Proximate Composition and Organoleptic Characteristics of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour

Peter-Ikechukwu, A. I.; Osuji, Charles; Ihediohamma, N. C.; Okafor, D. C.; Chukwu, Michael

doi:10.2139/ssrn.3517525

Cited by 1 publication

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“…Seeds of soybean have an outstanding nutritional and functional food profile. Based on their nutrient composition, soy-foods are considered nutritious and healthy [10]. It is the only plant source that contains all of the essential amino acids; the protein content of soybeans is higher than that of other legumes.…”

Section: Introductionmentioning

confidence: 99%

“…Soybeans have a high polyunsaturated fat content, which includes alpha-linolenic acid, an essential omega-3 fatty acid. Soybeans are one of the few plant foods that contain both essential fatty acids, B-vitamins, calcium, iron, and phosphorus are among the vitamins and minerals found in soybeans [10]. It also contains antioxidants and phytonutrients, like phytosterols and phytoestrogens, which have been linked to a variety of health benefits.…”

Section: Introductionmentioning

confidence: 99%

“…Soybean is one of the cheapest and richest sources of plant protein that can be used to help millions of people meet their nutritional needs. Aside from being a good source of protein, the seed is said to have the highest food value of any plant food consumed worldwide [10]. Soybean contains protein (35-45%), oil (15-25%) and carbohydrate content is approximately 33%, out of which 16.6% are soluble sugars [11].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling

Ojo

M.O

et al. 2022

AESR

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Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. Since yam is known to be mostly carbohydrate and soybean is a legume with an appreciable quantity of protein, efforts have been made to prepare amala from the blends of cocoyam and soybean flours. The protein content of the flour blends ranged from 3.73% to 13.81%. In general, there was increase in the concentration of protein with increasing level of soy flour substitution. Unlike protein, the crude fibre content of the flour blends decreased with increasing supplementation of soy flour. Increase in oil content of the flour samples, with increasing addition of soy flour, predisposes the samples to shorter shell life and off flavor because of liability to rancidity. The lowest bulk density of 0.78 g/cm3 was recorded for sample A (100% cocoyam flour) and hence none of the flour blends could be considered as a complimentary infant substitute. In general, supplementation of cocoyam flour with soy flour enhanced the concentrations of protein, ash and dietary fibre. Therefore, it is hoped that consumption of cocoyam amala supplemented with soy flour, a cheap source of plant protein, will not only create dietary diversity, it will make more protein available for the consumers and thus help in alleviating the problem of protein energy malnutrition in developing regions of the world.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%