Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan, Suman; Orchy, Tania Nowreen; Farzana, Tasnim

doi:10.1002/fsn3.594

Cited by 22 publications

(19 citation statements)

References 31 publications

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“…Some authors use soy flour to enhance the nutritional value of different foods, reporting exchanges ranging from 5% to 40% to make specific recipes such as bread, 14 tortillas, 15 biscuits, 16 fritters, 17 garri, 18 and soup. 19 In any of these publications, exchange of soy flour for other main ingredients in less than 10% of weight did not modify the acceptability of the food. In this study, we simulated replacing a small amount of rice (10 g) with 10 g of either TSP, soy flour, or tofu, which represents 13% of the rice and 4% of the total recipe by weight.…”

Section: Resultsmentioning

confidence: 91%

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

Goldsmith

Andrade

Cornelius³

et al. 2019

Food Nutr Bull

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Numerous governments in developing countries institute school lunch programs or school feeding programs as a strategy to address high malnutrition and low education rates among children. In 2005, the Ghanaian government launched the Ghana School Feeding Programme (GSFP). The GSFP policy does not document (1) the actual meal and associated nutrient profile received by the student, (2) the cost of the meal ingredients to the caterer who prepares the food, nor (3) the recipe derivations that may supply an enhanced nutritional profile. We address these 3 information gaps by employing a detailed case study of 4 caterers supplying a traditional tomato stew recipe in northern Ghana within GSFP-supported school lunch programs. Specifically, we explore the following propositions: (1) GSFP caterers can deliver a school lunch for under 100 pesewas (1 GH¢ or $0.21 USD) per student; (2) the meal meets the recommended daily allowance for protein; (3) soy can serve as a cost-effective ingredient to fortify the meal in terms of protein level and protein quality; and (4) significant differences exist in the macro-and micronutrient profile due to caterer discretion. We answer the above 4 propositions, and by doing so show the importance of accurately measuring the nutritional content, costs, and quantities of the actual school lunch under study. Second, among our results, we show the economy of locally produced soy flour as an ingredient that can lower costs and raise nutrition when substituting for other locally produced proteins such as ground beef and mackerel.

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Section: Resultsmentioning

confidence: 91%

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

Goldsmith

Andrade

Cornelius³

et al. 2019

Food Nutr Bull

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“…Akubor and Onimawo (2003), similarly reported higher WAC in maize flour enriched with soybean flour. According to Mohajan, Orchy, and Farzana (2018), proteins are capable of binding large quantities of water due to their ability to form hydrogen bonds between water molecules and polar group on the polypeptide chain. Differences in starch content, starch composition (i.e., amylose content) as well starch granular structure may also explain the variation in WAC (Falade & Oyeyinka, 2015).…”

Section: Flour Functionalitymentioning

confidence: 99%

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

Oyeyinka

Adebayo

Oyeyinka

et al. 2020

J Food Process Preserv

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Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preffered to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value. Practical applications This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein‐rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting.

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“…Other authors have shown that acceptance of mushroom addition to a meat patty is both a function of amount of mushroom added and culture, with higher levels being acceptable by Korean consumers and lower levels accepted by U.S. consumers [26]. Various authors have examined sensory properties of specific mushrooms added to food products e.g., [25][26][27][28][29] but many of those studies focused on consumer acceptance rather than flavor properties. Moliszewska [30] provided a review of some specific aroma notes found in a few mushroom varietals and related some of those notes to chemical compounds present in those particular mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Chun

Chambers

Han

2020

Foods

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Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Cited by 22 publications

References 31 publications

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

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