean, roasted soya bean flour and Ife brown bean were;CP. 22.69%, 24.56%, 20.94%, 27.75% and 19.44% respectively, while values were 7.42% for whole soya beans seed, 2.22% for dehulled soya beans, 5.86% for roasted beans, 1.88% for soya milk and 5.47% for Ife brown. The ash content were 4.90%, 4.75%, 3.85%, 1.50% and 3.6% for whole soya bean seed, dehulled soya bean seed, roasted soya bean flour, soya milk and Ife brown. The samples had EE of 22.28%, 25.78%, 24.71%, 15.37%, and 4.98%, respectively and their NFE were 42.68%, 42.69%, 44.64%, 46.50% and 66.51% respectively.
The mineral measured in the bean samples were Na: 0.04%, 0.02%, 0.12%, 0.03%, 0.03%; K: 0.43%, 0.49%, 0.51%, 0.33% and 0.29%; P 0.4%, 0.38%, 0.44%, 0.24% and 0.13% respectively. Ca content was 0.77%, 0.5%,0.35%, 0.39% and 0.24% respectively. While Mg was 0.03%, 0.14%, 0.25%, 0.15% and 0.12% respectively. Fe content was 22.68 mg/kg, 20.93 mg/kg, 24.56 mg/kg, 20.75 mg/kg and 9.35 mg/kg respectively. Zn was 12.55 mg/kg, 14.12 mg/kg, 13.08 mg/kg, 20.75 mg/kg and 7.35 mg/kg respectively. This study also shows that Ife brown absorbed more water than soybeans, soybeans were also smaller than Ife brown and the weight of Ife brown was also higher than soybeans. There were variability in the chemical composition of various beans samples.
TABLE OF CONTENT
Title page———ii
Abstract——–iii
Acknowledgement——–iv
Certification———v
Table of content——–vi
List of Tables——–viii
CHAPTER ONE
1.1 INTRODUCTION——1
1.2 Production—–2
1.3 Marketing ——-3
1.4 Agricultural Characteristics—4
1.5 Physical Characteristics and Morphology of the Soybean-7
CHAPTER TWO
LITRETURE REVIEW
2.1 Origin and History of soybean—–8
2.2 Soybean Varieties——12
2.4 Nutritional Importance of Soybean—–15
2.5 Some traditional product of Soybeans—-21
CHAPTER THREE
MATERIALS AND METHODS—–24
3.1 Sources of Materials——24
3.2 Physical Evaluation——24
3.3 Cooking characteristics—–25
3.4 Chemical Analysis——26
3.5 Mineral composition——28
CHAPTER FOUR
RESULTS AND DISCUSSION—–31
4.1Physical Characteristics of Soya Beans and Ife-brown-31
4.2Cooking duration and effect on physical characteristics of beans 31
4.3Proximate composition of soy beans, the proximate
products and Ife brown—–32
4.4 Mineral composition of soybeans, dehulled soybeans, roasted
soybeans flour, soymilk and Ife brown. —33
CHAPTER FIVE
DISCUSSION ——-34
5.1 Physical Characteristics —–34
5.2Chemical Analysis——35
CHAPTER SIX
CONCLUSION AND RECOMMENDATION —-37
6.1Conclusion ——-37
6.2Recommendation ——37
REFERENCE——-38
LIST OF TABLES
Table 1: World production of soybeans COUNTRY—-3
Table 2: Physical characteristics of Soybean and Ife brown—31
Table 3: Effect of Cooking on Seed Size and Shape—-32
Table 4: Proximate composition of soybeans and its products–33
Table 5: Mineral Composition of soybean and its product —34
CHAPTER ONE
INTRODUCTION
The soybean (U.S.) or soya bean (UK) (Glycine max) (Multilingual Multiscript Plant Name Database. Retrieved September, 2012.) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organization (FAO).
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