Nutritional and Sensory Characteristics of an Infant Food Based on Soybean Seeds (Glycine max) and Tigernut Tubers (Cyperus esculenta)

Emmanuel-Ikpeme, Christine

doi:10.9734/bjast/2012/1341

Cited by 9 publications

(6 citation statements)

References 17 publications

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“…The increase in protein content observed may be due to the synthesis of enzymes or compositional proportion changes followed by the degradation of other components (Nwosu et al., ; Ugwuona, ). Emmanuel‐Ikpeme, Ekpeyoung, and Igile () reported the progressive increase in the protein value with increase in soybean addition in composite flours. In fact, legumes are rich sources of proteins ranged from 20% to 50%.…”

Section: Resultsmentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference (p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%–70%), malted soybean flour (20%–27.5%), and papaya fruit powder (10%–12.5%). In conclusion, the present approach can help in improve infants dietary quality of complementary foods by developing nutritionally enhanced red teff‐based porridge used for intervention of malnutrition.

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Section: Resultsmentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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“…4 . Overall taste is an important sensory attribute which determines products acceptability ( Emmanuel-Ikpeme et al , 2012 ). The overall taste rating of yogurt fermented with L. platarum DK211 was remarkably higher than that of yogurt products fermented with the other selected strains and similar to that of yogurt fermented with Yomix-321.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use

Baick¹,

Kim²

2015

Korean Journal for Food Science of Animal Resources

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The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

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“…Carbohydrate content of the flour samples was determined by using the formula described by Emmanuel-Ikeme et al [17].…”

Section: Carbohydrate Content Determinationmentioning

confidence: 99%

“…The sensory scores of the bread sample was done using the 9 -point hedonic scale ranging from 1 (dislike extremely) to 9 (like extremely) as described Emmanuel-Ikeme et al [17]. Twenty (20) semi-trained panelists were presented with the samples and they were asked to evaluate for appearance, taste, texture and overall acceptability.…”

Section: Sensory Evaluation Of Bread Samplesmentioning

confidence: 99%

Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Ukeyima

Dendegh

Isusu

2019

EJNFS

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Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat and carbohydrate) composition, functional (Bulk density, foaming capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, taste, flavour, texture and overall acceptability) attributes were determined. Results: Bread was produced from wheat and kidney beans composite (B, C, D and E) flour. The bread samples were subjected to physical, proximate and sensory analyses. The functional properties of the composite flour blends were also determined. The functional properties shows a significant (P<0.05) difference in water absorption capacity, oil absorption capacity and swelling index with values ranged from 1.10 – 0.60 ml/g, 1.03 – 0.76 ml/g and 5.92 – 2.89 ml/g respectively. The bulk density and foaming capacity shows significant (P<0.05) difference with its values ranging from 0.90 – 0.97 g/ml and 32.69 – 26.94 cm3 respectively as kidney beans flour increases. The result of the physical properties shows significant (P<0.05) difference in dough height, proofing rate, loaf volume, specific volume, baking loss and oven spring with values ranging from 1.169 – 3.39 cm3, 0.01 – 0.02 cm3/min, 0.79 – 1.19 cm3, 0.32 – 0.48 cm3/g, 1.59 – 2.79 and 101.58 – 102.79 respectively while the loaf weight ranged from 243.21 – 246.09 g. proximate composition of the sample were also analyzed and the result shows significant (P<0.05) difference in crude protein, moisture content, ash, crude fat, crude fibre and carbohydrate with values ranging from 8.36 – 10.47%, 22.18 – 23.28%, 0.97 – 1.38%, 11.80 – 12.94%, 0.29 – 0.59% and 51.33 – 57.10% respectively. The results of the sensory scores shows a significant (P<0.05) difference in all the samples analyzed. However, sample C with 15% kidney beans flour was most preferred. Conclusion: It could be concluded that increased in kidney beans flour addition in the production of composite bread had significant (P<0.05) impact on the proximate, physical and organoleptic properties of the bread. Hence, 85% wheat to 15% kidney bean flour should be used in bread making.

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Nutritional and Sensory Characteristics of an Infant Food Based on Soybean Seeds (Glycine max) and Tigernut Tubers (Cyperus esculenta)

Cited by 9 publications

References 17 publications

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use

Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

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