Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

Drago, Silvina Rosa; Lassa, María Silvina; Torres, Roberto Luis; Greef, Dardo Mario De; González, Rolando J.

doi:10.5772/22088

Cited by 3 publications

(4 citation statements)

References 43 publications

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“…Only the linear terms (T and M) were significant. These results are in agreement with those obtained by Drago et al (2011), working with extruded maize: soy (88:12) mixture.…”

Section: Effects Of Extrusion Conditions On Sensorial Hardness and Me...supporting

confidence: 92%

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

Llopart

Drago

Greef

et al. 2013

International Journal of Food Sciences and Nutrition

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In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.98 J/g) and expansion (3.36) were obtained at 164 °C-14%M and for sensorial hardness at 164 °C-19%M. While for specific volume, the highest value (10.41 cm³/g) was obtained at 200 °C-14%M. Water solubility and water absorption were directly related with T and inversely with M. Microscopic observation of the samples indicates that the greatest cooking degree was obtained at 200 °C-4%M and the lowest at 164 °C-19%M. Extrusion at 182 °C-14%M allows obtaining an expanded product with good properties. Proximal composition did not show statistically significant differences with raw sample. Extruded sample showed a 25.4% reduction of available lysine and a 31% increase in protein digestibility.

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“…Only the linear terms (T and M) were significant. These results are in agreement with those obtained by Drago et al (2011), working with extruded maize: soy (88:12) mixture.…”

Section: Effects Of Extrusion Conditions On Sensorial Hardness and Me...supporting

confidence: 92%

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

Llopart

Drago

Greef

et al. 2013

International Journal of Food Sciences and Nutrition

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“…The best AA:Fe and CA:Fe ratios were 5:1 and 50:1, respectively, which allow obtaining values of 4% for DFe% and 26.6% for DCa%. Also, Drago et al (2011) used mineral enhancers to increase mineral supply of extruded maize:soy blends (88:12). Molar ratios of Fe:AA (1:8), Fe:citrate (1:50) and Fe:EDTA (1:1) were used.…”

Section: Ps Of Fe Ca and Znmentioning

confidence: 99%

Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea maysblends

Galán

Drago²,

Armada³

et al. 2012

International Journal of Food Sciences and Nutrition

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Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0-84.0 mg/kg), Ca (1977.5-2348.8 mg/kg) and Zn (30.0-32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0-3.6%), (3.3-11.1%) and (1.6-11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.

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“…oybean (Glycine max (L.) Merrill) has become an important ingredient in the diets of both the human and livestock due to its high nutritional value and low cost (Friedman and Brandon 2001;Singh et al 2008;Drago et al 2011). The total world soybean production is estimated at 348.7 million metric tons (MT).…”

Section: Introductionmentioning

confidence: 99%

“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16], AVRDC SRE-B-11-13, and Sequel had the highest stearic acid content of 16.76%, 15.58%, and 14.57% respectively, while Sline 16.2 had the lowest content of 4.93%(Table 2). Additionally, Saga had the highest linoleic acid content of 51.72%, while Maksoy 5N had the lowest content of 30.60%(Table 2).…”

mentioning

confidence: 99%

Nutrient Profiling of Tropical Soybean (Glycine Max) Core Collection

Obua¹,

Sserumaga²,

Ngángá³

et al. 2020

GJSFR

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Soybean (Glycine max (L.) Merrill) is a highly nutritious legume with enormous potential to improve dietary quality for humans and livestock. However, the development of varieties with improved nutritional traits has been affected by the negative correlation that exists among the different traits and the high cost of the phenotypic assessment. The objectives of this study were: (1) to quantify the total protein, total oil and fatty acids of 52 soybean genotypes from different sources, (2) to identify correlations among total protein, total oil content and fatty acids. The total protein content was determined using the Modified Folin-Lowry Method. In contrast, the total oil and fatty acids methyl esters were determined using the chloroform/methanol gravimetric method and Gas Chromatography–Mass Spectrometry. The analysis of variance revealed that the studied traits varied significantly depending on genotypes and origin.

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Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

Cited by 3 publications

References 43 publications

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea maysblends

Nutrient Profiling of Tropical Soybean (Glycine Max) Core Collection

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