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dc.contributor.authorOgundipe, H.
dc.contributor.authorDashiell, Kenton E.
dc.contributor.authorOsho, S.
dc.date.accessioned2019-12-04T11:27:48Z
dc.date.available2019-12-04T11:27:48Z
dc.date.issued1989
dc.identifier.citationOgundipe, H., Dashiell, K. & Osho, S. (1989). Soymilk yield and quality as affected by soybean varieties and processing techniques. Tropical Grain Legume Bulletin, 36, 12-14.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5016
dc.description.abstractGrains of nine soybean varieties were processed into soybean milk, and their milk yield and protein (%) were determined, followed by sensory evaluations. In another experiment, grains of five soybean varieties were made into soybean milk, using five different processing techniques. In the first experiment, there was a significant difference among the varieties for milk yield and the sensory evaluation characters, but no significant difference for protein (%). In the second experiment, processing techniques. Variety and the processing technique x variety interaction all had a significant effect on milk yield.
dc.description.sponsorshipInternational Development Research Centre
dc.language.isoen
dc.subjectSoybeans
dc.subjectMilk
dc.subjectSensory Evaluation
dc.subjectProteins
dc.subjectTechniques
dc.titleSoymilk yield and quality as affected by soybean varieties and processing techniques
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationInstitute for Agricultural Research
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectResearch Method
cg.iitasubjectImpact Assessment
cg.accessibilitystatusOpen Access
local.dspaceid102279


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