EVALUATION OF SOME PHYSICAL AND CHEMICAL CHARACTERISTICS OF IFE BROWN BEAN, SOY BEANS AND SOME SOY BEAN PRODUCTS
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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).
Fat-free
(defatted) soybean meal is a significant and cheap source of protein for animal
feeds and many pre-packaged meals; ( Swarthmore College Computer Society,
2012). Soy vegetable oil is another product of processing the soybean crop. For
example, soybean products such as textured vegetable protein (TVP) are
ingredients in many meat and dairy analogues (Riaz and Mian, 2006). Soybeans
produce significantly more protein per acre than most other uses of land (
National Soybean Research Laboratory., 2012).
Traditional
non fermented food uses of soybeans include soy milk, and from the latter tofu
and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto,
and tempeh, among others. The oil is used in many industrial applications. The
main producers of soy are the United States (35%), Brazil (27%), Argentina
(19%), China (6%) and India (4%) (USDA, 2012). The beans contain significant
amounts of phytic acid, alpha-linolenic acid, and the isoflavones genistein and
daidzein.
The soybean
[Glycine max (L.)] Merrill, family Leguminosae, subfamily Papilionoidae]
originated in Eastern Asia, probably in north and central China. It is believed
that cultivated varieties were introduced into Korea and later into Japan some
2000 years ago. Soybeans have been grown as a food crop for thousands of years
in China and other countries of East and South East Asia and constitute to this
day, an important component of the traditional popular diet in these regions.
Although the
U.S.A. and Brazil account today for most of the soybean production of the world
(see Table 1), the introduction of this crop to Western agriculture is quite
recent. Soybeans are primarily an industrial crop, cultivated for oil and
protein. Despite the relatively low oil content of the seed (about 20% on
moisture-free basis), soybeans are the largest single source of edible oil and
account for roughly 50% of the total oilseed production of the world(FAO,
1992).
With each
ton of crude soybean oil, approximately 4.5 tons of soybean oil meal with a
protein content of about 44% are produced. For each ton of soybeans processed,
the commercial value of the meal obtained usually exceeds that of the oil .
Thus, soybean oil meal cannot be considered a by-product of the oil
manufacture. The soybean is, in this respect, an exception among oilseeds.
It can be
calculated that, the quantity of protein in the yearly world production of
soybeans, if it could be totally and directly utilized for human consumption,
would be sufficient for providing roughly one third of the global need for food
protein. This makes the soybean one of the largest potential sources of dietary
protein. However, the bulk of soybean oil meal is used in animal feeds for the
production of meat and eggs. Despite considerable public and commercial
interest in soybean products as food, the proportion of soybean protein
consumed directly in human nutrition is still relatively small(FAO, 1992).
1.2
Production
World
production of soybeans has increased by a factor of eight in the last half
century to reach its present level of over 100 million metric tons per year
(Table 1). The leading producers are the U.S.A. (45%), Brazil (20%) and China
(12%). Much of this phenomenal growth was due to the sharp increase in the
U.S.A. production between 1950 and 1970, and to the introduction of the soybean
to Brazilian agriculture in the sixties.
An important
factor in this development was the considerable improvement in the yields,
through plant breeding and advanced agro technical practice. Consideration of
the economic advantages of soybeans has led many countries to start large scale
production of this crop. The consequences of these efforts are now beginning to
be seen. The share of the “rest of the world” in the production scene has been
growing steadily to reach the present level of 23%(FAO, 1992).
Table 1.
World production of soybeans COUNTRY
COUNTRY
PRODUCTION
( million
metric tons ) kilogram/hectare
1976 1986
1987 1988 1976 1988
U.S.A. 34.4
52.8 52.3 41.9 1721 2270
Brazil 11.2
13.3 17 18 1750 1859
China 12.1
16.6 12.2 10.9 855 1443
WORLD 62.1
94.4 100.2 92.3 1384 1909
Source: FAO
Production Yearbook, 1992
1.3
Marketing
Soybeans are
marketed as most other major bulk commodities. Spot and future prices are
governed by offer and demand. With the exception of periods of disastrous
drought in the major producing areas, supplies have been able to keep abreast
of the increasing demand. Consequently, the price of soybeans on the
international market has remained remarkably stable, despite inflation.
Over 25% of
the world production of soybeans is traded, unprocessed, on the international
market. Most of the trading is done by a small number of large companies. The
U.S.A. is the leading exporter, with approximately 75% of the traded volume.
The leading importer is Japan. In addition, very considerable quantities of
soybeans are processed in the countries of production, for export as meal or
oil. In fact, some countries favour the export of meal and/or oil over the
export of unprocessed beans, as a matter of foreign commerce policy. As an
example, exports of soybean meal from Brazil far exceeds the quantity of raw
soybeans exported by that country.
The peculiar
meal/oil ratio of soybeans, as mentioned before, may create an exportable
surplus of one of the two products. This type of imbalance between the local
demands for oil and protein explains part of the international commerce of
soybean meal and oil.
Soybeans are
sold by grade and the price is adjusted accordingly. In the U.S.A., soybeans
are classified as grains and as such, their grading is regulated by the U.S.
Grain Standards Act. The criteria for grading are test weight (weight per unit
volume, lb./bushel), damaged seeds and calor (proportion of green, brown or
black beans). The purchaser may include additional quality parameters according
to the end use.
Moisture
content is an absolute requirement and it is always specified in the contracts
and certificates, regardless of grade.
Soybean
production and trade quantities are often expressed in bushels. Although the
bushel is a unit of volume, it can be converted to weight, assuming a standard
weight-per-bushel value. One metric ton of soybeans is normally equivalent to
36.7 bushels. Conversely, one bushel of soybeans weighs 60 pounds or 27.24 kilograms.
1.4
Agricultural Characteristics
Soybeans
grow well on almost all types of soil, with the exception of deep sands with
poor water retention. The optimal soil pH is 6.0 to 6.5, therefore liming may
be required. With respect to climate, the soybean grows best in temperate
zones. The soybean is a so-called short-day plant, meaning that flowering
occurs when the nights begin to lengthen. The breeding of varieties with
different maturation periods (maturity groups) has permitted optimal production
in a wide range of latitudes. Recently, a worldwide program, known as the
International Soybean Variety Experiment (ISVEX) and headed by the
International Soybean Program (INTSOY) of the University of Illinois at
Urbana-Champaign, demonstrated the feasibility of growing soybeans in
subtropical and tropical regions as well. It was found that, given adequate
variety selection and under experimental conditions, the yields obtained at
tropical and subtropical locations were comparable to those observed under
temperate climate conditions (about 1950 kg. per hectare). Although the yields
obtained in actual production by farmers are much lower, the results of this
remarkable experiment expand considerably the limits of the potential soybean
growing areas of the world.
Rainfall in
the range of 500 to 700 mm. is required for good yields. Adequate water supply
is especially important during the period of pod and seed development ( pod
filling stage ). Irrigation is now considered an essential factor for increased
profit and security to the farmer.
An important
characteristic of the soybean plant is its nitrogen fixation capability through
symbiosis with nodulating bacteria in the soil. It has been estimated that up
to 50% of the total nitrogen of the plant may be supplied by the nitrogen
fixing mechanism.
Soybeans are
planted in late spring to early summer. Full maturity is reached in
early-to-mid-autumn. At this point, the leaves start to yellow and drops and
the seeds begin to lose moisture. The decision when to harvest is important.
Ideally, soybeans should be harvested when the water content of the seed is
13%, the maximum safe moisture level for long-range storage. If the moisture
content at harvest is higher, forced-air drying of the seeds will be required
prior to storage. On the other hand, if the seeds are too dry, extensive
splitting and cracking of the beans may occur in the course of mechanical
harvesting. Another factor to be considered is the respiration losses of the
seeds between maturation and harvesting. Respiration rate is strongly
moisture-dependent, being higher at high moisture content. Therefore,
respiration losses may be considerable if harvesting is delayed too long when,
for example, the rate of natural drying of the seeds is low, due to humid weather.
The use of
heated-air dryers provides extra flexibility with respect to harvesting time
and rate of harvesting, independently of weather conditions.
1.5 Physical
Characteristics and Morphology of the Soybean
The shape of
the soybean seed varies from almost spherical to elongated and flat. The
industrial varieties grown for oil are nearly spherical while the elongated
varieties are the ones used as a vegetable. The colour of the seed may be
yellow, green, brown or black. Industrial varieties are yellow and the presence
of seeds of other colours in a lot is considered a defect. Seed size is
expressed as the number of seeds per unit volume or weight. Industrial soybeans
weigh 18-20 grams per 100 beans. The seeds of “vegetable” varieties are
considerably larger.
Seed
structure consists of the seed coat (hull) and two cotyledons, plus two
additional structures of lesser weight: the hypocotyls and plumule. The
cotyledon represent 90% of the seed weight and contains practically all the oil
and protein in its palisade-like cells. Microscopic examination of these cells
reveals the presence of protein bodies (also known as aleuron grains) and lipid
bodies (or spherosomes) which constitute storage bodies for proteins and oil,
respectively. Protein bodies measure, on the average, 10 microns while the
lipid bodies have, typically 0.2 to 0.5 microns in diameter.
The hull,
which accounts for roughly 8% of the seed weight, holds the two cotyledons
together and provides an effective protective layer.
1.6
Objective of the Study
The
objective of this study is to determine the physical and chemical
characteristics of Ife brown beans, soybeans and some of its products. Also to
determine the nutritional value of these legumes.
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THE PROBLEM AND PROSPECTS OF COCOYAM
PRODUCTION
ABSTRACT
It is a common practice in Nigeria
and other West Africa Countries especially in area lying within the rainforest
belt, with thick vegetation cover, the aim of management should be to avoid
excessive and inadequate level of farming system and maintains sufficient for
planting of cocoyam. The study therefore seeks to examine and appraise the
problems and prospects of cocoyam production in our society, a case study of
Ovia North East Local Government Area.
TABLE OF CONTENT
CHAPTER ONE
Background of the study
Statement of the problem
Research questions
Purpose of the study
Significance of the study
Scope of the study
Limitation of the study
Definition of terms
CHAPTER TWO
Historical Literature review
CHAPTER THREE
Research methodology
Research design
Population of the study
Research instrument
Data collection
Statistical techniques
CHAPTER FOUR
Data presentation and interpretation
of result
CHAPTER FIVE
Summary, conclusion and
recommendation
REFERENCES
QUESTIONNAIRE
CHAPTER ONE
INTRODUCTION
1.1
BACKGROUND TO THE STUDY
Cocoyam (colocasia spp and xanthosoma
spp) is grown in the tropical and sub-tropical regions of the world
particularly in Africa for human nutrition, animal feed, and cash income for
both farmers and traders (Onwueme and Chales, 1994). Cocoyam is vegetative
propagated using the corms and to a lesser extent the cormels. As food for
human consumption, the nutritional value parts of cocoyam is primarily caloric
(Davis et al, 1992). The underground cormels provides easily digested starch;
and the leaves are nutritious spinach like vegetable, which give a lot of
minerals, vitamins and thiamine (Tambong et al, 1997).
There are two major types commonly
grown in Nigeria namely; colocasia spp and xanthosma spp. In Nigeria, it is
regarded as a major crop especially in X2 female headed household. Nigeria is
one of the largest producers of cocoyam in the world contributing about 40% of
total annual production okinpshectares of land out of the total arable land of
27,900.00 hectares under cocoyam production.
Cocoyam grows in association with
other food and tree crops a system mostly practiced by subsistence farmers in
Nigeria. The bulk of the production of cocoyam is in South East, Nigeria
(Enyinnia, 2001). Cocoyam is regarded as
a major food crop in Nigeria especially in female headed households. Nwabuzor
(2001) noted that cocoyam can be consumed in various forms when boiled, fried,
pounded or roasted. It can also be processed into chips (“achicha”) which has a
long shelf and provides food all year round especially during lean planting
season (Asadu, 2006). Cocoyam leaves are also used as vegetable for preparing
soup in various part of the world. There is a decline in the yields of cocoyam
on the past few years. As population pressure on land continues to increases,
the importance of cocoyam in ensuring household food security is given adequate
recognition even through the present yield are still below expectation. This
could be attributed to a lot of factors such as climate variation, drought,
poor cultural practices among cocoyam growers, pest and diseases infestation
(Ezenwu, 2010).
Despite the usefulness of cocoyam
corms and leaves in human nutrition, its production and processing in Nigeria
is faced with a lot of challenges. Some of these challenges are the alarming
rate of land degradation and lack of improved varieties for commercial cocoyam
and leaf production. Decreasing rainfall and poor soil have also been
identified as some of the challenges processing of cocoyam in Nigeria (Osagoe,
2006). Therefore, this study was carried out with the broad objective of
ascertaining strategies for improving cocoyam production and processing among
women farmers in Edo State, Nigeria.
1.2
STATEMENT OF PROBLEM
In any human endeavour, there are
bound to be some obstacle or hindrance in any of achieving exception to this
general rule. Hence this research is designed to find out the problem and
prospects of cocoyam production in Ovia North East Local Government Area of Edo
State.
1.3
PURPOSE OF THE STUDY
The main aim of the study is to
examine and appraise the problem and prospects of cocoyam production in our
society, a case study of Ovia North East Local Government Area.
To know the number of farmer producing cocoyam in the local government
area.
To know the type of production system.
Identifying problem of cocoyam production
1.4
SIGNIFICANCE OF THE STUDY
It is a common practice in Nigeria
and other West Africa countries especially in area lying within the rainforest
belt with thick vegetation cover, the aim of management should be avoid
excessive and inadequate level of farming system and maintains enough stock raw
materials in period of short supply and anticipate price changes.
1.5
RESEARCH QUESTIONS
This study is centred on planning of
cocoyam in our local government council (Ovia North East) with more emphasis on
cocoyam production. Survey is a broad discipline that cannot be treated in full
in this study. The researcher while trying to obtain information from
respondents encountered certain drawback which hindered on farming system.
This investigation had a very limited
for the study and they only limited time for the study and they only limited
the work.
1.6
SCOPE OF THE STUDY
This study is centered on planting of
cocoyam in our local government council (Ovia North East) with more emphasis on
cocoyam production. Survey is a broad discipline that cannot be treated in full
in this study. The researcher while trying to obtain information from
respondents encountered certain drawback which hindered on farming system.
1.8
DEFINITION OF TERMS
Cocoyam: Cocoyam are herbaceous
perennial plants belonging to the family araceae and are grown primarily of
their edible roots, although all parts of the plant are edible. Cocoyam that
are cultivated as food crops belong to either the genus colocasia or the genus
xanthosoma and are generally comprised of a large spherical corm (swollen
underground storage stem), from which a few large leaves emerge.
Problem: A problem is a road block in
a situation, something that sets up a conflict and forces you to find a
resolution.
Prospect: A prospect is the
possibility that something fabulous will happen. After you graduate top of your
class at Harvard, for example, your job prospects look great.
Production: The process of making or
growing something for scale or use.
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Number: 2023350498
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