High field &lt;sup&gt;13&lt;/sup&gt;C NMR spectroscopic analysis of the triacylglycerols of &lt;i&gt;Adenopus Breviflorus&lt;/i&gt; seeds oil

Akintayo, E. T.; Ogunlade, Ibiyinka; Ogungbenle, H N

doi:10.4314/ijs.v6i1.32123

Cited by 1 publication

(1 citation statement)

References 13 publications

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“…The extracted lipid was methylated for easy volatilization to obtain fatty acid methyl ester (FAME). Chromatographic analysis of methylated samples was carried out as described by Akintayo, Ogunlade, and Ogungbenle () using Hewlett‐Packard 5890 Gas Chromatograph (Hewlett‐Packard Co, Palo, Albo, CA) and an HP Ultra column.…”

Section: Chemical Analysismentioning

confidence: 99%

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Oyeyinka

Odukoya

Adebayo

2019

J Food Process Preserv

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Promoting the utilization of locally available protein‐rich crops may reduce the problem of protein‐energy malnutrition. The physicochemical properties and consumer acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan milk blends were prepared by substituting soy milk with cashew nut milk at different proportions of 0%, 20%, 40%, 60%, 80%, and 100%. The color coordinates showed no significant differences among the samples. The percentage vegan cheese yield decreased by increasing the level of substitution. The vegan cheese analog produced with 40% cashew nut milk had the highest protein and ash but was lower in lipid. The overall acceptability of the samples decreased with increasing cashew nut milk substitution. However, sample blend with 40% cashew nut milk was preferred in terms of flavor, color, and overall acceptability. Vegan cheese analog from cashew nut and soy milk blends could be a promising value‐added product serving as an alternative protein source. Practical applications This study showed that an acceptable vegan cheese analog could be produced from the blends of soy and cashew nut milk. This cheese analog could serve as a vegetable protein source with the potential of reducing the incidence of protein‐energy malnutrition. It could also serve as a rich source of essential fatty acids.

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Section: Chemical Analysismentioning

confidence: 99%