Hydration properties, soymilk and okara yield of soybean affected by agronomic factors

Alpaslan, Mehmet; Hayta, Mehmet

doi:10.1002/1521-3803(20020501)46:3<141::aid-food141>3.0.co;2-8

Cited by 5 publications

(3 citation statements)

References 5 publications

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“…The thousand-seed masses of Arerti (260.69 g/1000 seeds) and Natoli (280.65 g/1000 seeds) chickpea varieties were significantly (P<0.05) different from each other. The seed mass can be considered as an indicator of the yield performance of chickpea [22].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea(Cicer arietinum L.)Varieties Grown in Ethiopia

Olika

Abera

Fikre³

2019

International Journal of Food Science

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Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world because it is a good source of carbohydrates and protein. However, presence of antinutritional components restricts its use by interfering with digestion of macronutrients during consumption. Therefore, the objective of this study was to evaluate physicochemical properties and effect of processing methods on antinutritional factors and mineral composition of improved chickpea varieties (Natoli of Desi and Arerti of Kabuli) grown in Ethiopia. The experiment was factorial with complete randomized design. The result indicated that physicochemical properties such as seed mass, seed density, hydration capacity, swelling capacity, unhydrated seeds, and cooking time of Arerti and Natoli chickpeas had 260.69 and 280.65 g/1000 seeds, 3.48 and 3.61g/ml, 1.07 and 1.03 g/g, 2.12 and 1.94ml/g, 1.64 and 14.75%, and 21.00 and 246.33 min, respectively. After processing, Zn, Fe, and Ca contents of improved chickpea varieties had 4.48 to 5.85mg/kg, 8.52 to 10.17mg/kg, and 536.56 to 1035mg/kg, respectively. The antinutritional factors, tannin and phytic acid, in the raw chickpeas were reduced to 25 to 82.25% and 5.89 to 57.35%, respectively. The results of the current study showed that Arerti of Kabuli variety showed low antinutritional factors and better physicochemical properties, specifically low cooking time, than Natoli of Desi variety. All processing methods were effective in reduction of antinutritional factors; however, boiling was found to be the best for reduction of antinutritional factors.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea(Cicer arietinum L.)Varieties Grown in Ethiopia

Olika

Abera

Fikre³

2019

International Journal of Food Science

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“…The water content of okara used in this study was 68.91%, which is lower than results obtained by Rinaldi et al 4 (77.65%) or Bourne et al 24 (76.8%). The wetness of the product is dependent both on the efficiency of the decantation process used in the process of soymilk and on the ability of seed components to absorb water 25. The high water content made this product fermentable and its industrial valorization difficult.…”

Section: Resultsmentioning

confidence: 99%

Influence of the dehydration process on active compounds of okara during its fractionation

Surel

Couplet

2005

J Sci Food Agric

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Okara (residue of the soymilk manufacture) is rich in proteins, fibres and lipids. It also contains isoflavones that possess health-promoting properties. A new method has been developed for the valorization of fibres from okara by hydrolysis of insoluble proteins with a protease and removal of the oil. Three different processes were investigated: the first one involved delipidation and drying prior to proteolysis and led to the highest content of fibre (80%) in the final product. The second used proteolysis on crude okara followed by solvent delipidation-dehydration and gave an intermediate content of fibre (75%). The last process was totally enzymatic (proteolysis and lipolysis) and gave the lowest content of fibre in the final product (50%). Fibre water-holding capacity was correlated to the total dietary fibre content of each sample. It was preferable to use crude okara for hydrolysis, since oven-drying during the process decreased the water-holding capacity and modified the isoflavone profile of okara.

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“…Then, rinsed with water and blended using juice machine (GSB-1514) and cooked at 100°C for 20 minutes. The remaining residue (Okara) after filtering the soymilk using cheesecloth was collected, dried and milled again as flour for blending following the proposed procedure in literature [12].…”

Section: Okara Preparationmentioning

confidence: 99%

Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara

Atlaw¹,

Banti²,

Bajo³

et al. 2020

IJNFS

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Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was

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Hydration properties, soymilk and okara yield of soybean affected by agronomic factors

Cited by 5 publications

References 5 publications

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea(Cicer arietinum L.)Varieties Grown in Ethiopia

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea(Cicer arietinum L.)Varieties Grown in Ethiopia

Influence of the dehydration process on active compounds of okara during its fractionation

Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara

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