A TECHNICAL REPORT ON STUDENT

INDUSTRIAL WORK EXPERIENCE SCHEME

(SIWES)
UNDERTAKEN AT
FOOD SCIENCE AND TECHNOLOGY DEPARTMENTAL LABORATORY​
​FEDERAL UNIVERSITY OYE EKITI
IKOLE CAMPUS, IKOLE- EKITI, EKITI STATE, NIGERIA​

COMPILED BY:
TOLUWALASE GRACE OLUWAFERANMI
FST/2019/1050

SUBMITTED TO:
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE
FEDERAL UNIVERSITY OYE-EKITI, EKITI STATE NIGERIA

IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF

BACHELOR OF SCIENCE (B.Sc), DEGREE IN DEPARTMENT OF FOOD
SCIENCE AND TECHNOLOGY

SEPTEMBER, 2024
 CERTIFICATION

I hereby certify that this report on Student Industrial Work Experience (SIWES)
was prepared and compiled by Toluwalase Grace Oluwaferanmi
(Matriculation Number: FST/2019/1050) from the Department of Food
Science and Technology, Faculty of Agriculture, Federal University, Oye Ekiti
(FUOYE), Ekiti State, for the successful completion of my six (6) months
Industrial Training undertaken at Food Science And Technology Departmental
Laboratory.
.

______________________________ ________________________

STUDENT DATE

______________________________ ________________________

SIWES COORDINATOR DATE

______________________________ ________________________

HEAD OF DEPARTMENT DATE

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 DEDICATION

This report is dedicated to the Almighty God, for His continuous grace and
protection throughout this journey. I also dedicate it to my dear parents, Mr. and
Mrs. Toluwalase, for their unending support, encouragement, and sacrifices,
which have been the foundation of my pursuit of knowledge and excellence. Your
love and guidance have been my strength every step of the way.

I further dedicate this work to my beloved family members, whose constant

support and belief in me have been a source of inspiration.

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 ACKNOWLEDGEMENT

I want to express my heartfelt gratitude to my parents, Mr. and Mrs. Toluwalase,

for their unwavering love and support throughout my industrial training.

I sincerely thank my supervisors, Mr. Oyeleke, Mr. Arogundade, and Mr.

Olatunde, for their exceptional mentorship, guidance, and the valuable training
they provided during my time at the training farm. Your expertise and insights
were instrumental in shaping both my practical skills and the quality of this
technical report.

I am also grateful to the Department of Food Science and Technology at FUOYE

for offering the resources and collaboration that greatly enriched this report.

Finally, I appreciate everyone who contributed, directly or indirectly, to the

completion of this report. Your support has been invaluable.

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 TABLE OF CONTENTS
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
LIST OF PLATES vii
ABSTRACT viii
CHAPTER ONE 1

1.1 Historical Background About ITF, SIWES 1

1.2 The Industrial Training Fund (ITF) 1
1.2.1 Vision Of The Industrial Training Fund 2
1.2.2 Mission Of The Industrial Training Fund 2
1.3 The Student Industrial Work Experience Scheme (SIWES) 2
1.3.1 Aim Of SIWES 3
1.3.2 Objectives Of SIWES 3

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 1.3.3 Duration Of Attachment For Siwes 4
1.3.4 Siwes In Federal University, Oye Ekiti (Fuoye) 4
CHAPTER TWO 6
COMPANY OVERVIEW: Federal University Oye Ekiti Food Science And Technology Department 6
2.1 History of the Department of Food Science and Technology 6
2.2 Our Programme Philosophy 6
2.3 Aim of the Programme 7
2.4 Objectives of the Programme 7
FST DEPARTMENT ORGANOGRAM 8
CHAPTER THREE 9
3.1 AREA I PARTICIPATED DURING MY SIWES 9
3.2 YOGHURT DRINKS 9
3.2.1 Types of yoghurt Drinks 10
3.2.2 Ingredients Used in yoghurt Drinks 10
3.2.3 Production Steps 12
3.2.4 Microbial Analysis, Quality Control, Sensory Evaluation 15
3.2.5 Nutritional Benefits 17
3.2.6 Market Trends 18
3.3 SOY KUNU DRINKS 19
3.2.1 Ingredients Used in Soykunu Drinks 20
3.2.2 Production Steps 21
3.2.3 Microbial Analysis, Quality Control, Sensory Evaluation 23
3.2.4 Nutritional Benefits 24
3.2.5 Market Trends 25
3.4 POUNDO YAM FLOUR 26
3.4.1 Ingredients 27
3.4.2 Production Process 29
3.4.3 Microbial Analysis, Quality Control, Sensory Evaluation 30
3.4.4 Nutritional Benefits 32
3.4.5 Markets Trends

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CHAPTER FOUR 33
CONCLUSION, CHALLENGES AND RECOMMENDATIONS 35
4.1 CHALLENGES 36
4.2 RECOMMENDATIONS 37
4.3 CONCLUSION 38
4.4 REFERENCE 40

LIST OF PLATES

Plate 1: A yoghurt product after processed…………………………17

Plate 2:
A yoghurt product of FST department, well packaged and
sealed…………………………17

Plate 3: A picture of an attrition mill for milling soybeans and millet for soykunu
production…………………………20

Plate 4:
A Soykunu product of FST department, well packaged and
sealed…………………………23

Plate 5: A picture of a dehydrator for drying yam slices for poundo yam production
…………………………23

Plate 6: A bowl of poundo yam flour product of FST

department…………………………27

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 ABSTRACT

This report presents the production and evaluation of three fermented food products:
yogurt, soy kunu, and poundo yam flour. The study details each product's ingredients,
production steps, and microbial analysis. Yogurt is produced through lactic acid
fermentation, creating a nutrient-dense, probiotic food. Soy kunu, made from a mixture
of soybeans and millet, provides a high-protein, lactose-free beverage with nutritional
and functional benefits. Poundo yam flour is a processed yam product, offering a
convenient, easy-to-prepare, and nutritious option traditionally used as a staple food in
many African cuisines. The report also covers quality control measures, sensory
evaluation, nutritional benefits, and current market trends, highlighting the potential of
these products in meeting consumer demand for nutritious and functional foods.

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9
CHAPTER 1: INTRODUCTION TO SIWES

1.1: DEFINITION OF SIWES

The Students Industrial Work Experience Scheme (SIWES) is an acronym that
represents the "Students Industrial Work Experience Scheme". Established in Nigeria in
1973 by the Industrial Training Fund (ITF), SIWES is a structured and purposeful
program designed to offer Nigerian students enrolled in tertiary institutions a valuable
opportunity to gain practical work experience in industries relevant to their chosen fields
of study. This initiative serves as a pivotal bridge between the theoretical knowledge
acquired in the classroom and the hands-on, real-world experiences that are vital for
career development.

FIGURE I: SIWES LOGO

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 FIGURE II: ITF LOGO

SIWES typically forms an integral and mandatory component of the academic

curriculum for students pursuing specific disciplines in Nigerian tertiary institutions.
These disciplines often include but are not limited to Engineering, Technology,
Environmental Studies, and other pre-approved fields. As part of the SIWES program,
students are required to embark on a period of industrial training, which typically spans
six months, in an organization or company aligned with their course of study. This
immersive training experience allows students to work alongside industry professionals,
allowing them to apply classroom theories to practical situations and acquire essential
industry-specific skills.

Upon the successful completion of their SIWES training, students are typically required
to submit comprehensive reports detailing their experiences, the skills they have
acquired, and the insights gained during their industrial training. These reports serve as
a testament to their practical accomplishments and are an essential component of the
SIWES program. The Students Industrial Work Experience Scheme (SIWES) is a vital
program that has evolved to become a cornerstone of higher education in Nigeria. It
serves as a bridge between academia and industry, equipping students with practical
skills and experiences that prepare them for successful careers in their chosen fields.
SIWES not only benefits students but also strengthens the relationship between
educational institutions and employers, ultimately contributing to the growth and
development of Nigeria's workforce.

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1.2: HISTORY OF SIWES
The genesis of the Students Industrial Work Experience Scheme (SIWES) can be
traced back to Nigeria's dynamic socio-economic landscape in the early 1970s. This era
was characterized by rapid industrialization, an ambitious drive for economic
development, and a burgeoning demand for skilled professionals. However, a glaring
mismatch between the theoretical knowledge imparted in classrooms and the practical
skills demanded by industries has become increasingly evident. This educational gap
posed a profound challenge, affecting both fresh graduates seeking employment and
industries in dire need of proficient and work-ready professionals.

In response to this pressing concern, the Industrial Training Fund (ITF), a government
agency established in 1971, embarked on a visionary mission to bridge this yawning
chasm between academia and the workforce. The culmination of their efforts
materialized in 1973 with the formal launch of the Students Industrial Work Experience
Scheme (SIWES). At its core, SIWES was conceived as an innovative, structured
program designed to provide a well-organized platform for students enrolled in tertiary
institutions to gain invaluable hands-on experience within industries that directly
correlated with their academic disciplines.

Established by the Industrial Training Fund (ITF), the Students Industrial Work
Experience Scheme (SIWES) was conceived as a solution to address the issue of
Nigerian graduates from tertiary institutions lacking practical skills essential for gainful
employment in various industries. This scheme was designed to bridge the gap
between classroom theoretical knowledge and the real-world demands of the job
market, offering students the opportunity to acquire industry-specific skills.

STAKEHOLDERS AND COLLABORATION

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The effective execution of SIWES hinges upon a multifaceted collaboration involving
numerous stakeholders. These stakeholders encompass not only the ITF but also
coordinating agencies such as the National Universities Commission (NUC), the
National Commission for Colleges of Education (NCCE), and the National Board for
Technical Education (NBTE). These entities work in harmonious synergy to uphold the
program's integrity and ensure its alignment with educational and industrial standards.

Critical to SIWES's success is the active engagement of employers of labor. These

organizations play an instrumental role in providing the experiential training
environments and mentorship necessary for students to acquire practical skills and gain
invaluable insights. The fruitful interaction between educational institutions and
industries, fostered by SIWES, is a cornerstone of the program's efficacy.

Funding for SIWES primarily comes from the Federal Government of Nigeria,
demonstrating the government's commitment to preparing students for the workforce.

1.3: AIMS AND OBJECTIVES OF SIWES

SIWES, or the Students Industrial Work Experience Scheme, is a critical component of
academic and professional development for students. Its importance lies in several key
aspects:

● Practical Experience: SIWES provides students with practical, hands-on

experience in their field of study. This real-world exposure is invaluable for
understanding the application of theoretical knowledge and developing essential
skills.

● Skill Enhancement: During SIWES, students have the opportunity to enhance

their skills and competencies in a real work environment. This can include
technical skills, problem-solving abilities, teamwork, and effective communication.

● Industry Insights: It offers students a chance to gain insights into their chosen
industry or profession. They can observe industry practices, learn about current
trends, and understand the challenges and opportunities in their field.

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 ● Professional Networking: SIWES allows students to establish professional
networks. They can connect with experienced individuals, mentors, and potential
employers, which can be valuable for future career development.

● Resume Building: SIWES experience is a significant addition to a student's

resume. It demonstrates practical experience and a willingness to learn and
contribute in a professional setting, making graduates more appealing to
employers.

● Career Decision Making: For some students, SIWES can help clarify career
choices. The exposure to a real work environment may confirm their passion for
a particular field or, in some cases, prompt them to explore alternative career
paths.

● Industry Relevance: SIWES ensures that academic programs align with

industry needs. It allows institutions to update their curricula based on current
industry practices, producing graduates who are better prepared for the
workforce.

● Personal Growth: Beyond professional skills, SIWES fosters personal growth.

It encourages independence, responsibility, and adaptability, qualities that are
essential for success in any career.

DURATION OF SIWES

The program typically spans six months and is a mandatory component of the
curriculum for certain disciplines, including Engineering and Technology, Environmental
Studies, and other approved courses. Even fields like NCE (Technical), NCE
Agriculture, NCE (Business), NCE (Fine and Applied Arts), and NCE (Home
Economics) in Colleges of Education have been included in this scheme, reflecting its
wide-reaching impact.

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1.4: INDUSTRIAL TRAINING FUND (ITF)
Established in 1971 under the provisions of Decree 47 of 1971, the Industrial Training
Fund (ITF) has consistently and diligently pursued its objectives. Over the past three
decades, ITF has not only heightened awareness of training within the economy but has
also played a pivotal role in cultivating a skilled indigenous workforce that effectively
oversees various sectors of the national economy.

The primary mission of ITF is to foster and facilitate skills acquisition in industry and
commerce, with the aim of creating a pool of well-trained indigenous manpower capable
of meeting the demands of the Nigerian economy.

1.5: OBJECTIVES OF ITF

The objectives of ITF encompass:

● Disbursing supervisory and student allowances.

● Enhancing human performance and productivity.
● Organizing orientation programs for students before their attachment.
● Improving productivity and encouraging value-added production in industry and
commerce.
● Receiving and processing placement lists from educational institutions and
supervising agencies such as NUC, NBTE, and NCCE.
● Conducting vocational and apprentice training programs to empower graduates
and youth for self-employment in the context of small-scale industrialization
within the economy.

1.6: IMPORTANCE OF SIWES IN FOOD SCIENCE AND TECHNOLOGY

The Students Industrial Work Experience Scheme (SIWES) holds profound significance
for students in the Food Science and Technology department. This section highlights
the critical importance of SIWES as it pertains to my field.

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● Practical Application of Knowledge: For students in Food Science and
Technology, SIWES serves as a vital bridge between classroom learning and
practical application. It offers a unique platform to apply the theoretical
knowledge acquired during coursework to real-world scenarios within the
dynamic and ever-evolving food industry. The experience gained at the FST
Departmental Laboratory has been instrumental in understanding how the
principles of food science are put into action, from sourcing raw materials to the
production of various food products.

● Skill Development: The SIWES internship provides students with the

opportunity to acquire and refine a diverse set of practical skills. These
encompass food processing, quality control, hygiene and safety standards,
equipment operation, and more. These skills are not only fundamental in the food
processing industry but also prepare students for the demands of a career in
Food Science and Technology.

● Industry Exposure: Participation in SIWES at FST Departmental Laboratory

offers invaluable insights into the inner workings of a food production company. It
provides a comprehensive understanding of how various processes and
departments collaborate to ensure the production of high-quality food products.
This exposure is particularly relevant in our pursuit of excellence in food science.

● Networking Opportunities: During the SIWES internship, students have the

opportunity to build meaningful connections within the food industry. Interactions
with experienced professionals, potential mentors, and future colleagues can
significantly impact career development. The connections made during this
period may prove to be invaluable in the future, whether for seeking employment
or collaborative projects.

● Resume Enhancement: A successful completion of the SIWES internship

adds substantial value to a student's resume. It demonstrates practical
experience in food production, quality control, and industry best practices. This

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 practical exposure sets students apart in a competitive job market and highlights
their readiness for careers in Food Science and Technology.

● Problem-Solving and Adaptability: The food industry is marked by its

dynamic nature and occasional challenges. SIWES sharpens problem-solving
and adaptability skills as students encounter and address real-time issues in food
production, packaging, and quality control. These skills are not only transferable
but also essential in an industry that demands agility and quick thinking.

● Career Readiness: SIWES serves as a stepping stone towards a successful

career in Food Science and Technology. It familiarizes students with the
industry's pace, expectations, and challenges, allowing them to embark on their
professional journeys with a high degree of readiness. It equips them with the
confidence and knowledge required to excel in the field.

● Understanding Industry Best Practices: Interacting with food industry

professionals and observing best practices at FST Departmental Laboratory is a
fundamental aspect of the SIWES experience. It equips students with insights
into how to ensure food safety, quality, and adherence to regulatory standards.
Understanding these industry best practices is critical for success in Food
Science and Technology.

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 CHAPTER 2

COMPANY OVERVIEW: FEDERAL UNIVERSITY OYE-EKITI, FOOD SCIENCE

AND TECHNOLOGY DEPARTMENT

2.1: HISTORY OF THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

The Department of Food Science and Technology started in 2011 (2011/2012 academic
session) with a vision to become one of the best in the nation in the near future. The
philosophy of the department is to marry theory with practical and hence produce
innovative graduates who will be empowered to strengthen the weak or virtually
nonexistent manufacturing base of Nigeria in particular and Africa in general. This
philosophy is the bedrock of the Food Science and Technology undergraduate of
Federal University Oye-Ekiti. The 5-year programme was formally under the faculty of
Engineering and was later moved to the faculty of Agriculture.

The programme began with 6 students in 2011 for the 2011/2012 academic session with
a senior lecturer (as the acting Head of the department), one lecturer II, a graduate
assistant, 3 Technologists, an HEO and a Clerical officer. Dr. M.O Oluwamukomi was
the pioneer Head of the Department. In the 2012/2013 academic session the
Department admitted 27 students into the 100 Level with Dr. (Mrs.) E. M. Ogunbusola
as the Coordinator and the staff strength has increased to 9 academic staff, a
technologist and 2 administrative staff.

2.2: OUR PROGRAMME PHILOSOPHY

The discipline is designed to train and develop the next generation of technically
proficient and skilled Food Scientists and Technologists who understand the nature,
composition, properties and nutritional characteristics of food and are capable of
working in existing food industries and become employers of labour through the

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application of cutting edge technology best practices integrated in multidisciplinary
areas of Food Science and Engineering in solving the problems of production,
processing and utilization of foods. Part of the philosophy is also to develop nutritious
and wholesome food acceptable to consumers to solve the problem of malnutrition and
food insecurity in our dear nation.

2.3: AIM OF THE PROGRAMME

The Programme of Bachelor of Science (B.Sc.) Food Science and Technology is

designed to provide advanced training in all aspects of food systems such as Food
Processing and Storage, Chemistry, Human Nutrition, Microbiology & Biotechnology,
Engineering, Quality Control & Assurance, etc.

2.4: OBJECTIVES OF THE PROGRAMME

The objectives of the program are to:

● Train students professionally with technical, problem solving, and communication

skills required to succeed in the workplace and the society.

● Train skilled technical and managerial manpower for agro-allied industries.

● Produce skilled manpower required to establish, manage and direct small and
medium-scale food processing and allied industries using locally available raw
materials into processed, packaged, shelf-stable products and intermediate
industrial raw materials in line with the institutions’ motto: “Innovation and
Character for National Transformation”.

● Produce qualified personnel that will be involved in consultancy services in food

product development, research, and development, processing, and preservation,
which will reduce post-harvest food losses and produce job creator graduates
rather than job seekers;

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● Equip graduates with knowledge of the design and fabrication of food processing
equipment in assisting the development of traditional technology;

● Train undergraduate students who would be able to teach Food Science and
Technology and allied courses in appropriate institutions of higher learning.

● Train students in developing professional competence, communication skills and

professional ethics through exposure to direct practical experience in food
industries, food research stations, and government agencies responsible for the
formulation and enforcement of food laws.

● Provide students with a strong background in engineering/technology

fundamentals.

● Develop and produce employers of labour through rigorous and appropriate

entrepreneurial skills on successful completion of the programme.

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FST DEPARTMENT ORGANOGRAM

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 CHAPTER THREE

3.1: IN THE AREAS OF PARTICIPATION FOR YOGHURT, SOY KUNU,

AND OGI PRODUCTION, INVOLVEMENT INCLUDED.

● Food Microbiology Laboratory: Ensured microbial safety by testing for

contaminants and monitoring fermentation processes for yoghurt, soy kunu, and
ogi.
● Food Chemistry Laboratory: Analyzed chemical and nutritional properties,
evaluating the composition and quality of yoghurt, soy kunu, and ogi.
● Food Processing Laboratory: Assisted in production processes, including
sterilization, fermentation, processing, and bottling for yoghurt, soy kunu, and ogi.

3.2: YOGHURT DRINKS.

YOGHURT is a cultured dairy product produced by fermenting milk with specific
bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus
thermophilus. The fermentation process thickens the milk and gives yoghurt its
distinctive tart flavor. It is consumed for its taste, nutritional value, and health benefits,
especially for gut health.

3.2.1: TYPES OF YOGHURT

● Plain yoghurt: This type is made from milk and bacterial cultures only. It is the
simplest form of yoghurt, allowing the natural fermentation process to be
observed without additional ingredients. Plain yoghurt serves as the foundation
for other yoghurt types and is ideal for studying basic production principles.

● Greek yoghurt: Strained to remove whey, resulting in a thicker consistency and

higher protein content.

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 ● Flavored yoghurt: Contains added fruit, sweeteners, or flavorings to enhance
taste.
○
● Low-Fat/Non-Fat yoghurt: Made from low-fat or skimmed milk to reduce fat
content.

● Probiotic yoghurt: Contains live and active cultures that offer additional health
benefits.

TYPE OF YOGHURT PRODUCED

For this process, we focused on producing Plain yoghurt. Plain yoghurt was
chosen to observe the natural fermentation process without the influence of
added flavors, colors, or sweeteners. This type is versatile and serves as the
base for other yoghurt varieties, making it an ideal product for foundational
understanding and analysis.

STARTER CULTURE USED

The starter culture was obtained from an already made Fan Milk (Super Yogo).
This culture contains Lactobacillus bulgaricus and Streptococcus
thermophilus, which are the standard bacteria used in yoghurt production.
Using an existing yoghurt product as a starter culture is a practical method to
ensure a reliable and active bacterial culture, especially in small-scale
production.

3.2.2: INGREDIENTS
● Milk: Skimmed milk provides the base for the yoghurt.
● Starter Culture: Sourced from Fan Milk (Super Yogo), containing active
bacterial strains for fermentation.

TOOLS USED
Stainless Steel Pot: For heating milk evenly.

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 Thermometer: To monitor and control milk temperature during heating and
fermentation.

Incubator or Warm Place: To maintain the milk at a constant temperature

during incubation.

Strainer: For draining excess whey in varieties like Greek yoghurt.

Mixing Spoons and Containers: For stirring cultures into milk and storing the
yoghurt.

3.2.3: PRODUCTION STEPS

● Sourcing of Powdered Milk: High-quality powdered milk was sourced from

the market.

● Mixing: The powdered milk was added to water.

● Boiling: The milk mixture was heated to 75°C to pasteurize it and eliminate any
harmful microorganisms, ensuring a controlled fermentation environment.

● Cooling: The milk was allowed to cool to 43°C, which is the optimal temperature
for the starter culture to thrive.

● Inoculation: The starter culture from Fan Milk (Super Yogo) was added to the
cooled milk and mixed thoroughly to ensure even distribution of bacteria.

● Incubation: The inoculated milk was left at room temperature for 18-20 hours.
During this period, the bacteria fermented the lactose (milk sugar) into lactic acid,
thickening the milk and developing the yoghurt's characteristic tangy flavor.

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● Bottling and Packaging: The finished yoghurt was transferred into containers
and sealed to maintain freshness.

● Refrigeration: The yoghurt was stored at temperatures below 5°C to halt

fermentation and preserve its quality.

● Yoghurt: The final product was ready for consumption or sale.

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 Plate 1: A yoghurt product after processed

Plate 2: A yoghurt product of FST department, well packaged and sealed.

3.2.4: MICROBIAL ANALYSIS AND QUALITY CONTROL

● Microbial Testing: Regular sampling and testing were conducted to monitor

microbial activity and ensure there was no contamination by pathogenic
organisms.

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 ● pH Monitoring: The pH levels were regularly checked to confirm that the
yoghurt reached a pH of 4.5, indicating successful fermentation and proper
acidity.

● Sensory Evaluation: Texture, taste, aroma, and appearance were assessed to

maintain a consistent product profile.

SENSORY EVALUATION

The sensory evaluation focused on the following aspects:

● Texture: The creaminess and thickness were smooth and uniform.

● Taste: The yoghurt had a mild, tangy flavor.

● Appearance: The product was free from lumps, discoloration, and visible signs
of contamination.

3.2.5: NUTRITIONAL BENEFITS OF YOGHURT

Yoghurt is a nutrient-dense food with a wide range of health benefits, making it a staple
in many diets around the world. It is not only delicious but also packed with essential
nutrients that support various bodily functions. The following are the key nutritional
benefits of yoghurt:

● Protein: Yoghurt is an excellent source of high-quality protein, which is crucial

for muscle repair, growth, and overall body maintenance. Each serving of yoghurt
provides a substantial amount of protein, helping to promote satiety and support
metabolic health.

● Calcium: Yoghurt is a rich source of calcium, which is vital for maintaining

strong bones and healthy teeth. Regular consumption of calcium-rich foods like
yoghurt can help prevent conditions like osteoporosis and promote overall bone
density.

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 ● Probiotics: Many yoghurt varieties contain live probiotic cultures, which are
beneficial bacteria that improve gut health and aid in digestion. Probiotics help
balance the gut microbiota, support immune function, and may even improve
mental health by influencing the gut-brain axis.

● Vitamins and Minerals: Yoghurt is a good source of B vitamins, particularly

vitamin B12 and riboflavin (B2). These vitamins play essential roles in energy
production and maintaining a healthy nervous system. Additionally, yoghurt
contains important minerals like potassium and magnesium, which help regulate
blood pressure, support heart health, and aid in muscle function.

3.2.6: MARKET TRENDS IN THE YOGHURT INDUSTRY

The global yoghurt market has seen significant growth over the years, driven by
evolving consumer preferences and the increasing demand for healthier food options.
Several trends are shaping the fu ture of the yoghurt industry:

● High-Protein and Low-Fat Options:Consumers are becoming more

health-conscious, leading to a growing demand for yoghurt products that are high
in protein and low in fat. Greek yoghurt, in particular, has gained popularity for its
thick texture, high protein content, and lower fat levels, making it a favored
choice among fitness enthusiasts and health-conscious individuals.

● Plant-Based and Lactose-Free Yoghurts: As more people adopt

plant-based diets or become aware of lactose intolerance, there has been a rise
in the availability and demand for plant-based yoghurts made from ingredients
like almonds, soy, coconut, and oats. These alternatives provide a dairy-free
option for consumers while still offering the health benefits associated with
traditional yoghurt.

● Organic, Natural, and Probiotic-Rich Yogurt Products: There is a

growing preference for organic and natural yogurt products, free from artificial
additives, preservatives, and sweeteners. Additionally, yogurt with enhanced
probiotic content is becoming increasingly popular as consumers seek functional
foods that offer digestive health benefits and overall wellness. Organic and
probiotic-rich yogurts are especially appealing to health-conscious consumers
who prioritize clean labels and nutritional value.

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3.3: SOY KUNU DRINK

Soy Kunu is a nutritious, traditional beverage that merges the protein-rich attributes of
soy milk with the distinctive flavor of Kunu, a popular drink widely consumed in West
Africa. It is made from a unique blend of soybeans and millet, enhanced with spices
such as ginger and cloves. The beverage not only serves as a refreshing drink but is
also packed with essential nutrients that promote overall health.

Popular for its rich, creamy texture and subtly sweet flavor, Soy Kunu is often consumed
as an energy drink or as a healthy alternative to sugary beverages, making it ideal for
individuals seeking a nutrient-dense, plant-based option. The process of combining
these two ingredients, along with a careful balance of sweeteners and spices, results in
a drink that is both versatile and flavorful, with cultural significance in many West African
communities.

3.3.1: INGREDIENTS

1. For Soy Milk:

○ Soybeans
○ Water
2. For Kunu:
○ Millet
○ Ginger
○ Cloves
○ Water
3. Additional Ingredients:
○ Sweetener (Sugar)

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TOOLS REQUIRED
● Weighing scale
● Sorting trays
● Attrition mill
● Sieve (Muslin cloth)
● Cooking pot
● Stirring spoon

3.3.2 PRODUCTION STEPS

● Soy Milk Preparation

○ Weighing and Sorting: The soybeans were obtained, weighed, and

sorted to remove any debris or damaged beans.

○ Washing: The soybeans were washed thoroughly to eliminate dirt and

impurities.

○ Soaking: The cleaned soybeans were soaked in water overnight for

rehydration, restores moisture, to soften them and make the milling
process easier.

○ Milling: The cleaned soybeans were milled using an attrition mill to create
a smooth slurry.

○ Sieving: The slurry was filtered using a Muslin cloth to extract the soy
milk, separating it from the pulp.

○ Boiling: The extracted soy milk was boiled to enhance its flavor and
ensure safety by eliminating any potential microbial contaminants.

● Kunu Preparation:

○ Weighing and Sorting: The millet was obtained, weighed, and sorted to
remove any impurities.

○ Washing: The millet was washed thoroughly to ensure it was clean.

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 ○ Soaking: The cleaned millet was soaked in water overnight for
rehydration restores moisture, to soften them and make the milling
process easier.

○ Milling: The millet, along with ginger and cloves, was milled using an
attrition mill to infuse the desired flavors during the milling process.

○ Sieving: The mixture was sieved using a Muslin cloth to obtain a smooth
liquid.

● Combining Soy Milk and Kunu:

○ Mixing: The prepared soy milk and Kunu extract were combined and
stirred well to achieve a uniform mixture that was not too thick.

○ Sweetening: A sweetener (such as sugar) was added to the mixture to

achieve the desired taste.

○ Bottling and Refrigeration: The final mixture was poured into sterilized
clean bottles, sealed, and refrigerated to preserve its freshness.

Plate 3: An attrition mill of milling millet and soybeans for soykunu

production

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 Plate 4: A Soy kunu product of FST department, well packaged and sealed

3.3.3 MICROBIAL ANALYSIS AND QUALITY CONTROL

● Microbial Testing: Regular sampling and testing were conducted to ensure

that the product was free from harmful pathogenic organisms. This ensured the
safety and quality of the Soy Kunu.

● pH Monitoring: The pH levels were regularly checked to confirm that the

product had the correct acidity levels, ensuring proper fermentation.

● Sensory Evaluation: The sensory properties of Soy Kunu were evaluated,

focusing on the product’s consistency, taste, aroma, and appearance to ensure
that it met the desired quality standards.

SENSORY EVALUATION

● Texture: The texture of Soy Kunu was assessed for smoothness and
consistency, ensuring that it was not too thick or too watery.

● Taste: The taste was evaluated to ensure a pleasant balance of sweetness from
the sugar and the subtle spiciness from the ginger and cloves.

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 ● Appearance: The product was visually inspected to ensure a uniform color and
absence of any lumps or impurities.

3.3.4 NUTRITIONAL BENEFITS

Soy Kunu offers numerous nutritional benefits that make it a highly valuable beverage,
especially in regions where it is traditionally consumed:

● Protein Powerhouse: Soy Kunu combines the protein-rich nature of soybeans

with the complex carbohydrates of millet. Soybeans provide high-quality
plant-based protein that is essential for muscle growth and repair. This makes
Soy Kunu an excellent choice for individuals seeking to maintain or build muscle
mass, especially those on plant-based diets.

● Rich Source of Fiber: Both soybeans and millet are high in dietary fiber,
promoting digestion and contributing to gut health. Fiber also plays a key role in
managing blood sugar levels and lowering cholesterol, making Soy Kunu a
heart-healthy drink.

● Vitamins and Minerals: Soy Kunu is an excellent source of several key

nutrients. The B vitamins present in the drink support energy metabolism and
help maintain healthy skin and nerves. Soy Kunu is also rich in minerals like
calcium, which supports bone health, iron, which aids in blood production, and
magnesium, which helps in muscle function and nerve signaling.

● Low Cholesterol: As a plant-based beverage, Soy Kunu contains little to no

cholesterol, making it a heart-friendly option for individuals aiming to reduce their
cholesterol intake. This characteristic also makes it ideal for those looking to
prevent or manage heart disease.

● Antioxidant Boost: The addition of spices like ginger and cloves provides the
drink with antioxidants that fight free radicals in the body, reducing oxidative
stress and inflammation. Antioxidants help in protecting the body from chronic
diseases like cancer and heart disease, making Soy Kunu a nutritious beverage
choice.

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3.3.5 MARKET TRENDS
The market for traditional beverages like Soy Kunu is growing, as consumers
increasingly seek out natural, nutritious, and culturally rooted products. Several market
trends are shaping the future of beverages like Soy Kunu:

● Growing Demand for Plant-Based Beverages: The increasing popularity of

plant-based diets has led to greater demand for drinks like Soy Kunu, which offer
plant-based protein and are dairy-free. With more consumers turning to
plant-based options for health, environmental, or ethical reasons, the market for
Soy Kunu is expanding.

● Health Conscious Consumers: As consumers become more aware of the

importance of functional foods that offer specific health benefits, products like
Soy Kunu that provide high protein, fiber, and antioxidants are gaining traction.
Many consumers are seeking beverages that not only quench thirst but also
contribute to their overall well-being.

● Preference for Organic and Natural Products: The trend toward clean
labels and natural ingredients is driving demand for traditionally prepared
beverages like Soy Kunu. As consumers prioritize products made from whole,
minimally processed ingredients, Soy Kunu’s natural appeal makes it an
attractive choice in the marketplace.

● Innovation in Flavor Combinations: To meet the evolving tastes of modern

consumers, there is potential for Soy Kunu to be innovatively blended with
different flavors and ingredients, such as fruits, spices, or natural sweeteners.
This would increase its appeal to a broader audience, including younger,
health-conscious consumers.

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3.4 POUNDO YAM

Poundo yam flour is a popular and convenient staple in many households, particularly in
West Africa. It is derived from yam tubers, which are processed into a fine flour that can
be quickly reconstituted into a smooth, elastic dough known as poundo yam. This
product offers the traditional taste and texture of yam with the added benefits of
convenience and longer shelf life.

3.4.1 INGREDIENTS

● Fresh yam tubers

● Water
● Anti-browning agent (e.g., ascorbic acid)

TOOLS USED

● Knife
● Peeler
● Washing basin
● Slicing machine or knife
● Dehydrator
● Grinding machine
● Sieve
● Packaging materials (e.g., plastic bags or containers)

3.4.2 PRODUCTION PROCESS

● Yam Selection: High-quality, mature yam tubers were selected based on

firmness and lack of visible damage. Proper selection ensured the best quality
flour.

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 ● Peeling: The yam tubers were peeled using a knife or peeler, removing the
outer skin to prepare the tubers for further processing.

● Washing: The peeled yam was washed thoroughly in water to eliminate dirt and
residual skin, ensuring the cleanliness of the final product.

● Slicing: The yam was sliced into thin slices to facilitate even drying. Thin slices
allowed for efficient moisture removal and prevented uneven drying that could
affect the flour's quality.

● Parboiling: The yam slices were parboiled in water for approximately 10-15
minutes. This step gelatinized the starches in the yam, which enhanced the
flour's consistency and ensured that the final product reconstituted properly.

● Drying: The parboiled yam slices were dried using a dehydrator set at 60°C for
8-12 hours. This temperature effectively removed moisture while preserving the
yam's quality and flavor.

● Grinding: The dried yam slices were ground into a fine powder using a grinding
machine. Grinding converted the dried yam into a usable flour form.

● Sieving: The ground yam flour was sieved to remove larger particles, ensuring
a smooth, fine texture that is ideal for use in cooking.

● Packaging: The sieved poundo yam flour was packaged in airtight plastic bags
or containers to maintain freshness and prevent contamination.

Plate 5: A dehydrator for drying yam slices for poundo yam flour production

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Plate 6: A bowl of poundo yam flour

3.4.3 MICROBIAL ANALYSIS

The poundo yam flour underwent microbial analysis to ensure it met safety standards.
Tests were conducted to detect bacteria, fungi, and other microorganisms. The results
confirmed that the flour was free from harmful microorganisms and safe for
consumption.

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QUALITY CONTROL

Quality control was maintained throughout production by monitoring each step carefully.
This included checking the uniformity of slicing, adherence to drying temperatures, and
the fineness of the ground flour. Moisture content and texture were regularly tested to
ensure consistent quality.

SENSORY EVALUATION

Sensory evaluation involved assessing the flour's appearance, aroma, and taste. The
flour should have a light cream or off-white color, a neutral aroma, and should produce a
smooth, palatable texture when prepared as poundo yam. These characteristics
ensured that the flour met consumer expectations.

3.4.4 NUTRITIONAL BENEFITS

Poundo yam flour offers numerous nutritional benefits:

● Carbohydrates: It provides a significant source of energy, as yam is rich in

carbohydrates that are essential for daily energy needs.

● Protein: The flour contains protein, which includes essential amino acids
necessary for muscle repair and growth.

● Vitamins: It is a good source of vitamins such as Vitamin C, which supports

immune function, and B vitamins, which are vital for energy metabolism.

● Minerals: Poundo yam flour is rich in minerals like potassium, which helps
regulate blood pressure, and magnesium, which is crucial for muscle and nerve
function.

● Fiber: It contains dietary fiber that aids digestion and promotes a healthy gut.

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The nutritional profile of poundo yam flour makes it a valuable addition to a balanced
diet, contributing to overall health and well-being.

3.4.5 MARKET TRENDS

The demand for poundo yam flour has increased due to its convenience and ease of
preparation. As urban lifestyles become busier, consumers seek quick-to-cook food
options without sacrificing traditional flavors. Market trends indicate a growing
preference for instant and ready-to-cook products. Additionally, the expansion of the
food processing industry and increased availability of poundo yam flour in supermarkets
and online stores contribute to its rising popularity. The market for poundo yam flour is
expected to continue growing, driven by its nutritional benefits and convenience.

4.1 CHAPTER FOUR

CONCLUSION, CHALLENGES AND RECOMMENDATION

4.1 CHALLENGES

● Power Supply: Throughout the production processes, inconsistent power

supply was a significant challenge. Reliable power is essential for critical
operations such as drying and refrigeration. Frequent power outages disrupted
production schedules, leading to delays and potential quality issues in the final
products.

● Transportation and Market Access: Efficient transportation was a challenge,

particularly in terms of proximity to markets.

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 ● Other Challenges: Other encountered challenges included sourcing
high-quality raw materials consistently and maintaining production standards.
Variations in raw material quality impacted the final product, and achieving
uniformity in production processes was essential for maintaining product quality.

4.2 RECOMMENDATIONS
To address the challenges faced during the SIWES program, the government should
consider implementing the following measures:

Improve Power Supply: The government should invest in upgrading power

infrastructure to ensure a reliable electricity supply for production processes.

Enhance Transportation: Develop and improve transportation networks to facilitate

better access to markets and ensure timely product delivery.

Support Raw Material Sourcing: Implement programs to stabilize and support the
supply of high-quality raw materials.

Promote Quality Control: Encourage standardization and quality control practices to

maintain consistency in production.

Provide Student Stipends: Introduce stipends or allowances for SIWES students to

support their financial needs and boost their engagement in the program.

4.3 THEORETICAL KNOWLEDGE

● Yogurt Production: Milk is fermented by bacteria (Lactobacillus bulgaricus and

Streptococcus thermophilus), producing lactic acid that thickens the milk and
gives it a tangy flavor.
● Soy Kunu Production: A traditional drink made from fermented soybeans and
millet, enriching its nutritional content and flavor through fermentation.

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 ● Poundo Yam Flour Production: Involves selecting, peeling, slicing,
parboiling, drying, grinding, and packaging yam tubers to create a convenient,
nutrient-rich flour.

4.3 CONCLUSION

The production processes for yogurt, soy kunu, and poundo yam flour reveal that each
product has distinct benefits and challenges. Yogurt offers probiotics and health benefits
but requires stringent quality control. Soy kunu is nutritious and can be a valuable
alternative drink, while poundo yam flour provides convenience and retains nutritional
value. Each product has potential market growth, reflecting increased consumer
demand for convenient, nutritious foods.

REFERENCE

- Akinmoladun, F.I., et al. (2012). “Effect of Processing Methods on Nutritional Quality of

Soybean-based Kunu”. International Journal of Food Science and Nutrition Engineering,
4(6), 75-81.

- Akinmoladun, I., et al. (2023). “Advances in Yam Flour Production and Quality
Control”. International Journal of Food Science and Technology, 58(4), 1145-1156.

- Dada, J., et al. (2022). “Recent Innovations in Yam Processing and Nutritional
Enhancements”. Journal of Agricultural and Food Chemistry, 70(15), 4692-4701.

- Lee, Y.K., et al. (2020). ”Probiotic Regulation and Applications”. In Lahtinen, S., et al.
(eds.), “Lactic Acid Bacteria: Microbiological and Functional Aspects” (5th ed.). CRC
Press.

- Svanborg, C., et al. (2021). “The Science of Yogurt: From Fermentation to Probiotics”.
Journal of Dairy Science, 104(9), 9111-9121.

- Walstra, P., et al. (2012). “Dairy Science and Technology”. CRC Press.

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- Olaniyan, M., et al. (2021). “Recent Advances in the Production and Nutritional
Benefits of Soybean-based Beverages”. Food Science and Nutrition, 9(8), 4382-4391.

- Yusuf, S., et al. (2022). “Health Implications of Traditional Soy Kunu: A Review”.
Journal of Food Science and Technology, 59(3), 1230-1240.

- Fagbohun, I.A., et al. (2012). “Development and Quality Evaluation of Instant Yam
Flour”. International Journal of Food Science and Technology, 47(7), 1496-1503.

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