Please enter verification code
Confirm
Archive
Special Issues
Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara
International Journal of Nutrition and Food Sciences
Volume 9, Issue 6, November 2020, Pages: 150-153
Received: Aug. 30, 2020; Accepted: Sep. 17, 2020; Published: Nov. 27, 2020
Views 104      Downloads 69
Authors
Tegene Atlaw, Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia
Misgana Banti, Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia
Wabi Bajo, Food Science and Nutrition Research, Melkasa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Adama, Ethiopia
Bilatu Agza, Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
Tamene Haile, Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia
Article Tools
Follow on us
Abstract
Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.
Keywords
Soybean, Okara, Kocho, Proximate Composition, Sensory Quality
To cite this article
Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile, Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara, International Journal of Nutrition and Food Sciences. Vol. 9, No. 6, 2020, pp. 150-153. doi: 10.11648/j.ijnfs.20200906.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
FAO (2018). Food and Agriculture Organization of the United Nations. The State of Food Security and Nutrition in the World. Building Climate Resilience for Food Security and Nutrition, Rome, 2018.
[2]
Birmeta G., Nybom H., and Bekele E. 2004. Distinction between wild and cultivated enset (Ensete ventricosum) gene pools in Ethiopia using RAPD markers. Hereditas 140: 139–148. https://doi.org/10.1111/j.1601-5223.2004.01792.x.
[3]
Birmeta G., Nybom H., and Bekele E. 2002. RAPD analysis of genetic diversity among clones of the Ethiopian crop plant Ensete ventricosum. Euphytica 124: 315–325. https://doi. org/10.1023/a:1015733723349.
[4]
Daba T. and Shigeta M. (2016) Enset (Ensete ventricosum) production in Ethiopia: its nutritional and socio-cultural values. Agric Food Sci Res 3: 66–74.
[5]
Kalekristos Y., 2010. Influence of baking time and temperature on the quality of kocho biscuit enriched with Faba Bean and wheat. Addis Ababa University, Addis Ababa.
[6]
Atlabachew, M. and Chandravanshi, B. S., 2008. Levels of major, minor and trace elements in commercially available enset (Ensete ventricosum (Welw.), Cheesman) food products (Kocho and Bulla) in Ethiopia. Journal of Food Composition and Analysis, 21 (7), 545-552.
[7]
Slavin and Koecher, 2014. Soyfoods guide. Solid Research Foundation Behind Dietary Guidelines, MyPlate Recommendations
[8]
Nilufer, D., Boyacioglu, D. &Vodovotz, Y. 2008. The functionality of soymilk powder and its components in fresh soy bread. Journal of Food Science, 73 (4), 275-281.
[9]
Dhingra, S. & Jood, S. 2002. Physico-chemical and nutritional properties of cereal-pulse blends for bread making. Journal of Nutritional Health, 16 (3), 183-194.
[10]
Asres A., and Omprakash S., 2014. Extension of Enset Plant Product for Rural Development in Ethiopia. Journal of Agricultural Economics, Extension and Rural Development 2 (3): 031-040.
[11]
Nwakalor, C. N. and Obi, C. D., 2014. Formulation and sensory evaluation of sorghum based weaning food fortified with soybean and unripe plantain flour International. Journal of Nutrition and Food Sciences; 3 (5): 387-390.
[12]
Alpaslan M., and Hayta M., 2002. Hydration properties, soymilk and okara yield of soybean affected by agronomic factors. Nahrung 46: 141-143.
[13]
Kolapo, A., and Oladimeji, G., 2008. Production and quality evaluation of Soy-corn milk. Journal of Applied Biosciences, 1 (5902), 40–45.
[14]
AOAC, 2016. Official Methods of Analysis of the Association of Official Analytical Chemists, 20th edn. Washington, DC: AOAC International.
[15]
Onwuka G. I., 2005. Food analysis and instrumentation theory and practice (Napthali prints. Lagos. 2005).
[16]
Polycarp, D., Afoakwa, E. O., Budu, A. S., Otoo, E., 2012. Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm. Int. Food Res. J. 19 (3), 985–992.
[17]
Katayama M. and Wilson L. A., 2008. Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food. Journal of food science 73: 153-157.
[18]
Redondo-Cuenca A. M., Jose´ Villanueva S., Inmaculada M., 2007. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods. Food Chemistry 108 (2008) 1099–1105.
[19]
Kelbessa U. Alemu F. and Eskinder B., 2017. Natural fermentation of Enset (Ensete ventricosum) for the production of Kocho. Ethiopian Journal of Health Development; 11 (1): 75-81.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186