23This study investigated the influence of the addition of soy products on the microbiology, 24 nutritional and physico-chemical characteristics of garri, a fermented cassava product.

This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

Summary In this study, the effects of steaming treatments during the preparation of structurally enhanced air‐dried rice noodles were investigated. Soy protein isolate‐rice noodles (RNS) were combined (COM) with microbial transglutaminase (MTG) and glucono‐δ‐lactone (GDL), and steamed for 5 (S5) or 10 (S 10) min followed by air‐drying to yield air‐dried RNS‐COM‐S5 and RNS‐COM‐S10, respectively. Control samples were air‐dried rice flour noodles (ADRN), steamed for 5 or 10 min before air‐drying (ADRN‐S5 and ADRN‐S10). Compared to other air‐dried RNS prepared without steaming, RNS‐COM‐S5 and RNS‐COM‐S10 showed a reduction in cooking time (5.35 min) and cooking loss (7.11%) and increased cooking yield (125%), supposedly due to low gelatinisation enthalpy, while retaining textural and mechanical properties, significantly higher (P < 0.05) than the controls. The scanning electron micrographs showed that all steamed air‐dried noodles also had larger hollows, which could be responsible for the improved cooking qualities. In general, the relative order of starch crystallinity resulting from steaming treatment decreased in all steamed noodles, and RNS‐COM1‐S10 showed the highest order. The treatment of RNS with MTG and GDL yielded air‐dried noodles with a more compact structure. Steaming is necessary to improve the rehydration characteristics of the air‐dried noodles without sacrificing textural and mechanical qualities.

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