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    Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties

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    U17ArtAlamuAssessmentNothomNodev.pdf (574.9Kb)
    Date
    2017
    Author
    Alamu, E.O.
    Gondwe, T.N.P.
    Phumzile, M.
    Maziya-Dixon, B.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
     Breeding new varieties can introduce compositional differences in Soybean grains which could be caused by environment and climate factors, among other factors. Thus, there was need to evaluate these differences and also to investigate the applications of these varieties for product development at household level for improve nutrition. This study evaluated the nutritional, functional and pasting properties of pipeline and improved soybean varieties and of soy-based products. A total of six improved/pipeline soybean varieties and nine products were developed, which include six soy-fortified products using 80:20 wheat: soy flour blend and three soy-based products using 100% processed soybean grains, were milled and analysed. The moisture, fat and protein contents ranged from 4.91–6.13/100 g; 13.77–19.82/100 g and 31.78–36.56/100 g fresh weight, respectively. The lowest water absorption capacity (WAC) was observed for D.AL/Z 7 having 180.43% while D.AL/Z 8 had the highest value at 285.94%. Pasting viscosity ranged from 1.65–9.63 RVU. The results also showed that the ash, fiber and fat contents of Soy yoghurt are significantly (p < 0.05) lower compared with Soy tofu and Salad cream. Soy Tofu had a significant (p < 0.05) higher level of protein content (30.7/100 g FW).
    http://dx.doi.org/10.1080/23311932.2017.1398042
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2392
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.1080/23311932.2017.1398042
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Grain Legumes; Nutrition; Soybean
    Agrovoc Terms
    Soybeans; Products; Soybean Flour; Soy-Products; Nutritional Properties; Soy-Bread; Functional Properties; Pasting Properties
    Regions
    Africa; Southern Africa
    Countries
    Zambia
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4835
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