Chemical Characteristics of Waste Water from Nigeria Breweries

Chemical Characteristics of Waste Water from Nigeria Breweries

ABSTRACT

This study was carried out on the chemical characteristics of wastewater from Nigeria Breweries. For a total period of four months, wastewater, water, and soil samples were collected monthly from an industrial area in Nnewi in Anambra State to determine their constituents. A total of twenty-six parameters were analyzed for wastewater and water, while a total of fourteen parameters were analyzed for soil. The result showed that wastewater from the industry (Nigeria Breweries) contained several contaminants which contaminate the soil and nearby river. Correlation technique was used to determine the degree of relationship between nitrate content and Chemical Oxygen Demand (COD) values of the wastewater and water, and to determine the degree of relationship between the pH values and the Arsenic content of the soil. There was a generally low negative correlation for all the months for the wastewater (-0.58, -0.07,-0.09, and 0.47 respectively for July, August, September, and October) and soil (-0.03,-0.66.and- 0.54 for July, August, and October respectively) except for September (0.06) that had a very low positive correlation between the pH and Conductivity values of the soil. The student t-test with N+ N- 2 degree of freedom was used to test for the null hypothesis that there is no significant difference between the Alkalinity and Chloride contents of the wastewater and water. The environmental implications established that Ele River as well as the soil in the area is polluted at varying levels by wastewater from the industry and surrounding environment.

Table of Contents

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 Beany 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

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