• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

    Thumbnail
    View/Open
    U19ArtAlamuEffectInthomDev.pdf (757.3Kb)
    Date
    2019-09-24
    Author
    Alamu, E.O.
    Maziya-Dixon, B.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different manufacturers (Harvest Innovation TSP crumbles and chunks (6), Wenger TSP from concentrate and flour (6), and ADM Textured vegetable protein (18)) were used for this study, and 20 trained panelists took part in the evaluations of their organoleptic quality and acceptability. The swelling ratio ranged from 2.05 for sample BST (ADM Textured Vegetable Protein, PRODUCT CODE 165,109) to 5.39 for BSP (WENGER TSP from Concentrate); the overall mean value was 2.61. There were significant differences (P < 0.05) in acceptability for both soups and sauces. The samples OST and RST from Harvest Innovation Hisolate Texsoy Chunks provided the most acceptable samples of TSP-stew; IST from ADM Textured Vegetable Protein TVP U–105 was the least rated. Sample RST was the best for TSP-soup, and the Harvest Innovation Hisolate Texsoy Crumbles (sample code ASP) and ADM Textured Vegetable Protein TVPU–814 (sample code GSP) were the best for TSP-stew. In conclusion, TSP granules were accepted by the consumers and can be incorporated as meat substitutes in both researched products.
    https://dx.doi.org/10.1080/23311932.2019.1671749
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6507
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/23311932.2019.1671749
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Food Science; Food Security; Food Systems; Nutrition; Soybean
    Agrovoc Terms
    Textured Proteins; Soy Protein; Stewing; Sauces; Acceptability
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository