THE UTILIZATION OF SOYABEANS IN THE PRODUCTION OF SOME SELECTED DISHES IN HOTEL INDUSTRY
Abstract
ABSTRACT
This project work is aimed to examine the use of soyabeans for the production of some selected dishes in hotel industry. In achieving the aim of this research, specific objectives were utilized: to identify some local dishes that could be enriched with soyabean; to identify the materials use in the preparation of these dishes; to formulate recipes for the preparation of these dishes Tofu in vegetable source served with snow rice and soyabeans equis with corn flour swallow. The instruments used in collection of data for this work are: personal observation, interview and structured questionnaire. A total number of 10 panellist were selected. The data collected were analyzed using Anova table with the aid of Analytical Software (SPSS V.20). Result obtained showed X² Cal =0
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