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

dc.contributor.authorAlamu, E.O.
dc.contributor.authorGondwe, T.N.P.
dc.contributor.authorPhumzile, M.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:11:16Z
dc.date.available2019-12-04T11:11:16Z
dc.date.issued2017
dc.identifier.citationAlamu, E.O., Gondwe, T., Phumzile, M. & Maziya-Dixon, B. (2017). Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties. Cogent Food & Agriculture, 3(1), 1-12.
dc.identifier.issn2331-1932
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2392
dc.descriptionOpen Access Journal; Published online: 30 Oct 2017
dc.description.abstract 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).
dc.format.extent1-12
dc.language.isoen
dc.subjectSoybeans
dc.subjectProducts
dc.subjectSoybean Flour
dc.subjectSoy-Products
dc.subjectNutritional Properties
dc.subjectSoy-Bread
dc.subjectFunctional Properties
dc.subjectPasting Properties
dc.titleAssessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpGrain Legumes
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionSouthern Africa
cg.coverage.countryZambia
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.authorship.typesCGIAR single centre
cg.iitasubjectGrain Legumes
cg.iitasubjectNutrition
cg.iitasubjectSoybean
cg.journalCogent Food & Agriculture
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid92342
cg.targetaudienceScientists
cg.identifier.doihttp://dx.doi.org/10.1080/23311932.2017.1398042


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