Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding
World Journal of Food Science and Technology
Volume 3, Issue 4, December 2019, Pages: 48-57
Received: Nov. 6, 2019; Accepted: Nov. 29, 2019; Published: Jan. 6, 2020
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Authors
Okwunodulu Nwazulu Innocent, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Eze Nkechinyere Lucy, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Ndife Joel, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Ukom Nwankwo Anthony, Department of Food Science and Technology, College of Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
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Abstract
Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was milled with 72h steeped, drained and washed cleaned sorghum seeds according to75: 25, 50: 50 and 25: 75 sorghum; sprouted soybean blends. Blended pasts were sieved and dewatered separately with double layered calico cloth to obtain the pastes. Proximate results showed increase in dried matter content (85.94 to 86.68%) with increase in soybean paste inclusion, moisture content decreased (14.06 to 13.32%) protein increased (5.11 to 39.96%), fat increased (1.51 to 11.21%), fiber increased (1.41 to 4.82%), ash increased (0.46 to 4.61%), carbohydrate decreased (77.44 to 26.07%) and energy increased (335.26 to 364.99Kcal). Bulk density increased (0.33%to 0.66g/ml), viscosity decreased (117.02 to 84µPas), swelling power increased (22.83 to 30.04), gelatinization temperature decreased (66.00 to 45°C) and gelatinization time increased (0.35 to 0.37sec). Gruel from 100% sorghum scored the highest acceptability. Sprouted soybean blending showed an improvement in the nutrients content of soy-akamu and decrease in acceptability beyond 25% inclusion.
Keywords
Proximate Composition, Functional Properties, Sensory Property, Akamu Paste, Complementary Feeding
To cite this article
Okwunodulu Nwazulu Innocent, Eze Nkechinyere Lucy, Ndife Joel, Ukom Nwankwo Anthony, Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding, World Journal of Food Science and Technology. Vol. 3, No. 4, 2019, pp. 48-57. doi: 10.11648/j.wjfst.20190304.12
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Copyright © 2019 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.
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