Nutritional evaluation of home‐prepared  soy‐corn milk – a protein beverage

Omueti, Olusola; Oguntona, E. B.; Jaiyeola, Olayinka; Ashaye, O. A.

doi:10.1108/00346650010319723

Cited by 17 publications

(11 citation statements)

References 6 publications

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“…Soya bean, an agricultural product rich in protein and amino acid especially lysine, tryptophan and threonine are considered to be a premier crop to solving the malnutrition problems in Nigeria if its nutritive potential are utilized (Omueti et al, 2000). It is known to reduce the risk of cancer and postmenopausal symptoms.…”

Section: Introductionmentioning

confidence: 99%

Economic Evaluation of Soy- Chocolate Beverage Drink

Yahaya¹,

Jayeola²,

Omueti³

et al. 2012

ECONOMICS

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Soy-chocolate beverage drink is a nutritional health drink was obtained from soya bean and cocoa powder. The study was conducted to evaluate the economic analyses of soy-chocolate beverage drink production with a view to establishing the profitability of the investment. The method used in this study involved an investment decision model comprising Net present value (NPV), Benefit Cost Ratio (BCR) and Internal Rate of Return (IRR). The results indicates an NPV of N480, 535 discounted at 21%, BCR of 2.5 and IRR of 21.33% These positive values are indices to the fact that investment of soya chocolate beverage is a profitable venture and worthwhile.

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Section: Introductionmentioning

confidence: 99%

Economic Evaluation of Soy- Chocolate Beverage Drink

Yahaya¹,

Jayeola²,

Omueti³

et al. 2012

ECONOMICS

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“…For example, some mixed beverages containing soybean ingredients have been produced by several food scientists (Omueti et al, 2000;Pottera et al, 2007). In this study, raw soymilk (soybean water extract) was likewise selected to make a stable mixed beverage with walnut milk basing on several reasons as follows: soybean products has many nutritional and functional properties (FDA, 1999); soybean contains many components (i.e., phospholipid, saponin and β-conglycinin) with good emulsifying activities, which would be able to stabilize the walnut oil bodies and protein (Ren et al, 2009;Wagner and Gueguen, 1999); the high lysine content of soybean protein would supplement the lysine of walnut milk (the lysine is the first limiting amino acid in walnut protein) (Sze-Tao and Sathe, 2000).…”

Section: Introductionmentioning

confidence: 99%

Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

Yeqing¹,

Yu²,

Kong³

et al. 2014

FSTR

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Walnut milk, which is generally produced in the presence of stabilizers by homogenization, is being increasingly consumed by people in China, due to its good nutritional and functional properties. In this study, the mechanism behind the poor dispersion stability of walnut milk without stabilizer has been clarified as caused by heat-induced large aggregate formation from walnut oil bodies and protein. It was found that addition of raw soymilk into walnut milk could result in the stable mixed beverage by homogenization with subsequent heating. This was because raw soymilk played roles on decreasing the particle size of walnut oil bodies during the homogenization, and preventing the large aggregate formation from walnut oil bodies and protein during the subsequent heat treatment. Amino acid analysis showed that the stable mixed beverage contained more lysine than the walnut milk. In addition, the stable mixed beverage had higher levels of protein content (about 2%) than the commercial walnut milk (commonly < 1%) in China. Therefore, this study was meaningful for the convenient and value-added utilization of walnut.Keywords: walnut milk, soymilk, mixed beverage, walnut oil bodies, walnut protein IntroductionWalnut is one of the mostly cultivated tree nuts in the world, including southern Europe, northern Africa, eastern Asia, the USA and western South America (Martinez et al., 2010), and China is the leading producer. It is consumed due to its nutritional, healthy and sensory attributes. It has been reported that walnut exhibits greater antioxidant capacity than any other nuts (Arranz et al., 2008) and its oil has a perfect balance of n-6 and n-3 polyunsaturated fatty acids (4:1) (Simopoulos, 2002). The consumption of walnut can lower plasma total-and low-density lipoprotein cholesterols (Lavedrine et al., 1999;Banel and Hu, 2009), and incidences of cardiovascular diseases (Simopoulos, 2002). In addition, the intake of walnut has been proved to effectively reduce inflammation and improve arterial functions (Ros et al., 2004;Tapsell et al., 2004).The most popular walnut products are made from toasted nuts.However, not many people may be motivated to consume the toasted walnut all the times due to the inconvenience of the shell removal. Therefore, the walnut products, convenient to the consumers, are prioritized by the food industry. Some food scientists have tried to produce walnut-containing meat products (Cofrades et al., 2004;Ayo et al., 2005). Nevertheless, the most popular way is the production of walnut milk beverage (Gharibzahedi et al., 2012;Luo et al., 2010;Yu et al., 2010). But poor dispersion stability of walnut milk is a key limiting factor.Until now, the mechanism behind the poor dispersion stability is unclear. Commonly, homogenization in the presence of various stabilizers (xanthan, sodium carboxymethyle cellulose, monoglyceride, sucrose ester, sodium caseinate, arabian gum and so on) is a well-used strategy to produce stable walnut milk beverage (Gharibzahedi et al., 2012;Luo et al., 2010;Yu et al., 2...

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“…The soy milk "beany" flavor and chalky mouth feel may be minimized by blending the soy milk with different fruit or vegetable juices and some spice and herb extracts, or other ingredients such as artificial flavors and sweeteners (Mojatahedi et al, 2013). Some reported blends are soy milk blended with ingredients such as chocolate and peanut (Deshpande et al, 2008), corn milk (Olusola et al, 2000;Omueti and Ajomale, 2005), cereals and grape must (Coda et al, 2012), coffee (Felberg et al, 2010), kunnu (Sowonola et al, 2005); orange juice (Kale et al, 2011); wild blueberry (Potter et al, 2007). Some of these blending studies have been successful in improving consumer attitude and acceptance regarding products made from soy beans (Zulueta et al, 2007).…”

Section: Introductionmentioning

confidence: 99%