Improvement of home‐made maize tortilla with soybean

Obatolu, Veronica A.; Augustine, O. Ibegbu; Iken, J. E.

doi:10.1111/j.1365-2621.2006.01242.x

Cited by 12 publications

(6 citation statements)

References 20 publications

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“…WAC is the ability of a product to associate with water under limiting condition. It has been suggested that flours with high WAC as seen in this study, will be very useful in bakery products, as this could prevent staling by reducing moisture loss (Obatolu et al, 2007). Water and oil absorption capacities are useful to indicate whether flours can be incorporated into aqueous food formulation especially those involving dough handling.…”

Section: Water Absorption Capacitymentioning

confidence: 89%

Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Peter-Ikechukwu¹,

Ibeabuchi²,

Eluchie³

et al. 2019

FSNS

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Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p≥0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p≤0.05) existed in water absorption capacity, oil absorption capacity and wettability.

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Section: Water Absorption Capacitymentioning

confidence: 89%

Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Peter-Ikechukwu¹,

Ibeabuchi²,

Eluchie³

et al. 2019

FSNS

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“…Commercially formulated complementary foods are often of high cost thus inaccessible to low-income households. Moreover, animal sources of proteins, which are used to complement the cereal based diets are expensive and out of reach for low-income families (Obatolu et al, 2007).…”

Section: Prevalence Of Malnutrition In Ethiopiamentioning

confidence: 99%

Promoting Home Prepared Soy-dishes for Fighting Protein-Energy Malnutrition: Evidence from Demonstration Training

2021

FSQM

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Malnutrition is a persistent problem in developing countries, and protein-energy malnutrition is the worst form of malnutrition associated with lack of energy and proteins. Malnutrition at the early stages of life can lower child resistance to infections, increase child morbidity and mortality, and decrease mental and cognitive achievement. Worldwide the most important step in the treatment of protein energy malnutrition is to correct nutritional imbalances. Increasing the amount of protein in cereal staple foods is the ideal solutions to problem related to malnutrition. Several studies reported that, increased protein content in soybean fortified cereals and tubers, which makes significant contribution towards the alleviation of protein-energy malnutrition. Soybean can be utilized mainly as fermented (e.g., sauce, miso, natto) and non-fermented (e.g., oil, milk, tofu, flour) foods. Therefore, this paper aimed to revise the contribution of home-prepared soy-dishes to combat protein-energy malnutrition.

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“…Soybean (Glycine max (L.) Merr.) is popularly known as a "miracle bean" or a "golden bean" because it is a cheap source of protein (Obatolu et al, 2007). It is an important oil seed, averaging approximately 43% protein and 20% oil by weight (Carrera et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Antifungal activities of <i>Carica papaya</i> and sodium bicarbonate against Soybean fungi

Afolabi¹,

Kareem²

2019

Int. J. Bio. Chem. Sci

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Soybean (Glycine max (L.) merr.) is a well-known leguminous crop serving as a principal protein rich food source for human and livestock. The study examined the antifungal efficacy of sodium bicarbonate (NaHCO 3) and Carica papaya on fungi isolated from soybean seeds. The inhibitory effects of sodium bicarbonate (NaHCO 3) and leaf extracts of Carica papaya were tested on three fungi. In vitro studies were carried out on Potato Dextrose Agar (PDA) for fungal isolation from soybean seeds and for the control of the pathogens using NaHCO 3 and C. papaya. The results obtained were compared with benlate (a.i 50% Benomyl); a synthetic fungicide. Aspergillus niger had the highest percent occurrence (50%) followed by F. ventricosum (33%) and then B. theobromae (17%). The percent fungal inhibition was highly significant at 1% level of probability, indicating that all the antifungal agents exhibited broad spectrum inhibition against the isolates. Benlate completely (100%) inhibited the three pathogens. There was no significant difference (P ≤ 0.05) in the inhibition of A. niger at 1.54 mg/ml of C. papaya and 3 mg/ml of NaHCO 3. Fusarium ventricosum and B. theobromae were best inhibited at 1.54 mg/ml of C. papaya with mean values of 95.63% and 95% respectively. A positive and significant correlation occurred between the inhibitions of all the fungal isolates. This implies that all the antifungal agents are capable of inhibiting the three fungal isolates. The study suggests that C. papaya and NaHCO 3 are capable of controlling seed-borne pathogens in soybean seeds.

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Improvement of home‐made maize tortilla with soybean

Cited by 12 publications

References 20 publications

Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Promoting Home Prepared Soy-dishes for Fighting Protein-Energy Malnutrition: Evidence from Demonstration Training

Antifungal activities of <i>Carica papaya</i> and sodium bicarbonate against Soybean fungi

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