Physicochemical, Sensory Characteristics And Cost Of Production Of Soy Milk Cheese, Sudanese White Cheese And Their Mixture During Storage

Zubeir, Ibtisam E El

doi:10.24966/prb-1545/100007

Cited by 4 publications

(7 citation statements)

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“…Soybean as a food crop provides several therapeutic benefits as Soy protein contains most of the essential amino acids in the amounts needed for human health [1]. These are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine [1]. This is the reason why it is often called the "golden miracle bean," [2].…”

Section: Introductionmentioning

confidence: 99%

“…Popular household and industrial Soybean products include Soy yogurt, Soy milk and Soy cheese [1], [9], [10]. Soy flour, weaning food formulations, Soy based soups, confectioneries, beverages, fermented soy products and extruded products have also been documented [11].…”

Section: Introductionmentioning

confidence: 99%

“…This is despite the support received from the Green Innovation Centers (GIC) under Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ), Food and Nutrition Security Enhanced Resilience (FANSER) Projects and other international and local projects, in the Soybean value chain. Soybean as a food crop provides several therapeutic benefits as Soy protein contains most of the essential amino acids in the amounts needed for human health [1]. These are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine [1].…”

Section: Introductionmentioning

confidence: 99%

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Enhancing household Soybean Processing and Utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Funduluka

Mwila

Keith

et al. 2023

Preprint

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Soybean processing and utilization is still low in the Eastern Province of Zambia despite the support by local and international NGOs in the sector. This study was designed to establish best ways of improving household soybean use in Petauke, Katete and Chipata districts in Eastern Province. In a concurrent triangulation study design, information was generated using a structured questionnaire on a sample of 1,237 households. Meanwhile two separate semi structured questionnaires were administered on a sample of 42 Focus Group Discussion and In-depth Interview (FGD and IDI) participants. Stata MP 15 (StataCorp, College Station, TX, USA) software generated frequencies and associated factors for soybean processing and utilization. NVIVO software QSR10 (QSRInt, Melbourne Australia) was used to organize qualitative data. All data was ultimately analyzed using the three Food Systems Thematic Areas namely; Socioeconomic, Enabling and Food environment as well as general environmental factors. Among the soybean products, a readymade Textured Vegetable Protein was universally consumed [1,030/1237(83%)]. Milled Soybean used for cooking Porridge and Shim [279/1237(22.55%)] among the few whole soybean products, emerged congruent with common household meals. However, accessibility of soybean for household consumption throughout the year was negligible. Immediate strategies should include; intensifying soybean production without leaving behind female headed households. Wards with poor markets, poor soils, and lack of land to grow could be market avenues for locally processed soybean products. Male involvement should be re-examined to improve on Soybean accessibility for household consumption. Educating farmers on the benefits of soybeans as well as how to make various soybean products should be strengthened. Dangers of anti-nutritional factors and how to destroy them in soybeans to ensure protein digestibility as well as promoting use of whole as opposed to refined mealie meal to ensure protein complementarity should be among the key messages. Market linkages of farmers to seed companies need to be created and strengthened with farmers themselves becoming more involved in soybean seed production and multiplication in order for them to access inputs at fair price. More companies should be encouraged to venture into soybean value addition, including privately owned community equipment such as hammer-mills. Extension services for soybean processing and utilization should be improved through training the camp officers, rural health facility outreach staff as well as community volunteers correct processing of various soybean products. Likewise, there is need to advocate among stake holders for more emphasis on soybeans in the food system. In the medium and long run, other equipment that could be promoted in the community include; Soybean oil expeller or press and Soybean blenders or Pulverizing equipment for making Soy milk.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enhancing household Soybean Processing and Utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Funduluka

Mwila

Keith

et al. 2023

Preprint

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“…Soybean protein provides several therapeutic benefits as the crop contains most of the essential amino acids in the amounts needed for health [ 18 ]. Essential amino acids in soybean include; histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine [ 13 , 19 ]. Soybean protein has potential to contribute towards meeting daily requirements of individuals particularly children aged 7–12 months followed by those aged 1–13 years with high protein requirements, as well as the physically active adolescents and adults [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing household soybean processing and utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Funduluka,

Hachibamba,

Mukuma

et al. 2023

PLoS ONE

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The purpose of this study was to establish best ways of improving household soybean processing and utilization in selected districts in the Eastern Province of Zambia. This was a concurrent triangulation study design, nested with a cross sectional survey and barrier analysis. Up to 1,237 households and 42 key informants participated in the quantitative and qualitative studies respectively. Quantitative data was analysed using Stata MP 15 software (StataCorp, College Station, TX, USA). NVIVO QSR10 software (QSRInt, Melbourne Australia) was used to organize qualitative data which was later analysed thematically. In this study whole soybean processing and utilization in eastern province was at 48%. However, accessibility to soybean for household consumption throughout the year was negligible (0.29%). Based on the food systems an interplay of factors influenced soybean processing and utilization. In the food environment, a ready-made Textured Soya Protein mainly imported [1,030/1237(83%)] and a milled whole soybean-maize blend AOR 816.37; 95%CI 110.83 to 6013.31 were preferred. Reports of labour intensity, hard to cook properties, coarse milling and beany flavour with associated anti-nutrients negatively influenced whole soybean utilization. In the enabling environment, soybean production AOR 4.47; 95%CI 2.82 to 7.08 increased the chances of utilization. Lack of inputs, poor access to affordable credit and lack of ingredients were deleterious to utilization. Low coverage of existing projects and poor access to technologies were other adverse factors. Among the Socioeconomic factors, a higher social hierarchy shown by owning a bed AOR 1.75; 95%CI 1.22 to 2.49, belonging to the Chewa community AOR 1.16; 95%CI 1.08 to 0 1.25, gender of household head particularly male AOR 1.94; 95%CI 1.21 to 3.13, off farm income and livestock ownership were supportive to soybean utilization. Unfavourable factors were; belonging to any of the districts under study AOR 0.76; 95%CI 0.58 to 0.98, lack of knowledge (55.65%), low involvement of the male folks AOR 0.47; 95%CI 0.30 to 0.73 and belonging to a female headed household AOR 1.94; 95%CI 1.21 to 3.13. Age, time and household size constraints as well as unreliable soybean output markets, lack of land, poor soils in some wards and poor soybean value chain governance were other negative factors. Immediately in the food environment there is need to boost milling of whole soybean while strengthening cooking demonstrations, correct processing, incorporation of soybean in the local dishes and conducting acceptability tests. In the enabling environment, there should be access to inputs, affordable credit facilities and subsidized mineral fertilisers. Post-harvest storage, collective action with full scale community involvement and ownership should be heightened. Socioeconomic approaches should target promotion of soybean processing and utilization among all ethnic groups, participation of male folks and female headed households as well as advocating for increased nutrition sensitive social protection. In the medium or long term, capacity building, market development, import substitution agreements, creation of new products, development of cottage industries, information exchange and inter district trade as well as more public-private partnerships and more local private sector players should be bolstered. Lastly farm diversification should be supported.

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“…Studies showed that okara can be a substitute of gluten-free flour [30], an additive to growing medium for Lactobacillus and Bifidobacterium fermentation [31], an ingredient for fermented beverages [32]. In the literature, studies on preparing soy-based cheeses describe technologies with soymilk as a main ingredient [33][34][35]. Okara as a by-product is also a great source of nutrients, but okara's processing into cheese is not happening currently.…”

Section: Introductionmentioning

confidence: 99%

Zero Waste Technology of Soybeans Processing

Szulc,

Błaszak,

Wenda-Piesik

et al. 2023

Sustainability

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Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (105–108 cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

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Physicochemical, Sensory Characteristics And Cost Of Production Of Soy Milk Cheese, Sudanese White Cheese And Their Mixture During Storage

Cited by 4 publications

References 0 publications

Enhancing household Soybean Processing and Utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Enhancing household Soybean Processing and Utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Enhancing household soybean processing and utilization in the Eastern Province of Zambia, a concurrent triangulation study design

Zero Waste Technology of Soybeans Processing

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