Development and sensory evaluation of soyamusa: a soybeanplantain baby food
Appropriate technologies were used to process plantain and soybean into flour which were used for the formulation of ‘Soyamusa’, a soybean-plantain baby food that requires little cooking. Extruded and non-extruded soybean grits were produced and mixed with plantain flour in varying proportions to de...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
International Society for Horticultural Science
2000
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/92599 |
| _version_ | 1855527567802499072 |
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| author | Oyewusi, F. Ozumba, A. Ogundipe, H. Osifo, B. Lukambi, F. Ogazi, P. |
| author_browse | Lukambi, F. Ogazi, P. Ogundipe, H. Osifo, B. Oyewusi, F. Ozumba, A. |
| author_facet | Oyewusi, F. Ozumba, A. Ogundipe, H. Osifo, B. Lukambi, F. Ogazi, P. |
| author_sort | Oyewusi, F. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Appropriate technologies were used to process plantain and soybean into flour which were used for the formulation of ‘Soyamusa’, a soybean-plantain baby food that requires little cooking. Extruded and non-extruded soybean grits were produced and mixed with plantain flour in varying proportions to determine the blend that would give the required energy and protein level in baby foods. A mixture of sugar, vitamins and minerals was added to improve the taste and to meet the recommended daily vitamin and mineral requirements for babies. The final blend was subjected to nutritional and sensory evaluations. The sensory test was to determine the acceptability of the two products of ‘Soyamusa’ and compare them with other popular market brands. It was found that a mixture of 60% plantain flour, 32% soybean grit and 8% sugar produced a blend whose proximate analysis showed 15.8% protein, 8.0% fat, and 72.8% carbohydrate with an energy content of 457.4 kcal per 100g. The sixteen weaning Wister rats on ‘Soyamusa’ had normal growth, packed cell volume and white blood cell count. Hemagglutination test did not indicate any immunological reaction against ‘Soyamusa’. Results of the comparative assessment of the two samples for color, flavor, consistency, mouthful, taste and overall acceptability did not show any significant difference (P > 0.05). However, the samples differ significantly in all attributes (P < 0.01) from the two popular market brands but were equally acceptable. |
| format | Journal Article |
| id | CGSpace92599 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2000 |
| publishDateRange | 2000 |
| publishDateSort | 2000 |
| publisher | International Society for Horticultural Science |
| publisherStr | International Society for Horticultural Science |
| record_format | dspace |
| spelling | CGSpace925992024-05-15T05:11:43Z Development and sensory evaluation of soyamusa: a soybeanplantain baby food Oyewusi, F. Ozumba, A. Ogundipe, H. Osifo, B. Lukambi, F. Ogazi, P. soybeans vitamins proteins plantains calcium carbonate Appropriate technologies were used to process plantain and soybean into flour which were used for the formulation of ‘Soyamusa’, a soybean-plantain baby food that requires little cooking. Extruded and non-extruded soybean grits were produced and mixed with plantain flour in varying proportions to determine the blend that would give the required energy and protein level in baby foods. A mixture of sugar, vitamins and minerals was added to improve the taste and to meet the recommended daily vitamin and mineral requirements for babies. The final blend was subjected to nutritional and sensory evaluations. The sensory test was to determine the acceptability of the two products of ‘Soyamusa’ and compare them with other popular market brands. It was found that a mixture of 60% plantain flour, 32% soybean grit and 8% sugar produced a blend whose proximate analysis showed 15.8% protein, 8.0% fat, and 72.8% carbohydrate with an energy content of 457.4 kcal per 100g. The sixteen weaning Wister rats on ‘Soyamusa’ had normal growth, packed cell volume and white blood cell count. Hemagglutination test did not indicate any immunological reaction against ‘Soyamusa’. Results of the comparative assessment of the two samples for color, flavor, consistency, mouthful, taste and overall acceptability did not show any significant difference (P > 0.05). However, the samples differ significantly in all attributes (P < 0.01) from the two popular market brands but were equally acceptable. 2000-10 2018-05-17T09:02:49Z 2018-05-17T09:02:49Z Journal Article https://hdl.handle.net/10568/92599 en Limited Access International Society for Horticultural Science Oyewusi, F., Ozumba, A., Ogundipe, H., Osifo, B., Lukambi, F. & Ogazi, P. (1996, October). Development and sensory evaluation of soyamusa: a soybean-plantain baby food. Acta Horticulturae, 540, 575-582. |
| spellingShingle | soybeans vitamins proteins plantains calcium carbonate Oyewusi, F. Ozumba, A. Ogundipe, H. Osifo, B. Lukambi, F. Ogazi, P. Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title | Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title_full | Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title_fullStr | Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title_full_unstemmed | Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title_short | Development and sensory evaluation of soyamusa: a soybeanplantain baby food |
| title_sort | development and sensory evaluation of soyamusa a soybeanplantain baby food |
| topic | soybeans vitamins proteins plantains calcium carbonate |
| url | https://hdl.handle.net/10568/92599 |
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