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Journal articles on the topic 'Soy bean flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

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1

Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and

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2

Ibrahim, I. A. A., F. S. Mohammed, M. Abdulkarim, I. M. Sani, I. Salihu, and A. Bello. "Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 163–72. http://dx.doi.org/10.51584/ijrias.2024.90114.

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The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine con

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3

Okafor, Jennifer Ngozi, James E. Obiegbuna, and Helen O. Agu. "Functional and Pasting Properties of Composite Flour from Wheat, Sweet Potato and Soybean." International Journal of Environmental & Agriculture Research 7, no. 12 (2021): 01–09. https://doi.org/10.5281/zenodo.5855102.

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<strong>Abstract</strong><strong>—</strong> This work was done to ascertain the functional and pasting properties of wheat-soy-sweet potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were prepared in different proportions with completely randomized design resulting to 7 samples including control which is 100% wheat flour. Functional and pasting properties of the composite flours were determined and compared with wheat flour as control. The bulk densities of the flour blends ranged from 0.717 to 0.809 g/mL, there was a significant difference in the water abs

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Kenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.

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The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible

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Sjofjan, O., D. N. Adli, M. H. Natsir, Y. F. Nuningtyas, and A. D. Budianto. "Comparison predicted using nonlinear model and in vivo studies growth production of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012010. http://dx.doi.org/10.1088/1755-1315/1041/1/012010.

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Abstract This study compared two nonlinear models for growth performance of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal. Two experiments were designed for this purpose. In first experiment, 20 chickens (Lohmann MB202) that had been fed on the different level of tamarind flour and weighed to determine best model suitable. In second experiment the treatment of the study was basal feed (control): basal feed substitute soy bean meal with tamarind flour 25%: basal feed substitute soy bean meal with tamarind flour 50%: basal feed substitute soy bean mea

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6

AF, Ogori. "Effect of Analogue Milk Enrichment with Whole Soy Bean Flour." Food Science & Nutrition Technology 4, no. 6 (2022): 1–7. http://dx.doi.org/10.23880/fsnt-16000201.

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The potential of milk enrichment with soybean flour was studied .Yoghourt control Sample A: 100% Milk powder (Dano)and o% wholes soyabean flour, Sample B: 90% fermented milk powder (Dano) and 10% whole soybean flour, Sample C: 80% fermented milk powder (Dano) and 20% whole soybean flour, Sample D: 70% fermented milk powder (Dano) and 30% whole soybean flour, Sample E: 60% fermented milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physio-chemical properties and sensory evaluation were determined using standard methods .The results on proxima

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Valenzuela-Cobos, Juan Diego, Fabricio Guevara-Viejó, Purificación Vicente-Galindo, and Purificación Galindo-Villardón. "Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot." Sustainability 14, no. 20 (2022): 13033. http://dx.doi.org/10.3390/su142013033.

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Agriculture is one of the main sectors of Ecuador’s economy, and the principal agricultural product for exportation is cocoa. Flour samples of two mixtures were taken: a total of 50 samples of 85% cocoa bean shell (harvested from a farm) mixed with 15% soy flour (Mixture 1) and 50 samples of 75% cocoa bean shell (harvested from a farm) mixed with 25% soy flour (Mixture 2). The parameters evaluated were: moisture, protein, fat, carbohydrates, ash, total dietary fiber (TDF), and biological activity. Multivariate statistical techniques, such as PCA biplots and GGE biplots, were used to present ea

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8

Mawati, Astria, E. H. B. Sondakh, J. A. D. Kalele, and R. Hadju. "KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)." ZOOTEC 37, no. 2 (2017): 464. http://dx.doi.org/10.35792/zot.37.2.2017.16782.

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THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat c

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9

Ugwu, B. O., and U. J. Ukpabi. "Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria." Outlook on Agriculture 31, no. 2 (2002): 129–33. http://dx.doi.org/10.5367/000000002101293976.

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Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000

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Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual b

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Daza, Roina D., and Bernard Chove. "SENSORY QUALITY OF STIFF PORRIDGE (UGALI) PREPARED FROM PUMPKIN AND SOY BEAN SEEDS FORTIFIED MAIZE FLOUR." International Journal of Agriculture, Environment and Bioresearch 08, no. 01 (2023): 135–46. http://dx.doi.org/10.35410/ijaeb.2023.5805.

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Maize is a major food staple in most of the sub- Saharan African countries. Maize flour is mostly rich in carbohydrates, which provide energy to the human body. Nutritionally, maize flour is deficient in the other major diet requirements of proteins, vitamins and essential minerals. In this study, maize flour was enriched using pumpkin and soybean seed flours and the sensory qualities of the resulting composite flours were evaluated. Four formulations of maize, soy bean and pumpkin seeds flours were prepared by compositing various proportions of each ingredient. The flours were produced by gri

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12

Luter, Leke, Ikya Julius Kwagh-hal, and Ashiekaa, Aunde Stephen. "Impact of Soy Flour Processing Methods on its Functional, Proximate and Antioxidant Properties." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 170–79. https://doi.org/10.9734/ejnfs/2025/v17i31658.

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This research studied the impact of selected standard processing methods on the functional, proximate and antioxidant properties of soy flours was carried out. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sundrying (2-3 days), milling

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13

Kamau, Elijah H., Charlotte A. Serrem, and Florence W. Wamunga. "Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods." Journal of Food Research 6, no. 6 (2017): 35. http://dx.doi.org/10.5539/jfr.v6n6p35.

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Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified complementary flours were developed using locally available foods from Western Kenya and used to determine the fortification effect on protein nutritional quality, growth, and rehabilitation. Ten isonitrogenous diets containing 10% protein and one containing 20% protein were formulated from six foods; maize, pearl millet, finger millet, sorghum, cassava, and banana at ratios of 70:30 flour and soy with milk powder as control and fed to weanlin

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14

Yuliyanti, Yuliyanti, Amhar Abu Bakar, and Cut Aida Fitri. "Uji Kebusukan Bakso Daging Sapi yang Diberikan Persentase Tepung Kacang Kedelai (Glycine max L.) yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 7, no. 1 (2022): 302–7. http://dx.doi.org/10.17969/jimfp.v7i1.19124.

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Abstrak. Bakso merupakan olahan dari daging dengan campuran yang terdiri dari tepung memiliki rasa yang enak dan sangat digemari oleh semua kalangan. Pengolahan bakso sangat penting di perhatikan, pengolahan yang baik akan menghasilkan bakso yang berkualitas, baik dari segi protein, nutrisi dan lamanya penyimpanan. Pada umumnya campuran bakso sangat bergantung pada jenis tepung yang digunakan. Tepung kacang kedelai adalah salah satu tepung yang memiliki kualitas yang tinggi. Kacang kedelai merupakan jenis biji-bijian yang banyak ditemukan di Indonesia. Memiliki kandungan yang tinggi akan prote

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15

Pitaloka, Dyah Purbosari Dwi, Juliana Christyaningsih, Annas Buanasita, and Erlyna Jayeng Wijayanti. "Test of Acceptance and Protein Levels in Soybean Flour Formulation Muffins as Snacks for Young Women with Chronic Energy Deficiency." Journal of Nutrition Explorations 2, no. 2 (2024): 314–22. http://dx.doi.org/10.36568/jone.v2i2.305.

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Chronic energy deficiency in young people is caused by a lack of nutritional intake, such as energy and protein. Consequently, the nutrients required for daily needs are insufficient. This study aims to determine the acceptability test results and protein content in soy flour muffins as a snack for young women with chronic energy deficiency. An experimental study was conducted with 25 participants to assess the acceptability of three muffin formulas, varying in wheat flour to soy flour ratios: 150:0, 90:60, and 80:70. Following processing and acceptability testing, the control and preferred fo

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16

Sukamto, S., and D. G. Patria. "The utilization of flour made of the non-milled rice as analog rice ingredients." Food Research 4, no. 5 (2020): 1427–34. http://dx.doi.org/10.26656/fr.2017.4(5).108.

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The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratio

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17

C, Anitha, and Vasantha Esther Rani. "FORMULATION OF SELECTED SOY PRODUCTS FOR WOMEN’S HEALTH." Journal of Experimental Biology and Agricultural Sciences 9, Spl-1- GCSGD_2020 (2021): S161—S168. http://dx.doi.org/10.18006/2021.9(spl-1-gcsgd_2020).s161.s168.

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Soybean differs from other cereals and legumes by containing the highest amount of complete protein. Tofu, soy milk, soy meat are nonfermented products of soybean. Soy contains chemical compounds are unique because of its high concentration of isoflavones, a type of plant estrogen. Women entering the menopausal stage are recommended to consume soya bean because this plant estrogen would benefit them. The study aims to inculcate the consumption of soy products through standardized recipes. The popular soy milk product is Tofu. It is prepared by curdling fresh hot soy milk with a coagulant. On m

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Badia-Olmos, Celia, Laura Laguna, Claudia Mónika Haros, and Amparo Tárrega. "Techno-Functional and Rheological Properties of Alternative Plant-Based Flours." Foods 12, no. 7 (2023): 1411. http://dx.doi.org/10.3390/foods12071411.

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The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Wate

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Stephen, Ashiekaa Aunde, Ikya JuliusKwagh-ha Kwagh-hal, Leke Luter, Oklo David Ahola, Alimi John Praise, and Orya Bundle. "Effect of soy flour processing methods on weight gain and physiological parameters in Wistar albino rats." Dutse Journal of Pure and Applied Sciences 10, no. 4c (2025): 202–26. https://doi.org/10.4314/dujopas.v10i4c.19.

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Assessment on the effect of selected standard processing methods on body weight, biochemistry, haematological and histological profile of Wistar albino rats fed with soy flours was done. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sun

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20

Mastuti, Titri Siratantri. "KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE]." FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) 7, no. 1 (2023): 82. http://dx.doi.org/10.19166/jstfast.v7i1.6740.

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<p><em>Cookies are a type of biscuit that is widely consumed by all with characteristics of being dense with a crunchy texture. Food diversification is needed to reduce dependency on imported wheat. The use of wheat flour as the main raw material for cookies can be replaced using flour from local Indonesian ingredients such as mocaf (modified cassava). However, the low protein content and the absence of glutein in mocaf can affect the texture of the cookies. Mung bean dregs and Soy Protein Isolate (ISP) can be used as a source of protein and improving the characteristics of mocaf c

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Sulmiyati, Sulmiyati, Gaudensia Mbela, Bastari Sabtu, and Gemini E. M. Malelak. "Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour." Journal of Tropical Animal Science and Technology 6, no. 1 (2024): 49–57. http://dx.doi.org/10.32938/jtast.v6i1.6063.

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The research aims to analyze the effect of adding tapioca and soybean flour (Glycine max) with different levels on the chemical characteristics of cull Ongole beef sausages. This research used the experiment method with Completely Randomized Design (CRD) method which consisted of five treatments and three replications so that there were 15 experimental units. The treatment consisted of tapioca with soybean flour formula (P0=20%:0%, P1=15%:5%, P2= 10%:10%, P3=5%:15%, P4= 0%:20%). The variables measured are water content, protein content, fat content, and cholesterol content. The results of the

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RABABAH, TAHA M., SUSAN BREWER, WADE YANG, et al. "PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN." Journal of Food Quality 35, no. 3 (2012): 200–206. http://dx.doi.org/10.1111/j.1745-4557.2012.00440.x.

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23

Swaroopa, Gugulothu, B. S. Agarkar, and R. B. Kshirsagar. "Comprehensive Characterization of Soy Protein, Cowpea, Moth Bean and Wheat Gluten as Functional Ingredients for the Development of Plant-Based Extruded Meat Analogues." BIO Web of Conferences 178 (2025): 03007. https://doi.org/10.1051/bioconf/202517803007.

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The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design. Achieving a meat-like texture depends on the physicochemical and functional properties of the ingredients, which directly affect extrusion behavior and final product quality. This study aimed to evaluate the characteristics of various protein-rich plant-based raw materials are soy protein isolate (SPI), defatted soy flour (DFS), cowpea flour (CPF), moth bean flour (MBF), and wheat gluten (WG) for their suitability in meat

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Stacenko, Ekaterina, Andrey Penzin, and Vyacheslav Usanov. "SOY BEAN GRAIN USE ANALYSIS IN MAKING ENRICHING ADDITIVES AND ALIMENTARY AND FEED PRODUCTS." Bulletin of KSAU, no. 8 (August 23, 2024): 203–18. http://dx.doi.org/10.36718/1819-4036-2024-8-203-218.

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Currently, many food and feed additives are being developed and used all over the world to enhance nutritional and biological value, consumer properties, when included in food and feed products. The purpose of the study is to identify promising areas for using soybeans in food and feed products based on the collection and analysis of scientific literature. Scientists have created a number of additives and products based on soybeans for food and feed purposes. These include additives obtained by physical, chemical and biotechnological transformation of soybeans, fruits, grains and other plant m

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Jumirah, Jumirah, Albiner Siagian, Zulhaida Lubis, and Posman Sibuea. "Pengaruh Pemberian MP-ASI Campuran Tepung Pisang Awak dan Beras Serta Kecambah Kedelai Terhadap Asupan Zat Gizi Bayi." Talenta Conference Series: Tropical Medicine (TM) 1, no. 1 (2018): 189–96. http://dx.doi.org/10.32734/tm.v1i1.65.

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The high prevalence of malnutrition in infancy until the age of two years relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger nutrient insufficient intake in infants. This research aimed to know the influence of the giving of the complementary feeding mixed of flour awak banana and rice and soy bean sprout against the nutrients intake of infants. The study design was quasy experimental non-equivalent control group, with a number of samples were divided into three groups: the first group given complementary feeding mi

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Rondini, Elizabeth A., and Maurice R. Bennink. "Microarray Analyses of Genes Differentially Expressed by Diet (Black Beans and Soy Flour) during Azoxymethane-Induced Colon Carcinogenesis in Rats." Journal of Nutrition and Metabolism 2012 (2012): 1–17. http://dx.doi.org/10.1155/2012/351796.

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We previously demonstrated that black bean (BB) and soy flour (SF)-based diets inhibit azoxymethane (AOM)-induced colon cancer. The objective of this study was to identify genes altered by carcinogen treatment in normal-appearing colonic mucosa and those attenuated by bean feeding. Ninety-five male F344 rats were fed control (AIN) diets upon arrival. At 4 and 5 weeks, rats were injected with AOM (15 mg/kg) or saline and one week later administered an AIN, BB-, or SF-based diet. Rats were sacrificed after 31 weeks, and microarrays were conducted on RNA isolated from the distal colonic mucosa. A

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Obasi, B.C, E. V. Abur, and R. Zakka. "Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread." World Journal of Advanced Research and Reviews 18, no. 1 (2023): 907–14. https://doi.org/10.5281/zenodo.8176662.

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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50

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OKEZIE, B. ONUMA, and A. B. BELLO. "Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate." Journal of Food Science 53, no. 2 (1988): 450–54. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07728.x.

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IDOURAINE, A., S. B. YENSEN, and C. W. WEBER. "Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate." Journal of Food Science 56, no. 5 (1991): 1316–18. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04761.x.

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Nikmah, Milkhatu Fuadatin, and Rosidah Rosidah. "The Influence of Soybean Flour Substitution on Community Acceptance and the Protein and Dietary Fiber Content of Roti Bun." Food Science and Culinary Education Journal 12, no. 1 (2023): 21–28. http://dx.doi.org/10.15294/focuze.v12i1.65688.

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Abstrak : Roti bun tepung kacang kedelai adalah produk roti yang dibuat dengan substitusi tepung kacang kedelai, dibuat dengan cara mencamprkan semua bahan dengan mixer lalu memanggangnya hingga matang. Penelitian ini bertujuan untuk mengetahui 1) untuk mengetahui pengaruh substitusi tepung kacang kedelai 0%, 5%, 10%, dan 15% pada roti bun terhadap tingkat daya terima masyarakat ; 2) untuk mengetahui kandungan protein dan serat pangan hasi eksperimen roti bun dengan substitusi tepung kacang kedelai 0%,55,10%, dan 15%. Penelitian ini merupaka penelitian eksperimendengan desain eksperimen postte

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Obasi B.C, Abur E. V, and Zakka R. "Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread." World Journal of Advanced Research and Reviews 18, no. 1 (2023): 907–14. http://dx.doi.org/10.30574/wjarr.2023.18.1.0285.

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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50

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Souare, Mamadou Lamarana, Lonseny Traore, Florence Husson, and Samuel Lubbers. "Protein Extractability and Thermally Induced Gelation Properties of African Locust Bean Proteins (Parkia biglobosa Jacq. R.Br)." Journal of Food Engineering and Technology 10, no. 1 (2021): 19–27. http://dx.doi.org/10.32732/jfet.2021.10.1.19.

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African locust bean (AfLB) protein isolates could be an interesting alternative to the use of soy as an ingredient for the development of new protein-rich products. From AfLB seed flour, the protein extractability yields by aqueous extraction were determined as a function of pH and ionic strength. Then thermally induced gelation of various protein suspensions relating to protein concentration was studied. The most critical factors affecting extractability were the pH and the presence of fat. As a function of the extraction process, the extraction yield of protein from AfLB flour ranged from 30

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Ngatimin, Sri Nur Aminah, Syatrawati Syatrawati, and Asmawati Asmawati. "Konservasi Kupu-kupu Papilio demoleus Linn. (Lepidoptera: Papilionidae) dengan Teknologi Makanan Buatan." Jurnal Hutan dan Masyarakat 12, no. 1 (2020): 71. http://dx.doi.org/10.24259/jhm.v12i1.9981.

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The purpose of the research is to study and increase of lime butterfly (Papilio demoleus L.) population used artificial diets, then avoid endangered species status of butterfly in nature. For the future, result of research giving more information about mass rearing techniques of P. demoleus butterflies using artificial diet. P. demoleus larvae and pupae were collected from pomelo (Citrus maxima L.) in the yard of communities in the Pattunuang Resort, Maros district, South Sulawesi. The pomelo leaves as the main food source of P. demoleus larvae taken from the farm around Bontomate'ne village,

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Ashmawey, Abeer Mostafa, Waleed S. Mohamed, Ibrahim M. Abdel-Salam, Saad M. El-Gendy, Ali I. Ali, and Abdelbaset A. El-Aaser. "Role of Urinary Tract Bacterial Infection in the Process of Bladder Carcinogenesis (Molecular and Biochemical Studies)." Asian Journal of Medical Sciences 2, no. 1 (2011): 31–40. http://dx.doi.org/10.3126/ajms.v2i1.3542.

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Objective: This work is designed to study the possible role of chronic inflammation induced by E. coli in the urinary bladder of rats, the protective role of soybean flour, in addition to the role of oxidative and nitrosative stresses during bladder carcinogenesis. Material & Methods: This study was done on one hundred and fifty adult male albino rats (50 - 60 gm) that divided into five groups; a) Normal control group, b) Dibutyl amine and sodium nitrate treated group, c)E.Coli treated group, d) Dibutyl amine and sodium nitrate treated group plus E. coli, and e) Dibutyl amine and sodium ni

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Abeer Mostafa Ashmawey, Waleed S Mohamed, Ibrahim M Abdel-Salam, Saad M El-Gendy, Ali I Ali, and Abdelbaset A El-Aaser. "Role of Urinary Tract Bacterial Infection in the Process of Bladder Carcinogenesis (Molecular and Biochemical Studies)." Asian Journal of Medical Sciences 2, no. 1 (2011): 31–40. https://doi.org/10.71152/ajms.v2i1.3231.

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Objective: This work is designed to study the possible role of chronic inflammation induced by E. coli in the urinary bladder of rats, the protective role of soybean flour, in addition to the role of oxidative and nitrosative stresses during bladder carcinogenesis. Material & Methods: This study was done on one hundred and fifty adult male albino rats (50 - 60 gm) that divided into five groups; a) Normal control group, b) Dibutyl amine and sodium nitrate treated group, c)E.Coli treated group, d) Dibutyl amine and sodium nitrate treated group plus E. coli, and e) Dibutyl amine and sodium ni

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Porto, A. L. F., G. M. Campos-Takaki, and J. L. Lima Filho. "Effects of culture conditions on protease production byStreptomyces clavuligerus growing on soy bean flour medium." Applied Biochemistry and Biotechnology 60, no. 2 (1996): 115–22. http://dx.doi.org/10.1007/bf02788066.

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Azni, Intan Nurul. "FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI." Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 1, no. 1 (2021): 1–7. http://dx.doi.org/10.36441/jtepakes.v1i1.164.

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Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pem

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Khofifah, Nur Aini, Nafilah Nafilah, and Siska Siska. "The Effect of Substitution of Soy Tempe Flour and Mung Bean Flour on Biscuits PMT for Stunting in Aged 6 – 59 Months." NUTRITURE JOURNAL 2, no. 2 (2023): 124. http://dx.doi.org/10.31290/nj.v2i2.3872.

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Latar Belakang: Riset Kesehatan Dasar 2018 melaporkan bahwa prevalensi stunting nasional menurun menjadi 30,8%. Namun angka 30,8% berada diatas RPJM 2015 – 2019. Lebih lanjut prevalensi stunting di Kabupaten Malang dan Kota Malang tahun 2021 sebesar 25,7%. Angka 25,7% masih berada diatas Rencana Aksi Program Kesehatan Masyarakat 2020 – 2024 yang menargetkan stunting sebesar 14%. Kurangnya asupan makanan dan penyakit infeksi menjadi penyebab langsung kejadian stunting pada balita. Program pemerintah untuk mengatasi penanganan stunting pada balita dengan melakukan PMT. PMT modifikasi menggunakan

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Windha Pratama, Riva Mustika Anugrah, and Galeh Septiar Pontang. "Daya Terima Snack Bar Rendah Energi Tinggi Serat Berbahan Dasar Tepung Mocaf dan Tepung Kacang Merah." JURNAL GIZI DAN KESEHATAN 12, no. 1 (2020): 45–51. http://dx.doi.org/10.35473/jgk.v12i1.79.

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Snack bar a rod-shaped snacks. Snack bar is mostly made from wheat flour and soy flour. Mocaf flour and red bean flour is Local food commodities sources high in fiber so can be processed into the snack bar as a snack low-energy and high in fiber are preferred in the community. This study aims to knowing acceptance and analysis of energy and fiber content snack bars mocaf flour and red bean flour. This study was pre experimental design. Sampling using purposive sampling that as many as 25 panelists somewhat trained. Research was made by mixing varying the addition of a mixture of flour (mocaf f

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Anggraeni, Gita Devita, Choirun Nissa, Aryu Candra, and Dewi Marfu’ah Kurniawati. "ANALISIS KANDUNGAN GIZI DAN VISKOSITAS FORMULA ENTERAL BERBASIS TEPUNG SORGUM DAN TEPUNG KEDELAI UNTUK DIABETES MELLITUS." Journal of Nutrition College 12, no. 4 (2023): 287–95. http://dx.doi.org/10.14710/jnc.v12i4.38094.

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ABSTRACTBackground: Diabetes Mellitus can increase the risk of various comorbidities thus increasing the risk of malnutrition. Administering anti-hyperglycemic enteral formulas based on sorghum flour and soy flour was chosen as an alternative to expensive commercial enteral formulas. The low glycemic index in sorghum and the amino acids arginine, glycine in soybeans are beneficial for controlling blood glucose level.Objective: To analyze and compare the nutritional content and viscosity of the enteral formulas based on sorghum flour and soy flour with commercial enteral formulas.Method: Entera

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Joshi, Pallavi, and Kanika Varma. "Effect of germination and dehulling on the nutritive value of soybean." Nutrition & Food Science 46, no. 4 (2016): 595–603. http://dx.doi.org/10.1108/nfs-10-2015-0123.

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Purpose Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean. Design/methodology/approach Soybean seeds

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Abiose, Sumbo, Abiodun Ikujenlola, and Florence Aboderin. "Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour." Polish Journal of Food and Nutrition Sciences 65, no. 1 (2015): 49–56. http://dx.doi.org/10.1515/pjfns-2015-0004.

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Chechkova, N. A. "Environmental assessment of the use of biologically active substances of forage plants in fish farming." BIO Web of Conferences 82 (2024): 03006. http://dx.doi.org/10.1051/bioconf/20248203006.

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This article focuses on the environmental assessment of the use of biologically active substances (BAS) of forage plants in fish farming. The main attention is given to the study of the degree of microbial contamination of plant components included in the feed. The objective of the study was to identify the spectrum of contamination of grower feeds for rainbow trout with micromycetes. Due to an environmental assessment of feed samples containing forage plants (soy bean, rapeseed, wheat) or their components (soybean flour, sunflower meal), representatives of three genera of micromycetes, such a

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Кандроков, Р. Х., Е. С. Поречная, and А. Р. Смирнова. "PROCESSING OF SOYBEAN MEAL AND CAKE INTO FLOUR AND BRAN." Vestnik APK Verhnevolzh`ia, no. 4(60) (December 27, 2022): 92–99. http://dx.doi.org/10.35694/yarcx.2022.60.4.011.

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Соя является самой распространённой зернобобовой культурой во всём мире. Самыми высокопитательными растительными компонентами кормов являются соевый шрот и жмых – вторичные продукты переработки сои. Они относятся к наиболее востребованным на мировом рынке белковым компонентам комбикормов при интенсивном ведении птицеводства и животноводства. В статье приведены результаты исследования переработки соевого шрота и жмыха в соевую муку и соевые отруби механическим способом. По результатам проведённых исследований можно сделать выводы об отличных мукомольных свойствах всех представленных образцов со

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Cohen, Allen Carson. "New Oligidic Production Diet for Lygus hesperus Knight and L. lineolaris (Palisot de Beauvois)2,3." Journal of Entomological Science 35, no. 3 (2000): 301–10. http://dx.doi.org/10.18474/0749-8004-35.3.301.

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A new oligidic (undefined) diet for rearing Lygus hesperus Knight (Heteroptera: Miridae) and L. lineolaris (Palisot de Beauvois) is described. The diet (referred to as Nl diet) is a semisolid slurry that accommodates the solid-to-liquid feeding habits of Lygus spp. The Nl diet consists of an “entomophage component” (cooked, whole chicken eggs, chicken egg yolks, sugar, and yeast) combined with plant components (soy bean flour, wheat germ, lima bean meal, and soy lecithin). Biological fitness estimates for L. hesperus indicated that mean biomass production per cage, adult wet and dry weights, s

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Rozi, Fahrul, and Sri Anna Marliyati. "Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency." agriTECH 40, no. 3 (2020): 206. http://dx.doi.org/10.22146/agritech.49478.

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This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients t

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Yana, Biletska, Djukareva Galina, Nekos Alla, et al. "INVESTIGATION OF CHANGE OF QUALITY INDICATORS OF GLUTEN-FREE BREAD DURING STORAGE." Eastern-European Journal of Enterprise Technologies 5, no. 11 (107) (2020): 54–61. https://doi.org/10.15587/1729-4061.2020.215019.

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The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of the sale of special bread was scientifically substantiated and experimentally confirmed. The relevance of the studies carried out is due to the shortage of special dietary consumption products, the under-filling of the market for which is about 23 % of the total production. As a result of the study, it was found that the composition of the p

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Agustia, Friska Citra, Sabila Rosyidah, Yovita Puri Subardjo, Gumintang Ratna Ramadhan, and Dika Betaditya. "Formulation of Flakes made from mocaf-black rice-tapioca high in protein and dietary fiber by soy and jack bean flour addition." IOP Conference Series: Earth and Environmental Science 255 (May 10, 2019): 012019. http://dx.doi.org/10.1088/1755-1315/255/1/012019.

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Klinsoda, Jutamat, Theera Thurakit, Kullanart Tongkhao, Khemmapas Treesuwan, Kanokwan Yodin, and Hataichanok Kantrong. "Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder." Biology 14, no. 6 (2025): 735. https://doi.org/10.3390/biology14060735.

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(1) Background: This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) Methods: DNA from raw ingredients (i.e., defatted soy flour, potato starch, wheat gluten, mung bean protein, and duckweed) and three PBM formulations were extracted and sequenced using 16S rRNA gene sequencing. (3) Results: Alpha diversity (Simpson and Shannon) was high in the raw ingredients (p ≤ 0.05). Beta diversity showed dissimilarities between the samples. Firmicutes and Proteobacteria were the co

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Rohmah, Nur, Elly Tugiyanti, and Roesdiyanto Roesdiyanto. "Pengaruh Tepung Daun Sirsak (Announa muricata L.) dalam Ransum Terhadap Bobot Usus, Pankreas dan Gizzard Itik Tegal Jantan." Jurnal Agripet 16, no. 2 (2016): 140. http://dx.doi.org/10.17969/agripet.v16i2.5957.

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ABSTRAK. Tujuan penelitian ini adalah untuk mengkaji pengaruh penambahan tepung daun sirsak (Annona muricata L.) dalam ransum terhadap bobot usus, bobot sekum, bobot pankreas dan bobot gizzard itik tegal jantan. Materi penelitian menggunakan 60 ekor itik tegal jantan, tepung daun sirsak, pakan basal yang terdiri atas jagung 30%, soy bean meal 7%, minyak sayur 6,1%, poultry meat meal 17%, dedak 38,2%, L-lysin HCL 0,1%, DL-methionin 0,3%, Topmix 0,2%, NaCl 0,1%, dan CaCO3 1%. Perlakuan terdiri atas: ransum basal, ransum basal ditambah 5% , 10% dan 15% tepung daun sirsak,. Hasil penelitian dipero

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