Soybean Research in Food science

Transcription

1 Soybean Research in Food science

2 Background Ø Soybean is known for its nutritious food products Ø In Ethiopia soybean research as a food is at infant stage Ø Previously varieties were releasing mainly based on their yield and disease resistance merits Ø Now varieties are also released for their nutritional quality 1

3 1. Physico-Chemical Evaluation of Released Soybean Varieties in Ethiopia ØThere are about 23 soybean varieties released at EIAR ØFor these new released varieties Physico- Chemical Evaluation has been conducted 2

4 Variety Names Clarck63k Hawasa-95 Gishama Nova Gizo Davice Jalele Boshe Ketta Names of 23 varieties in Ethiopia are Cheri Korme Dehdssa Wello Afgat Nyala Crowford Wegayen Belesa-95 TGX AGS-7-1 Williams Cocker 240 Gozella 3

5 Proximate composition of soybean S. No Parameter s Range of nutritional content 1 Protein Gozella-30.71% Wello-39.03% 2 Fat Dehddsa-15.46% Cocker % 3 Crude Fiber Wegayen-5.69 % Nyala-8.69% 4

6 Essential Amino Acids Essential AA Range of EAA in g/100g Histidine Gozella and Boshe, 0.91 Afgat 1.04 Threonine Gozella 1.25 Williams 1.49 Valine Gozella 1.46 Williams 1.83 Methionine Gozella 0.35 Nova & Gishama 0.49 Lysine Belesa-95, Gizo 2.08 Williams 2.31 Isoleucine Gozella 1.45 Williams 1.79 Leucine Boshe 2.46 Williams 2.78 Phenyl alanine Gozella 1.61 Crowford 1.94 Tryptophan Gozella 0.44 Williams

7 Cont d Ø Soybean is also source of essential fatty acids Ø The range of omega-3 fatty acid is between to (mg/100g) Ø Afgat with minimum value Ø TGX with maximum value Ø Where as omega-6 fatty acid range of to (mg/100g) Ø Afgat of minimum value Ø Boshe with maximum value 6

8 2. Milk and cheese making potential of 8 soybean varieties 1. Gishama 5. Nova 2. Awassa Belessa Tgx Wegayen 4. Clark 63k 8. AFGAT 7

9 Chemical composition of soybean milk S. No Parameters Range 1 Protein Nova % Clark 63k % 2 Fat Clark 63k % Nova % 3 Fiber Tgx % Hawassa % 4 PH Wegayen/Nova -6.80% Belessa Lactic acid Tgx % Awassa % 8

10 Sensory Properties of Soymilk Determined on a five-point hedonic scale (1= poor to 5=excellent) Color, flavor, taste, mouth feel and overall acceptability were analyzed Soymilk prepared from Gishama, Hawassa-95, AFGAT, Nova, Belessa-95, and Clark 63k varieties showed better performance 9

11 Physicochemical qualities of soy-cheese S. No Parameters Ranges for the composition 1 Protein Nova % AFGAT % 2 Fiber Wegayen -0.36% Belessa % 3 Total ash Belessa % Clark 63k -2.22% 4 PH result Gishama -3.93% Clark 63k % 10

12 Soy scheese photos 11 11

13 Sensory properties of the soy cheese Determined on a five-point hedonic scale (1= poor to 5=excellent) The samples were analyzed in terms of color, flavor, taste, texture and overall acceptability. The sensory scores of soy-cheese samples were well accepted 12

14 3. Evaluation of coagulants on soy cheese making efficiency v Three coagulating agents v Lemon juice v Vinegar and vcacl2 v On the yield percentage, nutritional composition, sensory and microbial properties of soy cheese vthe cheese coagulated by CaCl2 the highest contents of protein and ash but the protein content were not significant with cheese coagulated by lemon Juice extract 13

15 Nutritional Composition of Soy Cheese 14 14

16 Cont d vyield % ranged from 88.64% for cheese by coagulated CaCl2 to % for cheese coagulated by lemon juice extract; and were significantly different vit was concluded that Lemon Juice coagulants could be used as a natural coagulant in coagulation processes of soymilk vlemon juice coagulated cheese was more preferred in terms of flavor, color and overall acceptability 15

17 Cont d vlemon juice for the coagulation of soybean milk in the preparation of soy cheese from belesa-95 variety is feasible vthe cost of cheese preparation is also reduced because of the cheaper price of lemon extract than that of calcium chloride and vinegar 16

18 4. Evaluation of the nutritional and Sensory Quality of Breads Produced from Wheat and Soya bean flour Blends v Soybean flour was added to wheat flour at the rate of 0-40% and nutritional, physical and sensory quality of the bread was characterized and evaluated. vas the proportion of soybean flour increased, nutritional quality enhanced and sensory and physical property reduced. vthus incorporation of soybean at the rate of 15-25% was recommended to prepare nutrient rich bread acceptable sensorial and physically 17

19 5. Nutritional Enhancement of sorghum based food products v Nutritionally enriched sorghum based porridge, injera and atmit recipes are developed. v Mixture of sorghum (70-80%) and soybean (20-30%) were used to develop injera, v Sorghum (60-70%), soybean (20%) and orange fleshed sweet potato (10-20%) were used for making porridge and atmit. v The formulated food products were found to be rich in macro and micro nutrients with acceptable sensory quality 18

20 6. A Training on Soybean Processing and Food Product Development Objectives of the training v v v v To capacitate female staff of EIAR in soybean processing and soybean-based product development To enhance utilization of soybean To promote appropriate dietary pattern and healthy life styles Five varieties v v v v Clarck-63K Cocker-240 Davis, Williams Crawford 19

21 Cont d vsensory evaluations where all prepared 22 soybean and soybean based recipes/dishes were presented on buffet vfive -point scale, ranging from (1) dislike extremely to (5) like extremely on over all acceptance vthe average over all acceptance of the products were 94.5% (ranging from 91 to 96%) or 4.7 out of 5 v Indicated that all the products had a high acceptance 20

22 Cont d 21 21

23 Cont d Okara with cabbage soybean with wheat flour (15:85) Cake Soybean cheese with cabbage Spiced Soybean cheese 22

24 Soybean based foods Okara based Biscuit Okara with tomato Soybean with wheat flour (15:85) cookies Soybean Cheese 23

25 Cont d Soybean with wheat flour (15:85) 'Anebabero' Soybean with wheat (15:85) 'Chechebsa' Soybean with wheat flour (15:85) bread Soybean with Teff (20:80) 24

26 Cont d Okara with egg Soybean 'Minchet' Soybean 'Minchet' Firfir (Okara with shiro) 25

27 Cont d Okara with Carrot Okara with beet root 26

28 Thank you 27