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Graduation date: 1970

Severe malnutrition in children is unacceptable. Rising malnutrition and household food insecurity are common. The problems of hunger and malnutrition in Nigeria are more severe than before. It has been estimated that the percentage of Nigerian households that are food insured was 40% in 1998 increasing from 18% in 1986. Malnutrition is widespread and its prevalence is high. ,The incidence of malnutrition has increased as a result of economic hardships facing the country. It is the children who suffer most. Their energy needs are never met and they remain hungry and wasted. UNICEF, 1998, published the number of malnourished under-five Nigerian children between 1990-1997 as 48% underweight, 9% wasted and 43% stunted. Families are unable to provide animal protein for the growing needs of the children. The use of soybean to augment meals lacking in animal protein is becoming popular. The Kersey Nutrition Rehabilitation Centre (KNRC) uses soybean as its mainstay in the rehabilitation of malnourished children. Reduction of soybean's high concentratioI1S of phytic acid will greatly enhance the crop's nutritional value, especially zinc and iron whose supplementation in the malnourished has greatly improved the management and achieved better weight gain. Up to now, the malnourished children in the world wait for deliverance from their burden. It is hoped that fermented soy supplements will reach out to these children more than ever.

Lu, Ying. / Thesis submitted in: March 2007. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 142-155). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT(ENGLISH) --- p.iv / ABSTRACT(CHINESE) --- p.vi / TABLE OF CONTENT --- p.viii / LIST OF TABLES --- p.xii / LIST OF FIGURES --- p.xiv / ABBREVIATIONS --- p.xvii / Chapter CHAPTER 1: --- LITERATURE REVIEW --- p.1 / Chapter 1.1 --- Background of Sufu --- p.1 / Chapter 1.2 --- Classification of Sufu --- p.2 / Chapter 1.3 --- Production of Sufu --- p.3 / Chapter 1.3.1 --- Preparation of Tofu --- p.7 / Chapter 1.3.2 --- Preparation of Pehtze --- p.7 / Chapter 1.3.3 --- Salting and Brining --- p.8 / Chapter 1.3.4 --- Aging --- p.8 / Chapter 1.4 --- Biological and Chemical Changes during Sufu Production --- p.8 / Chapter 1.4.1 --- Microbial Changes during Sufu Production --- p.8 / Chapter 1.4.2 --- Proteolysis during Sufu Production --- p.9 / Chapter 1.4.3 --- Lipolysis during Sufu Production --- p.10 / Chapter 1.4.4 --- Flavor during Sufu Production --- p.10 / Chapter 1.5 --- Benefits of Sufu --- p.11 / Chapter 1.6 --- Existing Problems --- p.12 / Chapter 1.7 --- Exogenous Enzymes for Acceleration of Sufu Fermentation --- p.13 / Chapter 1.8 --- The Orthogonal Experimental Design --- p.14 / Chapter 1.9 --- Objective of This Study --- p.17 / Chapter CHAPTER 2: --- SURVEY ON PHYSICAL AND CHEMICAL PARAMETERS OF COMMERCIAL SUFU --- p.18 / Chapter 2.1 --- Introduction --- p.18 / Chapter 2.2 --- Materials and Methods --- p.19 / Chapter 2.2.1 --- Crude Protein Analysis --- p.19 / Chapter 2.2.2 --- Crude Fat Analysis --- p.19 / Chapter 2.2.3 --- Texture Profile Analysis (TPA) --- p.20 / Chapter 2.2.4 --- Free Amino Acid Analysis --- p.21 / Chapter 2.2.4.1 --- Chemicals and Standards --- p.23 / Chapter 2.2.4.2 --- Other Materials --- p.24 / Chapter 2.2.4.3 --- Additional Equipment --- p.24 / Chapter 2.2.4.4 --- Sample Pre-treament --- p.24 / Chapter 2.2.4.5 --- Preparing the Eluting Medium --- p.25 / Chapter 2.2.4.6 --- SPE and Derivatization --- p.25 / Chapter 2.2.4.7 --- GC-MS Conditions --- p.26 / Chapter 2.2.4.8 --- Calibration and Standard Curve Set Up --- p.26 / Chapter 2.2.4.9 --- Statistical Analysis --- p.27 / Chapter 2.2.5 --- Free Fatty Acid Analysis --- p.27 / Chapter 2.2.5.1 --- Chemicals and Standards --- p.27 / Chapter 2.2.5.2 --- Equipment --- p.28 / Chapter 2.2.5.3 --- Calibration and Standard Curve Set Up --- p.29 / Chapter 2.2.5.4 --- Free Fatty Acid Extraction --- p.29 / Chapter 2.2.5.5 --- GC-MS Conditions --- p.30 / Chapter 2.2.5.6 --- Statistical Analysis --- p.30 / Chapter 2.2.6 --- Sample Collection: Commercial Brands of Sufu --- p.31 / Chapter 2.3 --- Results --- p.32 / Chapter 2.3.1 --- Results of Crude Protein Contents in Commercial Sufus --- p.32 / Chapter 2.3.2 --- Results of Crude Fat Contents in Commercial Sufus --- p.33 / Chapter 2.3.3 --- Results of Texture Profile Analysis in Commercial Sufus --- p.34 / Chapter 2.3.4 --- Results of Free Amino Acids in Commercial Sufus --- p.37 / Chapter 2.3.5 --- Results of Free Fatty Acids in Commercial Sufus --- p.47 / Chapter 2.4 --- Discussion --- p.55 / Chapter CHAPTER 3: --- SHORTEN THE FERMENTATION TIME USING EXOGENOUS ENZYMES BY THE ORTHOGONAL EXPERIMENTAL DESIGN AND OPTIMIZE RESULTANT PROPERTIES --- p.58 / Chapter 3.1 --- Introduction --- p.58 / Chapter 3.2 --- Materials and Methods --- p.58 / Chapter 3.2.1 --- Laboratory-scale Sufu Production --- p.58 / Chapter 3.2.1.1 --- Preparation of Tofu --- p.58 / Chapter 3.2.1.2 --- Sub-culture Mold Strain --- p.59 / Chapter 3.2.1.3 --- Spore Suspension --- p.59 / Chapter 3.2.1.4 --- Preparation of Pehtze --- p.60 / Chapter 3.2.1.5 --- Inoculation of Tofu --- p.61 / Chapter 3.2.2 --- Brining and Aging with Addition of Enzyme Mixture --- p.62 / Chapter 3.2.3 --- Exogenous Enzymes of Food-grade --- p.62 / Chapter 3.2.3.1 --- Protamex --- p.63 / Chapter 3.2.3.2 --- Palatase --- p.64 / Chapter 3.2.3.3 --- Lipase --- p.64 / Chapter 3.2.3.4 --- Flavorzyme --- p.65 / Chapter 3.2.4 --- The Orthogonal Experimental Design --- p.65 / Chapter 3.2.4.1 --- Factors --- p.65 / Chapter 3.2.4.2 --- Statistical Analysis of Orthogonal Design L9 (34) --- p.66 / Chapter 3.2.5 --- "Crude Protein, Crude Fat and TPA Analysis" --- p.67 / Chapter 3.2.6 --- Free Amino Acid and Free Fatty Acid Analysis --- p.67 / Chapter 3.3 --- Results --- p.68 / Chapter 3.3.1 --- Orthogonal Results of Crude Protein Contents --- p.69 / Chapter 3.3.2 --- Orthogonal Results of Crude Fat Contents --- p.71 / Chapter 3.3.3 --- Orthogonal Results of Texture Profiles --- p.73 / Chapter 3.3.4 --- Orthogonal Results of Free Amino Acids --- p.80 / Chapter 3.3.5 --- Orthogonal Results of Free Fatty Acids --- p.108 / Chapter 3.4 --- Discussion --- p.121 / Chapter 3.4.1 --- Crude Protein of Enzyme Adding Sufu in Orthogonal Experiment --- p.121 / Chapter 3.4.2 --- Crude Fat of Enzyme Adding Sufu in Orthogonal Experiment --- p.122 / Chapter 3.4.3 --- Texture Profiles of Enzyme Adding Sufu in Orthogonal Experiment --- p.123 / Chapter 3.4.4 --- FAAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.124 / Chapter 3.4.5 --- FFAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.128 / Chapter CHAPTER 4: --- DISCUSSIONS AND CONCLUSION --- p.131 / REFERENCE --- p.142 / APPENDIX --- p.156

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Widespread protein-calorie malnutrition in many countries has stimulated interest in direct use of whole soybeans. However, acceptability of this protein/calorie-rich food is limited by several factors such as prolonged cooking time, poor texture and lack of consumer familiarity. Direct use of soybeans might be more acceptable if beans were dehulled prior to use. The objective of this investigation was to study the cooking quality, nutritive value, sensory characteristics and shelf life of dehulled soybeans in comparison with whole soybeans. The soaking time of whole soybeans was four times greater than that of dehulled soybeans (12 to 3 hr, respectively). Solid losses during soaking were greater for dehulled beans than for whole beans (8.6% and 0.7%, respectively), but cooking times (5.9 to 6.1 hr) were not significantly different. Whether raw or cooked, bean types did not significantly differ for PER, NPR and apparent digestibility. After cooking, there were significant increases in all nutritional parameters studied. Dry dehulled beans were significantly preferred over whole beans, but cooking reversed this preference. Both soybean types were stored in lots of 500 g polyethylene bags up to 6 mo at two environmental conditions (25°C, 75% RH, env. l; and 38°C, 90% RH, env. 11) and sampled monthly. Moisture content of whole and dehulled beans increased significantly during storage, however, rate of moisture increase was greater when both soybean types were stored under env. II. Cooking time of whole and dehulled beans increased linearly with storage duration. Storage environment affected the rate/extent of this increase (19%, env. I; 87%, env. II). Trypsin inhibitor activity decreased during storage; cooking destroyed this activity in all samples. PERs of dehulled beans were reduced by storage under both conditions, whereas those of whole beans were influenced only by env. II. For both soybean types, NPR and apparent digestibility values were independent of storage treatment. Color and odor of dry samples were adversely affected by storage duration under env. II. The increased color associated with storage under env. II. was less pronounced after samples were cooked. No practical limitation was found for dehulled beans in relation to whole beans and several advantages were suggested. Dehulled soybeans may constitute another alternative for increasing direct consumption of this protein/calorie-rich food.

Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Fung Pui-kwan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 128-153). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Figures --- p.xi / List of Tables --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 2. --- Literature review --- p.5 / Chapter 2.1 --- Soybean --- p.5 / Chapter 2.1.1 --- History of soybean --- p.5 / Chapter 2.1.2 --- Composition of soybean --- p.6 / Chapter 2.1.3 --- Nutritional value and health implications of soybean --- p.6 / Chapter 2.2 --- Soyfoods --- p.8 / Chapter 2.2.1 --- Nonfermented oriental soyfoods --- p.8 / Chapter 2.2.2 --- Fermented oriental soyfoods --- p.9 / Chapter 2.2.2.1 --- Soy sauce --- p.9 / Chapter 2.2.2.2 --- Miso --- p.12 / Chapter 2.2.2.3 --- Natto --- p.13 / Chapter 2.2.2.4 --- Tempeh --- p.13 / Chapter 2.2.2.5 --- Black bean --- p.14 / Chapter 2.3 --- Sufu --- p.15 / Chapter 2.3.1 --- History of sufu --- p.15 / Chapter 2.3.2 --- Sufu classification --- p.16 / Chapter 2.3.3 --- Sufu production --- p.17 / Chapter 2.3.4 --- Flavor origin of sufu --- p.22 / Chapter 2.3.5 --- Volatile components of sufu --- p.23 / Chapter 2.3.5.1 --- Alcohols --- p.23 / Chapter 2.3.5.2 --- Aldehydes --- p.23 / Chapter 2.3.5.3 --- Esters --- p.24 / Chapter 2.3.5.4 --- Furans --- p.25 / Chapter 2.3.5.5 --- Ketones --- p.26 / Chapter 2.3.5.6 --- Sulfur containing compounds --- p.27 / Chapter 2.4 --- Sensory evaluation and statistical analysis of data --- p.27 / Chapter 2.4.1 --- Types of sensory evaluation techniques --- p.28 / Chapter 2.4.1.1 --- Discriminative sensory analysis --- p.28 / Chapter 2.4.1.2 --- Consumer affective tests --- p.28 / Chapter 2.4.1.3 --- Sensory descriptive analysis --- p.29 / Chapter 2.4.2 --- The use of lexicons in sensory analysis --- p.30 / Chapter 2.4.3 --- The use of multivariate statistical analyses in sensory evaluation --- p.31 / Chapter 2.4.3.1 --- Multivariate Analysis of Variance (MANOVA) and Descriptive Discriminant Analysis (DDA) --- p.33 / Chapter 2.5 --- Relationship between instrumental and sensory data of commercial plain sufu --- p.34 / Chapter 2.5.1 --- Principal components analysis of sufu samples --- p.35 / Chapter 2.6 --- Objectives of the study --- p.36 / Chapter 3. --- Volatile components in sufu --- p.37 / Chapter 3.1 --- Introduction --- p.37 / Chapter 3.2 --- Materials and Methods --- p.41 / Chapter 3.2.1 --- Sample collection and preparation --- p.41 / Chapter 3.2.2 --- Supercritical fluid extraction (SFE) conditions --- p.41 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) conditions --- p.42 / Chapter 3.2.4 --- Qualification and Quantification of Volatile Compounds --- p.43 / Chapter 3.2.5 --- Gas chromatography-Flame Ionization Detection-Olfactometry (GC-FID-O) --- p.44 / Chapter 3.2.6 --- Omission experiments --- p.45 / Chapter 3.2.7 --- Statistical analysis --- p.46 / Chapter 3.3 --- Results and discussion --- p.49 / Chapter 3.3.1 --- Overall findings --- p.49 / Chapter 3.3.2 --- Acids --- p.54 / Chapter 3.3.3 --- Alcohols --- p.55 / Chapter 3.3.4 --- Aldehydes --- p.55 / Chapter 3.3.5 --- Other TV-containing compounds --- p.56 / Chapter 3.3.6 --- Esters --- p.57 / Chapter 3.3.7 --- Furans --- p.58 / Chapter 3.3.8 --- Ketones --- p.58 / Chapter 3.3.9 --- Miscellaneous compounds --- p.59 / Chapter 3.3.10 --- Sulfur-containing compounds --- p.60 / Chapter 3.3.11 --- Gas chromatography-flame ionization detection-olfactometry 6() (GC-FID-O) analysis --- p.60 / Chapter 3.3.12 --- Omission experiments --- p.66 / Chapter 3.4 --- Conclusion --- p.69 / Chapter 4. --- Sufu lexicon development and spectrum analysis of the flavor of sufu --- p.70 / Chapter 4.1 --- Introduction --- p.70 / Chapter 4.2 --- Materials and Methods --- p.71 / Chapter 4.2.1 --- Samples collection and preparation --- p.71 / Chapter 4.2.2 --- Basic design --- p.72 / Chapter 4.2.3 --- Selection of panelists......Prescreening --- p.73 / Chapter 4.2.4 --- Selection of panelists......Screening --- p.74 / Chapter 4.2.5 --- Panelist selection --- p.81 / Chapter 4.2.6 --- Panelist training --- p.82 / Chapter 4.2.7 --- Definition and preparation of the reference standards and scale setting --- p.85 / Chapter 4.2.8 --- Product evaluation --- p.92 / Chapter 4.2.9 --- Statistical analysis --- p.93 / Chapter 4.3 --- Results and discussion --- p.95 / Chapter 4.3.1 --- Reduction of the number of lexicons --- p.95 / Chapter 4.3.2 --- Analysis of variance (ANOVA) --- p.103 / Chapter 4.3.3 --- Overall product differences-pooled within canonical structure --- p.104 / Chapter 4.3.4 --- Sufu lexicons --- p.104 / Chapter 4.3.5 --- Comparison of sufu lexicons with its related products --- p.108 / Chapter 4.4 --- Conclusion --- p.109 / Chapter 5. --- Statistical Analysis of Chemometrics and Psychometrics of sufu --- p.112 / Chapter 5.1 --- Introduction --- p.112 / Chapter 5.2 --- Materials and methods --- p.114 / Chapter 5.3 --- Results and discussion --- p.114 / Chapter 5.3.1 --- Selection of the best number of factors --- p.114 / Chapter 5.3.2 --- Meaning of PC --- p.118 / Chapter 5.4 --- Conclusion --- p.124 / Chapter 6. --- General Conclusion and Significance of the Study --- p.125 / References --- p.128 / Appendix --- p.154

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