Journal
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
Volume 9, Issue 4, Pages 824-830Publisher
SLOVAK UNIV AGRICULTURE NITRA
DOI: 10.15414/jmbfs.2020.9.4.823-830
Keywords
Physiochemical; Functional; Acha; Tamba; SoyPeptides; Flour; Blends
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The Physicochemical, Functional and Sensory Properties of Acha-tamba based Ogi Enriched with hydrolyzed Soy Peptides were investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 % acha, tamba and soypeptides were more acceptable by panelists.
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