Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties
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 ho...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/89744 |
| _version_ | 1855518815725551616 |
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| author | Alamu, Emmanuel Oladeji Gondwe, T.N.P. Phumzile, M. Maziya-Dixon, B.B. |
| author_browse | Alamu, Emmanuel Oladeji Gondwe, T.N.P. Maziya-Dixon, B.B. Phumzile, M. |
| author_facet | Alamu, Emmanuel Oladeji Gondwe, T.N.P. Phumzile, M. Maziya-Dixon, B.B. |
| author_sort | Alamu, Emmanuel Oladeji |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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). |
| format | Journal Article |
| id | CGSpace89744 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace897442025-11-11T10:08:10Z Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties Alamu, Emmanuel Oladeji Gondwe, T.N.P. Phumzile, M. Maziya-Dixon, B.B. soybeans products soybean flour soy-products nutritional properties soy-bread functional properties pasting properties food science 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). 2017-01-01 2017-12-14T09:10:09Z 2017-12-14T09:10:09Z Journal Article https://hdl.handle.net/10568/89744 en Open Access application/pdf Informa UK Limited Alamu, 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. |
| spellingShingle | soybeans products soybean flour soy-products nutritional properties soy-bread functional properties pasting properties food science Alamu, Emmanuel Oladeji Gondwe, T.N.P. Phumzile, M. Maziya-Dixon, B.B. Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title | Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title_full | Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title_fullStr | Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title_full_unstemmed | Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title_short | Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties |
| title_sort | assessment of nutritional characteristics of products developed using soybean glycine max l merr pipeline and improved varieties |
| topic | soybeans products soybean flour soy-products nutritional properties soy-bread functional properties pasting properties food science |
| url | https://hdl.handle.net/10568/89744 |
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