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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9258

Title: Effect of variety and processing temperature on the yield, quality and shelf-life of milk from three varieties of soybeans by the Vitagoat system
Authors: Atuahene, Emmanuel
Issue Date: 14-Oct-2016
Abstract: Three improved varieties of soybean, Anidaso, Nangbaar and Quarshie were used in the study to determine the effect of variety and processing temperature on the yield, quality and shelf-life of soymilk produced by the VitaGoat processing system. Two kilograms of each of the varieties were processed into soymilk at three temperatures, 110oC, 115oC and 120oC. The yield of each variety at the various temperature levels was measured by the total volume the soymilk produced. Three samples of the soymilk from each variety were randomly selected for proximate analysis. Five samples were also randomly selected, kept at room temperature and monitored daily for three weeks to determine their shelf-life based on spoilage by coagulation. The yield of soymilk produced by Nangbaar was significantly (p<0.01) higher than that of Anidaso and Quarshie. For processing temperature, soymilk produced at 110oC was significantly (p<0.01) higher than that of 115oC and 120oC. The interaction between Anidaso and 110oC produced significantly (p<0.01) highest yield of soymilk than that of the other interactions. Anidaso produced significantly (p<0.01) highest content of protein than Nangbaar and Quarshie. Soymilk produced at 110oC was significantly (p<0.01) highest in protein content than 115oC and 120oC. The combined effect of Anidaso and 110oC was significantly (p<0.01) highest in protein content than that of the other combinations. The soybean varieties did not significantly (p<0.01) influenced the shelf-life of soymilk during the study. Soymilk produced at 120oC was significantly (p<0.01) longer in shelf-life than that of 110oC and 115oC. Quarshie by 120oC was significantly (p<0.01) longest in shelf-life than that of the other interactions. It is concluded that Anidaso at 110oC is rated the best among the varieties and processing temperature for producing high protein content.
Description: A thesis submitted to The School of Research and Graduate Studies, Kwame Nkrumah University of Science and Technology in partial fufilment of the requirements for the award of degree of Master of Philosophy in Science (Postharvest Physiology), 2016
URI: http://hdl.handle.net/123456789/9258
Appears in Collections:College of Agric and Natural Resources

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