Quality Characteristics of Biscuit Produced with Wheat-Sweet Potatoes Composite Flour

Chapter One

1.1 History Of Soybeans
1.2 Uses Of Soybeans
1.3 Composition Of Soybeans
1.4 Nutritional Quality Of Soybeans
1.5 Anti-nutritional Factors
1.6 Trypsin Inhibitor
1.7 Haemagluttins
1.8 Soybeans Saponins
1.9 Protein Quality Of Soybeans
1.10 Aims And Objectives

Chapter Two
2.0 Literature Review
2.1 Milk From Soybeans
2.2 Nutritional Value Of Soybeans
2.3 Essential Amino Acid Content Of Soybeans
2.4 Undesirable Components Of Soybeans
2.4.1 Trypsin Inhibitor
2.4.2 Clrease
2.4.3 Haemagluttuis
2.4.4 Gioterogens
2.4.5 Phytic Acid
2.4.6 Bitter And Beeny Flavour
2.4.7 Flatus
2.4.8 Soy-milk Flavour
2.4.9 Soy-milk And Lipoxidase Activity
2.6.1 Nutritional Aspect Of Soy-milk
2.6.2 Proteins
2.6.3 Vitamins And Minerals
2.6.4 Fats

Chapter Three
3.1 Materials
3.2 Methods I Hot Extraction Method
3.3 Method Ii Cold Extraction Method
3.4 Method Iii Soaking Before Hot Extraction Method
3.5 Method Of Analysis

Chapter Four
4.0 Result And Discussion
4.1 Effect Of Soaking Time On The Organ-optic Qualities Of Soy-milk
4.2 Effect Of Soaking Time On The Protein Recovery And Total Solids
4.3 Effect Of Blanching Time On The Organoleptic Qualities Of Soy-milk
4.4 Effect Of Blanching Time On Protein Recovery And Total Solids

Chapter Five
5.0 Conclusion And Recommendation
5.1 Conclusion
5.2 Recommendation
References