Soy Supplementation of a Maize Based Kenyan Food (Ugali)

Nyotu, H.G.; Alli, Inteaz; Paquette, G.J.

doi:10.1111/j.1365-2621.1986.tb13085.x

Cited by 15 publications

(7 citation statements)

References 12 publications

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“…The variation may be due to varietal differences. The protein content of T.africana in this study (17.57%) is lower than what has been reported for soyabean (50.8%) but higher than that of maize (7.6%), (Nyotu et al,, 1986). The high protein content of T.africana seed flour shows that it could be useful in ameleorating protein deficiency conditions such as Kwashiorkor (PAG,1971).…”

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confidence: 50%

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Appiah¹,

Oduro²

2011

ABJNA

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Treculia africana (African breadfruit) of the family Moraceae is an underutilized and neglected fruit plant. The seeds of the plant are edible. However, T.africana is not commonly used as food in Ghana. In order to promote its use as food, this study was conducted to determine the pasting properties of the flour derived from the seeds. Treculia africana seed flour had maximum viscosity of 40.00BU, final viscosity (40.00BU), setback (2.00BU), breakdown (2.00BU) and pasting temperature of 69.4 o C. Breakfast meal produced with Treculia africana and soyabean composite in the ratio of 9:1was of acceptable quality (1.8). Seed flour of Treculia africana has good physico-chemical properties and could be used to play functional roles in food systems.

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confidence: 50%

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Appiah¹,

Oduro²

2011

ABJNA

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“…Other workers have reported similar increases in protein and fat contents of cereal-legume blends. [19,9] The proximate composition of extruded fura from pearl millet, and pearl milletgrain legume flour blends and traditional dried fura are presented in Table 3. There were significant differences (p < 0.05) in protein, fat, ash, crude fiber, and ash contents of fura samples.…”

Section: Proximate Compositionmentioning

confidence: 99%

Development And Characterization of Extruded Fura From Mixtures of Pearl Millet and Grain Legumes Flours

Nkama

Filli

2006

International Journal of Food Properties

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Dehulled pearl millet flour (100%) and blends of pearl millet, cowpea, groundnut and soybean flours at 80:20, 70:30 were extruded at 30 g moisture/100 g sample using a Brabender Laboratory single screw extruder to develop extruded fura products. The fura extrudates and fura produced in the traditional way were analyzed for their physical and chemical and sensory properties. There were significant differences (p < 0.05) in the puff ratio of the extruded fura products. Pearl millet: cowpea (80:20) fura had the highest puff ratio (4.71) while the pearl millet: groundnut (80:20) fura had the lowest (2.90). The bulk density of the pulverized extruded fura was lower than that of the dried and pulverized traditional fura. The hydration power of the extrudates increased significantly (p < 0.05) at 28°C and 50°C. Extrusion increased the hydration power of products. Fura extrudate containing 100% pearl millet flour had the highest hydration power of 63.9% at 28°C, while the traditional fura had the lowest of 15.8% at 28°C. Protein content of samples increased with supplementation of pearl millet with grain legumes. Sensory evaluation results showed that there were no significant differences among the fura extrudates and the traditional fura with respect to color, texture and overall acceptability except for flavor. Extruded products were still acceptable after 12 weeks storage in polyethylene and cellophane bags at 30 ± 2°C. Extrusion and supplementation processes are therefore one way of producing a convenient shelf stable nutrient rich fura in the areas where fura is commonly consumed.

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“…A adição de 10; 20; 30; 40 e 50% de soja aumentou teores de proteína (% base seca) de 8,66 para 12,22; 16,53; 19,94; 25,53 e 27,23%, respectivamente (Ta-bela 2). Resultados semelhantes foram encontrados por Nyotu et al (1986).…”

Section: Resultsunclassified

Efeito da proporção canjiquinha: soja na solubilidade, dispersibilidade e propriedades emulsificantes de mingaus desidratados

Wang

Borges

Cabral

et al. 2001

Pesq. agropec. bras.

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Com o objetivo de verificar a possibilidade do uso dos mingaus desidratados elaborados com canjiquinha e soja em diferentes proporções (100:0; 90:10; 80:20; 70:30; 60:40 e 50:50%), em produtos alimentícios, foram estudadas a solubilidade e as propriedades emulsificantes das misturas. Os processos utilizados para a obtenção dos mingaus foram: decorticagem dos grãos de soja, branqueamento, desintegração e homogeneização da canjiquinha e soja, bem como secagem por atomização. O aumento das proporções de soja (0 a 50%) causou aumento do N solúvel em água, do índice de solubilidade de N, da proteína dispersível em água, do índice de dispersibilidade de proteína, e provocou uma ligeira diminuição da atividade emulsificante e da estabilidade de emulsão. A atividade residual do inibidor de tripsina não foi detectada nos mingaus desidratados estudados.

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Soy Supplementation of a Maize Based Kenyan Food (Ugali)

Cited by 15 publications

References 12 publications

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Development And Characterization of Extruded Fura From Mixtures of Pearl Millet and Grain Legumes Flours

Efeito da proporção canjiquinha: soja na solubilidade, dispersibilidade e propriedades emulsificantes de mingaus desidratados

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