Production of soy sauce from locally cultivated soyabeans using Aspergillus Oryzae as the starter culture for the fermentation process
| dc.contributor.author | Arthur, Philip Lwanga | |
| dc.date.accessioned | 2011-11-22T01:47:38Z | |
| dc.date.accessioned | 2023-04-19T06:45:10Z | |
| dc.date.available | 2011-11-22T01:47:38Z | |
| dc.date.available | 2023-04-19T06:45:10Z | |
| dc.date.issued | 2004-11-22 | |
| dc.description | A thesis submitted to the Department of Biochemistry, Kwame Nkrumah University of Science and Tecnhnology, Kumasi Ghana in partial fulfilment of the requirements for the award of the Master of Science degree in Food Science and Technology, 2004 | en_US |
| dc.description.abstract | Soy sauce is a food condiment, which has become popular in Ghana especially in the urban areas. Production of the sauce in the country is unknown, though the main ingredient, soya beans (Glycine max (L.) Menu) is cultivated in Ghana. Due to the need to reduce the cost of importation of the soy sauce and adding value to the soya beans, a locally cultivated soya bean variety, Anidaso was used to produce soy sauce through a well-controlled fermentation process, using Aspergillus oryzae (ATCC 46249) as the starter culture and carried out in duplicate. The fermentation process was further carried out in plastic containers and the microorganisms that completed the fermentation were Lactobecillus spp. And Saccharomyces/Candida spp. Caramel and molasses were then added as additives to different portions of the inoculated samples and the control, after the fermentation process. Analysis of the final products showed significant differences (P < 0.05) between the inoculated samples and the control with respect to protein content, ethanol, pH, colour and total solids, and these are important properties of soya sauce. However no significant difference (P> 0.05) existed between the caramel/molasses treated samples and tie imported soy sauce samples that were used as the standards, with respect to colour, pH and total solids. Similarly the taste (saltiness, pungency, umami), flavour /odour and colour which are essential sensory characteristics of soy sauce as well as the overall acceptability, also showed no significant difference when compared to the standards. Thus a clear indication of the possibility of using locally cultivated soya beans via starter culture fermentation to produce soy sauce for local consumption has been established in this work. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/1924 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 3780; | |
| dc.title | Production of soy sauce from locally cultivated soyabeans using Aspergillus Oryzae as the starter culture for the fermentation process | en_US |
| dc.type | Thesis | en_US |
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