Soybean Research in Food science - Soybean Innovation...
Transcript of Soybean Research in Food science - Soybean Innovation...
Doc ID
1
BackgroundØ Soybean is known for its nutritious food products
Ø In Ethiopia soybean research as a food is at infant stage
Ø Previously varieties were releasing mainly based on their yield and disease resistance merits
Ø Now varieties are also released for their nutritional quality
Doc ID
2
1. Physico-Chemical Evaluation of Released Soybean Varieties in Ethiopia
ØThere are about 23 soybean varieties released at EIAR
ØFor these new released varieties Physico-Chemical Evaluation has been conducted
Doc ID
3
Variety Names Names of 23 varieties in Ethiopia are
Clarck63k Cheri
Hawasa-95 Korme
Gishama Dehdssa
Nova Wello
Gizo Afgat
Davice Nyala
Jalele Crowford
Boshe Wegayen
Ketta Belesa-95
TGX-1332644 AGS-7-1
Williams Cocker 240
Gozella
Doc ID
4
Proximate composition of soybean S. No Parameter
s Range of nutritional content
1 Protein Gozella-30.71% Wello-39.03%
2 Fat Dehddsa-15.46% Cocker 240 -23.10 %
3 Crude Fiber Wegayen-5.69 % Nyala-8.69%
Doc ID
5
Essential Amino Acids Essential AA Range of EAA in g/100g
Histidine Gozella and Boshe, 0.91 Afgat 1.04
Threonine Gozella 1.25 Williams 1.49
Valine Gozella 1.46 Williams 1.83
Methionine Gozella 0.35 Nova & Gishama 0.49
Lysine Belesa-95, Gizo 2.08 Williams 2.31
Isoleucine Gozella 1.45 Williams 1.79
Leucine Boshe 2.46 Williams 2.78
Phenyl alanine Gozella 1.61 Crowford 1.94
Tryptophan Gozella 0.44 Williams 0.54
Doc ID
6
Cont’d
Ø Soybean is also source of essential fatty acids
Ø The range of omega-3 fatty acid is between 1330.1 to 1905.0 (mg/100g) Ø Afgat with minimum valueØ TGX-1332644 with maximum value
Ø Where as omega-6 fatty acid range of 8576.8 to 12516.3 (mg/100g) Ø Afgat of minimum value Ø Boshe with maximum value
Doc ID
7
2. Milk and cheese making potential of 8 soybean varieties
1. Gishama 5. Nova2. Awassa-95 6. Belessa-953. Tgx-13.3-2644 7. Wegayen4. Clark 63k 8. AFGAT
Doc ID
8
Chemical composition of soybean milk
S. No Parameters Range
1 Protein Nova- 53.02 % Clark 63k-57.59 %
2 Fat Clark 63k -14.85 % Nova -23.87%
3 Fiber Tgx-13.3-2644 -0.42 % Hawassa-95 -1.13%
4 PH Wegayen/Nova -6.80% Belessa-95 - 6.90
5 Lactic acid Tgx-13.3-2644 - 0.012% Awassa-95 -0.020%
Doc ID
9
Sensory Properties of Soymilk
§ Determined on a five-point hedonic scale (1= poor to 5=excellent)
§ Color, flavor, taste, mouth feel and overall acceptability were analyzed
§ Soymilk prepared from Gishama, Hawassa-95, AFGAT, Nova, Belessa-95, and Clark 63k varieties showed better performance
Doc ID
10
Physicochemical qualities of soy-cheese
S. No Parameters Ranges for the composition
1 Protein Nova- 53.04% AFGAT - 56.73%
2 Fiber Wegayen -0.36% Belessa-95 1.13%
3 Total ash Belessa-95 -1.81% Clark 63k -2.22%
4 PH result Gishama -3.93% Clark 63k - 4.27%
Doc ID
12
Sensory properties of the soy cheese § Determined on a five-point hedonic scale
(1= poor to 5=excellent)
§ The samples were analyzed in terms of color, flavor, taste, texture and overall acceptability.
§ The sensory scores of soy-cheese samples were well accepted
Doc ID
13
3. Evaluation of coagulants on soy cheese making efficiency
v Three coagulating agents v Lemon juicev Vinegar and vCaCl2
v On the yield percentage, nutritional composition, sensory and microbial properties of soy cheese
vThe cheese coagulated by CaCl2 the highest contents of protein and ash but the protein content were not significant with cheese coagulated by lemon Juice extract
Doc ID
15
Cont’d vYield % ranged from 88.64% for cheese by coagulated
CaCl2 to 122.23% for cheese coagulated by lemon juice extract; and were significantly different
vIt was concluded that Lemon Juice coagulants could be used as a natural coagulant in coagulation processes of soymilk
vLemon juice coagulated cheese was more preferred in terms of flavor, color and overall acceptability
Doc ID
16
Cont’d
vLemon juice for the coagulation of soybean milk in the preparation of soy cheese from belesa-95 variety is feasible
vThe cost of cheese preparation is also reduced because of the cheaper price of lemon extract than that of calcium chloride and vinegar
Doc ID
17
4. Evaluation of the nutritional and Sensory Quality of Breads Produced from Wheat and Soya bean flour Blends
v Soybean flour was added to wheat flour at the rate of 0-40% and nutritional, physical and sensory quality of the bread was characterized and evaluated.
vAs the proportion of soybean flour increased, nutritional quality enhanced and sensory and physical property reduced.
vThus incorporation of soybean at the rate of 15-25% was recommended to prepare nutrient rich bread acceptable sensorial and physically
Doc ID
18
5. Nutritional Enhancement of sorghum based food products
v Nutritionally enriched sorghum based porridge, injeraand atmit recipes are developed.
v Mixture of sorghum (70-80%) and soybean (20-30%) were used to develop injera,
v Sorghum (60-70%), soybean (20%) and orange fleshed sweet potato (10-20%) were used for making porridge and atmit.
v The formulated food products were found to be rich in macro and micro nutrients with acceptable sensory quality
Doc ID
19
6. A Training on Soybean Processing and Food Product Development
Objectives of the trainingv To capacitate female staff of EIAR in soybean
processing and soybean-based product developmentv To enhance utilization of soybeanv To promote appropriate dietary pattern and healthy
life stylesv Five varieties
v Clarck-63Kv Cocker-240v Davis, Williamsv Crawford
Doc ID
20
Cont’d
vSensory evaluations where all prepared 22 soybean and soybean based recipes/dishes were presented on buffet
vFive -point scale, ranging from (1) dislike extremely to (5) like extremely on over all acceptance
vThe average over all acceptance of the products were 94.5% (ranging from 91 to 96%) or 4.7 out of 5
v Indicated that all the products had a high acceptance
Doc ID
22
Cont’d
soybean with wheatflour (15:85) Cake
Soybean cheesewith cabbage
Okara with cabbage
Spiced Soybean cheese
Doc ID
23
Soybean based foods
Okara based Biscuit
Soybean CheeseSoybean with wheat flour(15:85) cookies
Okara with tomato
Doc ID
24
Cont’d
Soybean with wheat flour (15:85) 'Anebabero'
Soybean with wheat flour (15:85) bread
Soybean with wheat(15:85) 'Chechebsa'
Soybean with Teff (20:80)