Biochemical Changes of Soyiru (Fermented Soybean) During Storage

Kolapo, L.A.; Sanni, Morenike Olayinka

doi:10.4314/afsjg.v6i1.37535

Cited by 2 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The formation of organic acids and free fatty acid is an initial step in fat oxidation/deterioration, development of rancidity and off-flavour in fatty foods (Sattar and Demen, 1973). In this connection, the increase in the amount of products of fat deterioration with storage in the control samples observed in the present study is in agreement with previous reports on stored soybean daddawa (Popoola et al, 2007;Kolapo and Sanni, 2007) and stored canned tuna in brine (fish product) (Siriamorupim et al, 2008).…”

Section: Resultssupporting

confidence: 93%

“…However, the POV of soybean daddawa preserved with both aqueous and ethanolic onion extracts was significantly (P<0.05) lower than those of positive and negative controls (Table 1). This initial trend of POV increase in both positive and negative control samples is similar to previous observations made in stored soymilk by Iwe (1991) and stored soybean daddawa by Kolapo and Sanni (2007), Kolapo et al (2007a) and Popoola et al (2007), thus underscoring peroxidation as a key biochemical factor in soybean daddawa deterioration. 3% 5% 3% 5% 7% 3% 5% 7% 0 0.019±0.004 e 0.018±0.003 de 0.019±0.001 ef 0.020±0.000 a 0.020±0.002 a 0.020±0.007 a 0.020±0.000 a 0.020±0.005 a 0.020±0.007 a 2 0.024±0.004 e 0.022±0.001 d 0.021±0.009 def 0.017±0.000 ab 0.015±0.001 ab 0.016±0.001 ab 0.017±0.000 ab 0.015±0.001 ab 0.016±0.001 ab 4 0.036±0.005 d 0.029±0.04 c 0.029±0.003 de 0.015±0.000 ab 0.010±0.000 b 0.010±0.000 b 0.015±0.000 ab 0.013±0.000 b 0.014±0.000 ab 6 0.39±0.002 cd 0.032±0.004 bc 0.031±0.004 de 0.010±0.000 b 0.010±0.001 b 0.010±0.000 b 0.010±0.000 b 0.010±0.001 b 0.011±0.000 b 8 0.045±0.001 c 0.038±0.004 b 0.038±0.006 cd 0.010±0.001 b 0.010±0.002 b 0.010±0.002 b 0.010±0.001 b 0.010±0.002 b 0.010±0.002 bc 10 0.058±0.006 ab 0.041±0.003 ab 0.039±0.004 bc 0.010±0.000 b 0.010±0.001 b 0.010±0.000 b 0.010±0.000 b 0.009±0.001 b 0.010±0.000 c 12 0.061±0.003 ab 0.043±0.000 a 0.042±0.001 b 0.009±0.000 b 0.010±0.000 b 0.010±0.001 b 0.009±0.000 b 0.009±0.000 b 0.009±0.001 c 14 0.068±0.001 a 0.045±0.004 a 0.043±0.001 a 0.009±0.000 b 0.010±0.000 b 0.010±0.000 b 0.009±0.000 b 0.010±0.000 b 0.009±0.000 c ST: Storage Time (Day); Values are means ± SD (n=3).…”

Section: Resultssupporting

confidence: 90%

“…However, the popularity of soybean daddawa is marred by the perception that it is prone to faster deterioration compared to locust bean daddawa at the end of the fermentation period (Obatolu et al, 1998;Kolapo and Sanni, 2006;Popoola et al, 2007). Reports have indicated that higher level of lipid peroxidation in soybean daddawa compared to locust bean daddawa is most probably responsible for faster deterioration of soybean daddawa (Kolapo and Sanni, 2007;Kolapo et al, 2007a).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Kolapo

Popoola

Oluwafemi

2020

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Reports have indicated that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants. The present study was carried out to investigate the preservative abilities of aqueous and ethanolic extracts of Onion (Allium cepa L) on stored soybean daddawa compared with Sodium Chloride treated samples. Soybean (Glycine max (L). Merr.) seeds fermented into soybean daddawa was preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (at the concentrations of 0, 3 and 5%). The samples stored at 30±2°C for up to 14 days were analyzed for peroxide value (POV), free fatty acid (FFA), pH, titratable acidity (TTA), water absorption capacity (WAC) and fat absorption capacity (FAC). Type of solvent used in extraction did not have significant effect on all the storage indices. Extracts of Onion significantly lowered the POV, FFA and TTA generated in stored soybean daddawa. The pH of stored soybean daddawa samples treated with the NaCl and aqueous extract was not significantly affected while the ethanolic extract significantly reduced the pH from 8.26 – 8.34 to 5.72 – 5.89. The tested extracts lowered the WAC significantly while the FAC of treated soybean daddawa was not significantly affected compared to those treated with NaCl. Results of this study indicate that both extracts of Onion are more effective in lowering peroxidation in stored soybean daddawa and thus could be exploited for soybean daddawa preservation.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Kolapo

Popoola

Oluwafemi

2020

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

show abstract

“…Therefore, it is an urgent need to assess the actual nutritive value of the commercial stored fish feeds available to the farmers. Moreover fish feed naturally undergo various chemical and enzymatic reactions and thus to a large extent to determine their acceptability, shelf life and safety due to factors such as the oxidation of unsaturated lipids, high moisture content and other factors (Kolapo and Sanni, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Time on Fish Feed Stored at Room Temperature and Low Temperature

et al. 2013

View full text Add to dashboard Cite

An experiment was conducted to determine the changes of nutritive value of different commercial fish feeds stored at room temperature (25-30°C) and low temperature (5-8°C) for a period of two months by taking biweekly sample. Three most popular fish feeds named Mega fish feed, Quality fish feed and Saudi Bangla fish feed used in the Mymensingh region were selected for the purpose. Throughout the study, physical characteristics and proximate composition of three commercial fish feeds were analyzed. There were no change in color, appearance of moderately bad odour, a little bit of soft texture and broken pellets were found in later stages of the experiment but the overall quality was still acceptable. Along with physical characteristics, changes were occurred in case of proximate composition. In Mega, Quality and Saudi Bangla fish feed, crude protein content was reduced in both the storage conditions. Lipid content also exhibited similar reduction due to storage at both the conditions. Whereas moisture content increased a little bit in the case of room temperature storage and decreased when stored in low temperature (5-8°C). No marked changes had been occurred in other proximate composition like ash, and crude fibre. Declining rate of the quality of fish feeds was higher at room temperature (25-30°C) than low temperature (5-8°C) but the overall quality remained acceptable upto two months storage at both the conditions. It is suggested to use the feed within two months after manufacture.

show abstract

Biochemical Changes of Soyiru (Fermented Soybean) During Storage

Cited by 2 publications

References 0 publications

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Effect of Storage Time on Fish Feed Stored at Room Temperature and Low Temperature

Contact Info

Product

Resources

About