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1
Wresdiyati, Tutik, Alamsah Firdaus, and Made Astawan. "Tempe and Soybean var. Grobogan-Indonesia Increased The Number of Osteoblasts and Osteocytes, Inhibited Osteoclast Damage in The Tibia Bone of Rats." HAYATI Journal of Biosciences 28, no. 2 (April 1, 2021): 144. http://dx.doi.org/10.4308/hjb.28.2.144.
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Tempe, an Indonesian traditional food, is a product of processed soybeans by fermentation. Both tempe and soybeans contain a variety of nutrients, such as isoflavone, Ca, P, and Mg that are important for bone health. This study aimed to observe the influence of Indonesian var. Grobogan tempe flour and soybean flour on the profile of osteoblasts, osteocytes, and osteoclasts in the tibia bone of rats. The rats were divided into five groups; casein, tempe flour 10%, tempe flour 20%, boiled soybean flour 10%, and boiled soybean flour 20% groups. The treatment was conducted for 90 days. The results showed that the treatment using tempe flour and soybean flour increased the number of osteoblasts and osteocytes significantly compared to the casein group. Tempe flour 20% showed the best result. In addition, the number of osteoclasts in the tibia bone of rats that were treated with tempe flour and soybean flour were smaller than that of negative control group. The treatment using soybean flour (10% and 20%) or tempe flour (10% and 20%) decreased the number of osteoclasts in the tibia bone of rats. It is suggested that both tempe and soybeans can be utilized for osteoporosis prevention.
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Chaparro Acuña, Sandra Patricia, Jesús Humberto Gil González, and Iván Darío Aristizábal Torres. "Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)." Food Science and Technology 32, no. 1 (January 31, 2012): 98–105. http://dx.doi.org/10.1590/s0101-20612012005000007.
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Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.
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Laodheerasiri, Sireerat, and Nirasha Horana Pathirage. "Antimicrobial activity of raw soybean, soybean flour and roasted soybean extracted by ethanol-hexane method." British Food Journal 119, no. 10 (October 2, 2017): 2277–86. http://dx.doi.org/10.1108/bfj-10-2016-0499.
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Purpose The purpose of this paper is to determine the antimicrobial compounds extracted from various types of soybean materials; raw soybean, soybean flour and roasted soybean. Bacteria growth inhibition was tested in E.coli and S. aureus by disk diffusion method. Efficiency of antimicrobial activities were compared among the extracted solution. Design/methodology/approach Soybean (Glycine max) isoflavones contain the ability to inhibit the growth of many strains of microorganisms. The solid-liquid extraction, ethanol-hexane extraction, was modified to isolate the inhibitory compounds from the three different types of soybean materials. All crude extracts at various concentrations performed under different extracted solutions (75, 50, 25, 12.5, 6.25 and 3.125 percent) were tested with E. coli. and S. aureus to determine the antimicrobial activities and the minimum inhibition concentration (MIC). Disk diffusion method was chosen to study the antimicrobial activity of isoflavones. Findings Soybean flour extract inhibited the growth of E. coli and S. aureus more effective than roasted soybean and raw soybean, respectively. The MIC of inhibitory compounds extracted from soybean flour was 6.25 percent (0.031 mg/ml), roasted soybean was 25 percent (0.125 mg/ml) and raw soybean was 50 percent (0.250 mg/ml). Crude extracts of soybean flour and roasted soybean showed better results than raw soybean. All the three of extracted soybeans inhibited the growth of E. coli better than S. aureus. Originality/value Ethanol-hexane extraction was successfully used to isolate the antimicrobial compounds from raw soybean, soybean flour and roasted soybean. Comparison of antimicrobial activity showed that soybean flour contained the highest inhibition activity.
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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (July 3, 2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.
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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.
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Kalumbi, Martin, Limbikani Matumba, Beatrice Mtimuni, Agnes Mwangwela, and Aggrey P. Gama. "Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability." Foods 8, no. 12 (December 6, 2019): 650. http://dx.doi.org/10.3390/foods8120650.
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Maize-based stiff porridge, a starchy protein-deficient staple food, dominates among the populations in sub-Saharan Africa (SSA). Unfortunately, this is often consumed along with leafy vegetables since the majority of the population in this region lack resources for the purchase of high protein animal source foods, a situation that exacerbates protein-energy malnutrition. Considering this, the current study evaluated the effect of enriching maize-based stiff porridge with flour made from hydrothermally treated soybeans on consumer acceptability. A total of nine experimental flours were prepared from maize and maize-soybean mixtures following a 32 factorial design involving two factors, namely maize flour type (whole maize, non-soaked dehulled maize, and soaked dehulled maize) and soybean flour proportion (0%, 20%, and 30%). A total of 125 adult consumers from a rural setting in Malawi evaluated maize-based stiff porridges made thereof using a 7-point hedonic scale. Subsequently, the participants were asked to guess an ingredient that was added to some of the test samples. The 10% and 20% soybean-enriched maize-based stiff porridges scored 5/7 and above, with some being statistically similar to plain maize-based stiff porridges. No participant recognized that soybeans were incorporated into the maize-based stiff porridges. The study has clearly demonstrated the potential of enriching maize-based stiff porridge with hydrothermally treated soybeans without compromising consumer acceptability. This innovation could significantly contribute towards reducing the burden of energy-protein under-nutrition in SSA.
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Astawan, Made. "The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe." JURNAL PANGAN 29, no. 1 (May 19, 2020): 35–44. http://dx.doi.org/10.33964/jp.v29i1.460.
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Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0,05) on the nutritional component, but had a significant effect (p <0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.
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Ratnawati, L., D. Desnilasari, R. Kumalasari, and D. N. Surahman. "Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes." Food Research 4, no. 3 (January 4, 2020): 645–51. http://dx.doi.org/10.26656/fr.2017.4(3).282.
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Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.
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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 (July 28, 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 composition (20 g soybean and 380 g of meat) R2 level of 10% of soy bean of the meat composition (40 g of soybean and 360 g of meat), R3 15% of soy bean of the meat composition (60 g of soybean and 340 g of meat), R4 level 20% soybean of the meat composition (80 g of soybean and 320 g of meat). Each treatment was conducted three replications. If there was a difference of average in the analysis of variance then to DMRT test. The results showed that fortification with soy beans in chicken meat had a significant on the water holding capacity and fiber dietary, while the pH of the meat is not significant. The conclusion of this study that 80 grams of soy bean flour fortified in 320 grams meat can be used for the product chicken nuggets because it can increase the content of dietary fiber.Keywords: chicken nugget, soybean flour, dietary fiber
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Sari, Yulia Kurnia, and Annis Catur Adi. "DAYA TERIMA, KADAR PROTEIN DAN ZAT BESI COOKIES SUBTITUSI TEPUNG DAUN KELOR DAN TEPUNG KECAMBAH KEDELAI." Media Gizi Indonesia 12, no. 1 (March 23, 2018): 27. http://dx.doi.org/10.20473/mgi.v12i1.27-33.
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Moringa leaves and soybean sprouts is local plant in Indonesia. Moringa leaves and soybeans sprouts have high enough of nutrient content but still less to utilization. Moringa leaves are rich in iron and soybeans sprouts as an alternative food material who source of vegetable protein can be substituted to cookies for supplementary food recovery in the rehabilitation phase. The purpose of this study was to analyze the effect of ubstitution of Moringa leaf powder and flour soybean sprouts against acceptance, the levels of protein, and iron cookies. Type of research was true experimental design with completely randomized design at 2 times replicating. Untrained panelists were used 30 mother ofchildren aged 1-3 years. Product acceptance was tested using statistical analysis Kruskal Wallis (α≤0,05). The result of product acceptance test was the most preferred panelist is cookies F1 (150g wheat flour, flour 10g Moringa leaves and soybean sprouts flour 40g) have modus 3 (like) and protein content 9g and iron content 3,21mg per serving size (100g cookies). Statistical analysis showed significant difference to the characteristic colour (p=0,000), odour (p=0,000), texture (p=0,000) and flavor (p=0,000).
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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 (October 2, 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 mix awak banana and rice flours, the second group was given complementary feeding mix awak banana, rice and sprouts soy flours, and groups third as a control, each consisting of 25 infants aged 6-9 months. The intervention was conducted for 3 months and data consumption is measured using a 24-hour food recall. Data analyzed using Anova test. The results showed generally granting complementary feeding mixed awak banana and rice and soybean sprouts flours can increase the nutrients intake of babies during the intervention. These two types of complementary feeding can increase energy and protein babies intake, but complementary feeding mixed of awak banana, rice and soy sprouts flours can increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flours can increase iron intake. In conclusion, the mixed of awak banana and rice and soybean sprouts flours can be made ascomplementary feeding alternative to improve the nutritional intake of infants.
The high prevalence of malnutrition in infants under two years of age relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger insufficient nutrient intakes of infants. This research aimed to determine the effects of complementary feeding mixed of of awak banana, rice, and sprouted soybean flouron nutrient intakes of infants. The study employed quasi experimental non-equivalent control group design. Samples were divided into three groups; the first group was given complementary feeding mixed of awak banana and rice flour. The second group was given complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour. The last group was served as control. Each group consisted of 25 infants aged 6-9 months. The study was conducted for 3 months. Data were measured using a 24-hour food recall and analyzed using Anova test. The results showed that complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour could increase the nutrient intakes of infants during the intervention. The two ways of complementary feeding could increase energy and protein of babies. Complementary feeding mixed of awak banana, rice, and sprouted soybean flour could increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flour can increase iron intake. In conclusion, the mixture of awak banana, rice, and sprouted soybean flour could be as alternative way of complementary feeding to improve the nutritient intakes of infants.
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Pokorný, J., A. Farouk Mansour, F. Pudil, and V. Janda. "Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour." Czech Journal of Food Sciences 20, No. 6 (November 19, 2011): 229–36. http://dx.doi.org/10.17221/3535-cjfs.
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Mixtures of wheat semolina, 5% glucose and 0–30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased, and some changes were observed in chroma and the odour difference ΔE*. The sensory acceptability improved by increasing the content of soybean flour, the odour intensity increased, and some changes were observed in the sensory profile. Volatile substances were isolated using a SPME procedure, and the volatiles were separated using a Fisons GLC 8000 apparatus equipped with a mass spectrometer. Among the flavour active volatiles, pyrazines were the most prominent class of compounds, especially methyl and ethyl substituted derivatives. Pyrrole and furan substituted pyrazines were found only in small amounts because of the low extrusion temperature. Other furan and pyrrole derivatives had a lesser effect on flavour because of their relatively low amounts. Aldehydes, fatty acids, ketones, and other aliphatic derivatives contributed only a little to the resulting flavour. Compared to the mixtures of semolina and glucose only, the additions of defatted soybean flour moderately increased the number of substituted pyrazines detected in the extruded mixtures but increased substantially the pyrazine fraction in the total peak area. Among furan derivatives, 2-furancarboxaldehyde, 2-furanmethanol and 5-methyl-2-furyl alcohol belonged to the most prominent derivatives. Among other compounds, acetic acid, butyrolactone and maltol should be mentioned.
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Stephen Oladeji, Babatunde, and Adeniran Omotoso Badmus. "Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage." Nutrition & Food Science 44, no. 5 (September 2, 2014): 400–406. http://dx.doi.org/10.1108/nfs-02-2013-0022.
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Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.
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Prabakaran, Mayakrishnan, Kyoung-Jin Lee, Yeonju An, Chang Kwon, Soyeon Kim, Yujin Yang, Ateeque Ahmad, Seung-Hyun Kim, and Ill-Min Chung. "Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration." Molecules 23, no. 10 (October 21, 2018): 2713. http://dx.doi.org/10.3390/molecules23102713.
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Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.
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Putri, Rosa Hadiana, Anak agung Sagung Putri Chandradewi, Reni Sofiyatin, and Made Darawati. "ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD." Jurnal Kesehatan Prima 12, no. 1 (July 24, 2018): 30. http://dx.doi.org/10.32807/jkp.v12i1.90.
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Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.
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Soesanto, Lukas. "Application of Trichoderma harzianum T10 Liquid Formula Based On Soybean Flour Against Cucumber Seedlings Damping-Off (Pythium sp.)." Akta Agrosia 23, no. 1 (June 30, 2020): 11–18. http://dx.doi.org/10.31186/aa.23.1.11-18.
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ABSTRACTProper concentration of soybean flour in the liquid formulation for Trichoderma harzianum T10 growth, its influence to suppress damping-off, and on the growth of cucumber seedlings was investigated. Randomized completely design was used in in vitro test with five treatments and five replicates. The treatments were T. harzianum T10 in Potato Dextrose Broth (control), T. harzianum T10 in soybean fluor of 1, 2, 3 and 4%. Randomiszed block design was used in in planta test with six treatments and five replicates. The treatments consisted of control, T. harzianum T10 in Potato Dextrose Broth, T. harzianum T10 in soybean fluor of 1, 2, 3, and 4%. Variables observed were conidia density, incubation period, disease incidence, area under the disease progress curve, maximum potentially growth, germination persentage, crop height, root fresh weight, shoot fresh weight, and root length. Result of the research showed that the right liquid formulation for T. harzianum T10 growth was the use of soybean fluor with concentration of 2% resulting conidia density as 67,10% compared to PDB. The formulation could suppress the disease incidence, decrease AUDPC value, increase root wet weight, crown wet weight, and root length as 66.67, 66.10, 57.36, 43.81, and 41.81%, respectively, compared to control. Keyword: cucumber, damping-off, liquid formula, soybean flour, Trichoderma harzianum
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Usha, Usha, Poonam Srivastava, Vimla Goswami, and M. S. Khan. "Exploration of various flours as pollen substitutes for Apis mellifera L. during Dearth period at Tarai region of Uttarakhand, India." Journal of Applied and Natural Science 6, no. 2 (December 1, 2014): 812–15. http://dx.doi.org/10.31018/jans.v6i2.541.
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Studies on evaluation of various flours as pollen substitutes and availability of pollen resources for Apis mellifera honey bees were conducted at Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, India during 2010. Four flours were taken viz. Soybean, Maize, Wheat and Gram as pollen substitutes for A. mellifera. All the flours were mixed with honey and water to make a total of 4 treatments (4 flours + honey + water). Treatment T1 (Soybean flour + honey + water) were found to be best in reference to visitation of bees with a mean number of 32.59 honey bee foragers /5min/day and weight loss in flours was 19.12 g due to foraging by bees followed by the treatment T3 (Maize flour + honey + water) and T2 (Wheat flour + honey + water) were found 29.30 and 23.05, respectively. Gram flour + honey + water (T4) combination were found to be least preferred pollen substitute for A. mellifera (19.76 honey bee foragers/5min/day) with a weight loss 6.66 g. The overall study has great significance for bee keepers. The use of pollen substitute is important for growth and development of the bee colonies not only in dearth periods but also at other times (during foraging, pollination process and to overcome pesticide exposures.). From the present findings it can be concluded that although bees have accepted and grew on all the diets.
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MANOHARLAL, Raman, and Saiprasad V. S. GANDRA. "Assessment of Aglycones Isoflavone Profiling of Staple Indian Grain Flours and Soybean Sprout-Flour." Notulae Scientia Biologicae 10, no. 4 (December 21, 2018): 485–92. http://dx.doi.org/10.15835/nsb10410331.
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In the present study, investigation of fourteen traditional and most commonly used Indian staple grain flour types (viz. wheat, white rice, processed little millet, maize, all-purpose/refined wheat flour, chickpea flour, toasted gram flour, little millet, quinoa, soybean, white millet, pearl millet, semolina/cream of wheat and finger millet) was undertaken for the assessment of 3 major bioactive aglycone forms of isoflavone (IF): daidzein (DI), glycitein (GY) and genistein (GN), with a special interest on the effect of sprouting on total and individual IF components. The obtained results showed that the content and composition of total IF were negligible among all the investigated flours except for soybean, wherein detectable total (227 mg kg-1) and individual IF (45, 129 and 53 mg kg-1 for DI, GY and GN respectively) components were observed. From soybean mature seeds to sprouts formation with ~80% germination rate at a pilot-scale, a 31% increase in total IF (298 mg kg-1), characterised by an individual and respective increment of 30% (58 mg kg-1), 25% (161 mg kg-1) and 48% (78 mg kg-1) in corresponding DI, GY and GN components, was observed. The current results demonstrated that for the Indian scenario, contribution of aforementioned grains, other than soybean in daily dietary intake of IF is negligible and sprouting represents an effective way to enhance the endogenous IF content.
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Kikuta, Shingo. "The Cytotoxic Effect of Genistein, a Soybean Isoflavone, against Cultured Tribolium Cells." Insects 11, no. 4 (April 12, 2020): 241. http://dx.doi.org/10.3390/insects11040241.
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The red flour beetle Tribolium castaneum is a known pest of various grains and stored-products such as wheat flours; however, T. castaneum feeds on and infests soybean and soy products. For more than 60 years, soy flour has been suggested to be unstable food for Tribolium spp. because it causes larval development failure. However, it remains unknown whether soy flour affects adult beetles. The objective of the present study was to examine the effects of soy flour and its related isoflavones against T. castaneum using an artificial dietary intake assay. Beetles were fed gypsum (a non-digestible compound) mixed with either water (control) or soy flour. Significantly fewer beetles survived after being fed the soy flour treatment. Although the soy isoflavone genistein, a defensive agent and secondary metabolite, decreased the T. castaneum adult survival, it required a long time to have a lethal effect. Therefore, the cytotoxic effects of soy flour, i.e., the rapid biological responses following isoflavone addition, were also examined using a cultured cell line derived from T. castaneum. Both genistin and genistein significantly affected the survival of the cultured cells, although genistein had a stronger lethal effect. This study demonstrated the toxicity of genistein found in soybean against T. castaneum cultured cells within 24 h period. Genistein may be used as an oral toxin biopesticide against T. castaneum.
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Astawan, Made, Inas Suci Rahmawati, Ananda Putri Cahyani, Tutik Wresdiyati, Sastia Prama Putri, and Eiichiro Fukusaki. "Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus." HAYATI Journal of Biosciences 27, no. 1 (January 1, 2020): 16. http://dx.doi.org/10.4308/hjb.27.1.16.
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This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM). Soybeans were germinated for 20 hours in the dark until 2.5-5.0 mm of the radicle emerged. The ungerminated soybeans and the germinated soybeans were then processed into tempe and tempe flour. The two types of tempe flour were subjected to proximate analysis, amino acid profiling, antioxidant capacity, total phenol content, isoflavone content, and α-amylase and α-glucosidase enzyme inhibition analyses. GST was superior in preventing DM in the protein content and antioxidant parameters, as these were significantly higher (p<0.05) than in NST. On the other hand, NST was superior in preventing diabetes in the isoflavon (daidzein, genistein, and total isoflavone) and α-amylase inhibition IC50 parameters which were significantly better (p<0.05) than in GST. On the contrary, the diabetes-preventing parameters total phenols, α-glucosidase inhibition IC50, and insulinotropic amino acids (arginine, alanine, phenilalanine, isoleucine, leucine, and lysine) were not different (p>0.05). Therefore, GST and NST both have potential in preventing diabetes through different mechanisms.
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Puspita, Dian, Noor Harini, and Sri Winarsih. "Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)." Food Technology and Halal Science Journal 4, no. 1 (May 7, 2021): 52–65. http://dx.doi.org/10.22219/fths.v4i1.15627.
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Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)
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Utami, Putu Andi Sri, I. Made Sugitha, and Ni Made Indri Hapsari Arihantana. "PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (October 1, 2018): 76. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p01.
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This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.
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Mei Rani, Ratna, I. Gusti Ayu Ekawati, and Anak Agung Istri Sri Wiadnyani. "Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (June 30, 2021): 268. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p10.
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The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.
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Švejstil, R., Š. Musilová, and V. Rada. "Raffinose-Series Oligosaccharides in Soybean Products." Scientia Agriculturae Bohemica 46, no. 2 (June 1, 2015): 73–77. http://dx.doi.org/10.1515/sab-2015-0019.
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Abstract Soybean foods forming a substantial part of Asian diet have still more expanded into European diet. Raffinose-series oligosaccharides (RSO) are important constituents of soya beans and they can be found also in soybean products. These oligosaccharides can be considered potentially prebiotic for their capability of influencing the composition of the host’s intestinal microbiota. The aim of the present paper was to determine the oligosaccharide content in various soybean products. Enzymatic assay has been used for the determination of oligosaccharides. RSO have been found in all tested samples and their content varied from 0.66 g per 100 g in soybean beverage to 5.59 g per 100 g in first clear soybean flour. Generally, the highest content of RSO has been detected in soybean flour in the average amount of 4.83 g per 100 g. There was no statistically significant difference observed in the amount of oligosaccharides in all four types of soybean flour (P < 0.01). Considerably high amounts of RSO have been found in sweet soybean bars and textured soy protein. Foods as soybean flour and soybean bar ‘Sójový suk’ seem to be effective natural sources of prebiotic oligosaccharides for humans.
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Olawuyi, Y. O., and F. Oyetola. "Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends." Agrosearch 20, no. 1 (August 19, 2020): 106–17. http://dx.doi.org/10.4314/agrosh.v20i1.10s.
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Trifoliate yam was used to produce flour which was enriched with soybean flour at varying substitution levels and used to produce cookies. The cookies were analysed for their proximate content, nutritional content and sensory evaluation were carried out on them. The flour was analyzed for its physicochemical, properties. The results showed that enriching trifoliate yam flour with soybean flour increased the protein content. There was also an increase in the fat content with increase in the substitution level. The sensory evaluation showed that the cookie made at 20% substitution level had the highest overall acceptability score. Enrichment of trifoliate yam flour with soy flour at levels of 10% to 30% resulted in a notable increase in the protein content, which is nutritionally advantageous where many cannot afford foods that are rich in protein because of its cost.
Keywords: Trifoliate yam; flour; soybean; cookies
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Liang, Jer-Hour, and Chih-Cheng Lin. "Fluorescence kinetics of soybean flour oxidation." Journal of the American Oil Chemists' Society 77, no. 7 (July 2000): 709–13. http://dx.doi.org/10.1007/s11746-000-0114-5.
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Dhingra, Shfali, and Sudesh Jood. "Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making." Nutrition and Health 16, no. 3 (July 2002): 183–94. http://dx.doi.org/10.1177/026010600201600304.
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Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and β-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.
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Pudjihastuti, Isti, Edy Supriyo, and Hafiz Rama Devara. "PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG." Gema Teknologi 21, no. 2 (April 30, 2021): 61–66. http://dx.doi.org/10.14710/gt.v21i2.32923.
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The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.
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Feng, Lei, Susu Zhu, Shuangshuang Chen, Yidan Bao, and Yong He. "Combining Fourier Transform Mid-Infrared Spectroscopy with Chemometric Methods to Detect Adulterations in Milk Powder." Sensors 19, no. 13 (July 3, 2019): 2934. http://dx.doi.org/10.3390/s19132934.
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Adulteration is one of the major concerns among all the quality problems of milk powder. Soybean flour and rice flour are harmless adulterations in the milk powder. In this study, mid-infrared spectroscopy was used to detect the milk powder adulterated with rice flour or soybean flour and simultaneously determine the adulterations content. Partial least squares (PLS), support vector machine (SVM) and extreme learning machine (ELM) were used to establish classification and regression models using full spectra and optimal wavenumbers. ELM models using the optimal wavenumbers selected by principal component analysis (PCA) loadings obtained good results with all the sensitivity and specificity over 90%. Regression models using the full spectra and the optimal wavenumbers selected by successive projections algorithm (SPA) obtained good results, with coefficient of determination (R2) of calibration and prediction all over 0.9 and the predictive residual deviation (RPD) over 3. The classification results of ELM models and the determination results of adulterations content indicated that the mid-infrared spectroscopy was an effective technique to detect the rice flour and soybean flour adulteration in the milk powder. This study would help to apply mid-infrared spectroscopy to the detection of adulterations such as rice flour and soybean flour in real-world conditions.
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Sukarminah, Een, Endah Wulandari, Debby Moody Sumanti, Efri Mardawati, Elazmanawati Lembong, and Okta Paulia. "The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour." Journal of Industrial and Information Technology in Agriculture 1, no. 2 (December 29, 2017): 36. http://dx.doi.org/10.24198/jiita.v1i2.14514.
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Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.
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DEFATIMAVIANA, S., V. GUIMARAES, I. JOSE, M. DEALMEIDAEOLIVEIRA, N. BRUNOROCOSTA, E. DEBARROS, M. MOREIRA, and S. DEREZENDE. "Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase." Food Chemistry 93, no. 4 (December 2005): 665–70. http://dx.doi.org/10.1016/j.foodchem.2004.09.045.
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Sefni, Sefni, Efrizal Efrizal, and Resti Rahayu. "Pemanfaatan Kombinasi Tepung Daun Talas (Colocasia esculenta L. Schott) dan Tepung Kedelai dalam Formulasi Pakan Buatan terhadap Pertumbuhan Berat Ikan Gurami (Osphronemus goramy L.)." Metamorfosa: Journal of Biological Sciences 6, no. 1 (April 15, 2019): 44. http://dx.doi.org/10.24843/metamorfosa.2019.v06.i01.p08.
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Research on utilization the combination of taro leaves flour (Colocasia esculenta L. Schott) and soybean flour in artificial feed on the growth weight of carp fish (Osphronemus gourami L.) was conducted from February to April 2016. The aim of this research was to determine the percentage of utilization the combination of taro leaves four and soybean flour in artificial feed on the growth weight of carp fish. This research uses a completely randomized design (CRD) with 4 treatments and 3 replications. The treatment in this research was a combination of taro leaves flour in artificial feed about 0%, 5%, 10% and 15%. The results showed that the combination of taro leaves flour (Colocasia esculenta L. Schott) about (0, 5, 10 and 15%) with soybean flour in artificial feed formulation having the same effect (P>0,05) on the growth weight of carp fish.
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Kaur, Harmeen, and Navjot Kaur. "Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties." Journal of Applied and Natural Science 11, no. 1 (March 8, 2019): 211–16. http://dx.doi.org/10.31018/jans.v11i1.2019.
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Soybean based bakery products were prepared by supplementing germinated soybean varieties namely SL 525, SL 744 and SL 958 with refined flour at different substitution levels and were organoleptically evaluated using nine-point hedonic rating scale for sensory attributes like appearance, color, texture, flavor, taste and overall acceptability by a semi-trained panel of 10 judges (panel included Professors and Assistant Professors). Incorporation of germinated soybean flour at 10, 20 and 30 percent levels showed both significant and non-significant difference (p<0.05) for products namely biscuits, muffins, bread, donuts and tarts for overall acceptability. Among varieties, biscuits were highly acceptable at 20 percent for SL 744 with score 8.0. Supplementation of 10 percent was highly acceptable and the scores for overall acceptability for muffins (8.42), donuts (8.0) of SL 958 and bread (8.01) of SL 525 were achieved. Tarts were highly acceptable at 20 percent supplementation in SL 525 with overall acceptability of 7.93. It may be concluded that soybean flour can be an economical alternative for refined flour in bakery products for future industrial commercialization. Further awareness regarding nutrient composition and utilization of the germinated soybean flour in the daily diet needs to be generated.
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Obinna-Echem, Patience Chisa, Lucretia I. Barber, and Confidence I. Enyi. "Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours." Journal of Food Research 7, no. 2 (January 25, 2018): 17. http://dx.doi.org/10.5539/jfr.v7n2p17.
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The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product.
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Leite, Rodrigo Santos, Mercedes Concórdia Carrão-Panizzi, Jessika Menck Curti, Isabela Pereira Dias, and Neusa Fátima Seibel. "Tempeh flour as a substitute for soybean flour in coconut cookies." Food Science and Technology (Campinas) 33, no. 4 (December 2013): 796–800. http://dx.doi.org/10.1590/s0101-20612013000400028.
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Bhise, Suresh, A. Kaur, Preeti Ahluwali, and S. S. Thind. "Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies." Nutrition & Food Science 44, no. 6 (November 10, 2014): 576–85. http://dx.doi.org/10.1108/nfs-01-2014-0002.
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Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.
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Wu, Hai Bo, Lian Zhou Jiang, Yang Li, and Hai Tao Wu. "Microbial Fermentation Extraction Processing of Protein from Soybean." Advanced Materials Research 345 (September 2011): 168–73. http://dx.doi.org/10.4028/www.scientific.net/amr.345.168.
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Although hexane extraction of soybean oil has the high recovery，residual hexane in oil is noxious for consumer health. Crew pressing and extruding-expelling extraction processes denature protein to render functional properties poor for food and meal use. This processing employed microbial fermentation to extract protein from full fat soy flour so that denaturation degree of protein reduced. The results showed that low temperature flaking and extrusing soy flakes was beneficial to improving protein extraction, after optimizing the fermentation conditions with the Response Surface Methodology (RSM), total protein extraction yield achieved the highest value - 86.66% at optimal fermentation conditions - 6.6% extruded full fat soy flour, 5.4% inoculation volume, the initial pH8.1. These advances make the microbial fermentation extraction process of protein from soybeans attractive channel as the environmentally – friendly technology.
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A., Peter-Ikechukwu,, Ibeabuchi, J.C., Eluchie, C.N., Agunwa, I.M., Aneke, E.J., Chukwu, M.N., Ogbuagu, J.C., and Okafor, D.C. "Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour." Food Science and Nutrition Studies 3, no. 2 (March 9, 2019): 39. http://dx.doi.org/10.22158/fsns.v3n2p39.
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<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>
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Ikrang, E. G., J. U. Okoko, and M. M. Akwa. "Effects of Temperature and Steeping Time on the Proximate Compositions and Selected Physical Properties of Soybean Flour." Nigerian Journal of Technological Development 17, no. 1 (April 22, 2020): 40–46. http://dx.doi.org/10.4314/njtd.v17i1.6.
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A study to investigate the effect of temperature (80, 85, 90, 95, and 100oC) and steeping time (12, 15, 18, 21, and 24 hours) on the proximate composition (ash, crude fibre, fat , protein, and carbohydrate) values (%) and physical properties (bulk density, packed density (g/ml), angle of repose (degrees), and particle size (μm)) on soybean flour was conducted. Response surface Methodology (RSM) was used for the work. Central Composite Design in Design Expert (version 6.0, 2002, Minneapolis, United States) computer software package was used to design the experiment. Analysis was also done and all results were presented with a three dimensional plot. The results showed that the moisture content of the soybeans flour ranged from 3.26 – 7.35, 3.40 – 4.50 for ash, 3.15 – 4.82 for crude fibre, 31.32 – 35.21 for protein, 19.37 – 22.65 for fat, and 29.66 – 35.19% for carbohydrate. Angle of repose for soybeans flour samples ranged from 33.15 – 38.16o, bulk density varied between 0.30-0.36, packed density varied between 0.52 – 0.57g/ml and particle size distribution varied between 0.44 – .98μm for the different samples. It was observed that longer steeping time and drying temperature resulted to an increase in the protein content and decrease in crude fibre content. Conversely shorter steeping time and lower drying temperature resulted in an increase in the fat content. A nine-point hedonic scale on sensory and acceptability tests showed that sample soaked for 24 hours and dried at 90oC was most preferred in taste and overall acceptability.
Keywords: Soybean flour; packed density; angle of repose; steeping time, temperature.
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ASHRAF, HEA-RAN. "Emulsifying Properties of Ethanol Soaked Soybean Flour." Journal of Food Science 51, no. 1 (January 1986): 193–96. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10868.x.
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Moharram, Yehia G., Ayyat M. M. Youssef, and M. A. El-Sahn. "Bread like products from soybean-rice flour." Food / Nahrung 34, no. 2 (1990): 135–40. http://dx.doi.org/10.1002/food.19900340207.
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Rostami, Khosrow, Yasaman Dayani, Soheyla Azarian, and Zehra Esfahanibolandbalaee. "Leaching of lipoxygenase-1 from soybean flour." Journal of Bioscience and Bioengineering 108 (November 2009): S106—S107. http://dx.doi.org/10.1016/j.jbiosc.2009.08.311.
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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 (September 21, 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 fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.
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Faizah, Laela Noor, Siti Harnina Bintari, and Retno Sri Iswari. "Effect of Maize Flour and Lactobacillus acidophilus Towards Save Tempe Soybean." Proceeding International Conference on Science and Engineering 3 (April 30, 2020): 425–28. http://dx.doi.org/10.14421/icse.v3.540.
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Tempe is a traditional Indonesian food product made from soybeans (Glycine max) which is processed through the process of fermentation by mold. Tempe has constraints in its utilization, namely in its short shelf life and has a perishable nature. The purpose of this study was to determine the effect of corn flour on the storability of tempe by the addition of Lactobacillus acidophillus. This research method uses true experimental with two factors. The first factor was Lactobacillus acidophillus 1.5% (v / w) as treatment and 0% (v / w) as control. The second factor is the concentration of corn flour (w / w) respectively 0% (w / w) (T0), 0.4% (w / w) (T1), 0.8% (w / w) (T2) and 1.2% (w / w) (T3). The results showed that the addition of 1.5% Lactobacillus acidophillus and 0.8% corn flour to soybean tempeh was able to increase the shelf life of soy tempeh for a maximum among others 4 days.
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Nugraheni, Kartika, and Siti Harnina Bintari. "Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin." Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 4, no. 3 (May 22, 2017): 147. http://dx.doi.org/10.21927/ijnd.2016.4(3).147-153.
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<p><strong>ABSTRACT</strong></p><p><strong>Background :</strong> dyslipidemia increases risk of cardiovascular disease on diabetes patients. Soybean contain many bioactive compounds which can help control lipid profile.</p><p><strong>Objectives :</strong> analyze the difference between fermented soybean (tempe flour) and unfermented soybean (soymilk) on lipid profile in diabetic rats.</p><p><strong>Methods : </strong>thirty male sprague dawley rats divided into 3 groups (1) diabetic control (2) tempe flour 1,8 gr (3) soymilk 1,35 gr. Tempe flour and soymilk were given for 28 days. Profile lipid measured including total cholesterol, triglycerides, LDL cholesterol and HDL cholesterol. The data then were analyzed using Anova with confidence level of 95%.</p><p><strong>Results :</strong> the decrease values of total cholesteril, triglycerides and LDL cholesterol were better in tempe flour group (p<0,05). In addition, tempe flour group also showed better increase in the value of HDL cholesterl (p<0,05)</p><strong>Conclusion :</strong>fermented soybean (tempe flour) showed better antidyslipidemic activity than unfermented ones<p> </p>
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Katiyar, Suvedita, and Rakhee Katiyar. "Quality characteristics of blended wheat flour withBajra, chickpea soybean and maize flours." FOOD SCIENCE RESEARCH JOURNAL 9, no. 1 (April 15, 2018): 156–62. http://dx.doi.org/10.15740/has/fsrj/9.1/156-162.
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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 (July 11, 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 were soaked for 24 h and allowed to germinate for one to three days. Soaked soybeans were manually dehulled and the flours obtained were evaluated for nutritional and antinutritional factors. Findings Dehulling and germination produce significant increase in crude protein and crude fiber and ash content (p = 0.05). Crude fat and starch content decreased, but the reduction was insignificant. Trypsin inhibitor levels were significantly lower after germination and dehulling of the seeds (p = 0.05). Originality/value Dehulling and germination are cost-effective processing techniques to improve the nutritional quality of the legume.
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Radha, C., and V. Prakash. "Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification." Food Science and Technology International 15, no. 5 (October 2009): 453–63. http://dx.doi.org/10.1177/1082013209350347.
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Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-modified flour, enzyme-modified and then autoclaved flour, autoclaved and then enzyme-modified flour were analyzed for physico-chemical and functional properties. Molecular weight profile of the protein was altered depending on the nature of treatments. Structural studies showed that enzymatic modification gave a porous type morphology to the particles. Enzymatic modification of autoclaved soy flour increased its surface hydrophobicity to 3136±400 units from 600±100 units of autoclaved soy flour. The results indicated that enzymatic modification of autoclaved soy flour increased its acid solubility (pH 4—4.5) from 17% to 56% over a control value of 24%. The foaming capacity of the enzyme-modified and then autoclaved soy flour was 80% while that of the autoclaved and then enzyme-modified flour was 42%. The soy flour that was autoclaved and then enzyme modified showed better emulsifying properties (174 mL oil/g flour) than the flour that was enzyme-modified and then autoclaved. The modified soy flour based on its functional and physico-chemical properties should find application in many food systems.
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Puspaningrum, Dylla Hanggaeni Dyah, Ida Ayu Ida Srikulini, and Ni Ketut Wiradnyani. "PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR." Pro Food 5, no. 2 (December 30, 2019): 544. http://dx.doi.org/10.29303/profood.v5i2.115.
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ABSTRACT
Moringa leaf flour (Moringa olefera) and soybean flour (Glicine Max. L) is a food that has high nutrient content. The presence of these contents is good to be used as ingredients for making snack bar that are rich in nutrients .This study used a complete randomized trial (RAL) with five types of treatment and three replications. Data analysis used anova test with LSD and Duncan test. The treatment that used to the moringa leaf flour and soybean flour in snack bar are K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). The analysis carried out was an analysis of nutrient content. The results showed that the higher addition of soybean flour would affect the protein and fat content. The carbohydrate content is influenced by other components. Iron will be affected by the addition of moringa leaf flour.
Key words: snack bar, moringa leaf flour, soybean flour, nutrient content
ABSTRAK
Tepung daun kelor (Moringa olefera) dan tepung kacang kedelai (Glicine Max. L) merupakan bahan pangan yang tinggi kandungan gizi. Terdapatnya kandungan tersebut baik digunakan sebagai bahan pembuatan snack bar yang kaya akan zat gizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima jenis perlakuan dan tiga kali ulangan. Analisis data menggunakan uji Anova dengan uji lanjut LSD dan Ducan. Perlakuan pada snack bar tepung daun kelor dan tepung kacang kedelai yaitu K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). Analisis yang dilakukan adalah analisis kandungan zat gizi. Hasil penelitian menunjukkan bahwa semakin tingginya penambahan tepung kacang kedelai maka akan mempengaruhi kandungan protein dan lemak. Kandungan karbohidrat dipengaruhi oleh kandungan komponen yang lain. Kandungan zat besi akan dipengaruhi oleh penambahan tepung daun kelor.
Kata kunci: snack bar, tepung daun kelor, tepung kacang kedelai, nilai gizi
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Rahmiyul Insani and Desita Salbiah. "KEEFEKTIFAN DOSIS TEPUNG BIJI SRIKAYA (Annona squamosa L.) DALAM MENGENDALIKAN HAMA BUBUK KEDELAI (Callosobruchus analis F.) DI PENYIMPANAN." DINAMIKA PERTANIAN 37, no. 1 (September 15, 2021): 65–72. http://dx.doi.org/10.25299/dp.2021.vol37(1).7720.
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Soybean is an important food crop in Indonesia, which contains a lot of protein and is useful as an industrial ingredient and animal feed. Callosobruchus analis F. is a pest that causes a decrease in soybean production in storage. The suggestion recommended is to use plant based insecticides by using custard apple seed (Annona squamosa L.). This research aims to obtain a dose of custard apple seed flour (Annona squamosa) that is effective in controlling soy pest Callosobruchus analis in stored soybean seeds. The research was conducted at the Plant Pest Laboratory of Faculty of Agriculture, Riau University, from July to October 2019. The study was carried out using a completely randomized design with 6 treatments and 4 replications. The dose treatment of custard apple seed flour was given to each experimental unit was 0 g.100 g-1 soybean seeds, 2 g.100 g-1 soybean seeds, 4 g.100 g-1 soybean seeds, 6 g.100 g-1 soybean seed, 8 g.100 g-1 soybean seed and 10 g.100 g-1 soybean seed. The results showed that the provision of custard apple seed flour at a dose of 4 g.100 g-1 of soybean seeds was effective in killing C. analis pests. This could cause a total mortality of 80% with early death of 14.50 hours after application and LT50 34.00 hours after application with an individual increase of 19.25 C. analis pests with a percentage of weight depreciation of soybean seeds of 1.93%.
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Aboge, DO, MA Orinda, and SO Konyole. "Acceptability of complementary porridge enriched with crickets (Acheta domesticus) among women of reproductive age in Alego- Usonga Sub-County, Kenya." African Journal of Food, Agriculture, Nutrition and Development 21, no. 05 (July 6, 2021): 18066–82. http://dx.doi.org/10.18697/ajfand.100.20330.
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Protein-energy malnutrition is common among children of under five years of age in sub-Saharan Africa. This is mainly attributed to poor complementary foods and feeding practices, which are often cereal-based and characterized by low nutrient density. Soybean is commonly used to enrich complementary foods, nonetheless, its prospects for use as a rich source of protein and minerals is limited by its low protein digestibility and bioavailability of minerals, costly production and contribution towards environmental degradation. Crickets provide cheap and sustainable source of protein and other nutrients, and holds the potential for substituting soybean in complementary porridge formula. To evaluate acceptability of complementary porridge enriched with crickets, Famila complementary porridge flour, a composite of maize, wheat and defatted soybean was enriched with cricket flour by substituting soybean with cricket flour at 0%, 25%, 50% and 75%. Four porridges were prepared from the flours and coded as CP, CPB1, CPB2 and CPB3, respectively. A total of 40 semi-trained women evaluated the porridges on colour, taste, aroma, texture, mouth-feel and overall acceptability on a 9 -point hedonic scale. The overall acceptability of the porridges were as follows; CP (8.5±0.72), CPB1 (7.08±0.94), CPB2 (5.75±1.53) and CPB3 (3.60±1.95). Control porridge (CP) was highly rated in all sensory attributes while CPB3 was rated the lowest in all the attributes. Unlike CP, the overall acceptability of CP1, CPB2 and CPB 3 improved with experience in insect consumption, age and level of education. The ratings for colour, aroma and taste of cricket-based porridges were higher among women aged30 years and above, and those with post-primary education. The most accepted cricket-based porridges were CPB1 and CPB2. Enrichment of Famila complementary porridge with cricket flour affected its sensory attributes which were perceived differently by the women. This informs the need for both low and high substitution levels to cater for their diverse preferences.