Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively. Sample without soybean flour served as control. Standard analytical procedure was used in the evaluation of all six samples. Results: The pH and titratable acidity (TTA) of the samples varied respectively, from 4.59 - 6.48 and 0.08 - 0.17 % lactic acid. There was significant (P<0.05) decrease in pH with increase in soybean flour, while the reverse was the case for TTA. Swelling power, bulk density and water absorption capacity of the soybean fortified garri ranged from 8.74 - 17.81%, 0.60 - 0.80 g/ml and 13.44 – 19.43 % respectively. Control sample (100% garri) had hydrogen cyanide (HCN) content of 1.50 mg HCN/100g while samples with soybean flour had no detectable levels. Peak viscosity, trough, breakdown, final viscosity and setback varied significantly (P<0.05) from 101.19 - 399.44, 90.92 - 320.19, 10.28 - 79.25, 123.19 - 451.50 and 32.28 - 131.31 RVU respectively. Peak time and pasting temperatures ranged from 5.18 – 6.34 min and 74.28 – 92.88 oC. Conclusion: The study revealed that a good quality garri can be produced with the incorporation of soybean flour up to 50%, the garri is safe for consumption as there was no HCN detected, and the decrease in viscosity provides for a soft textured, mouldable garri that is convenient for swallow.

Utilization of Soybeans as Bio-Catalyst in Calcite Precipitation Method for Repairing Cracks in Concrete

Concrete is a material that has high compressive strength. However, concrete has a lower tensile strength than its compressive strength. As a result, the concrete often cracks and allows the entry of harmful substances such as dan causing corrosion of the reinforcement. Therefore, the repair method began to shift from the conventional way to the concept of self-healing concrete which involves the deposition of CaCO3. Precipitation can be done by the enzymatically – induced carbonate precipitation (EICP) method through a combination of urease, urea, and CaCl2 into a solution. This research used soybean extract as a substitute for pure urease enzyme. Variations in the concentration of soybean flour used as injection solution were variations in the content of soybean flour 15 g/L because it produced an optimum calcite mass of 2.62 grams. As a result, there was an increase in the compressive strength of BI against BR. In addition, there was a decreased value of permeability and porosity and the number of injections carried out. The increase in compressive strength, decrease in permeability, and decrease in porosity in concrete is due to CaCO3 deposition in the concrete which can cover the pores and cracks in the concrete.

Pengaruh Substitusi Tepung Kedelai terhadap Kualitas Biskuit

The research entitled The Effect of Substitution of Soybean Flour on Biscuit Quality is a type of research using a quantitative approach with an experimental method. The purpose is to know the effect of quality biscuits with soybean flour substitution with a different percentage that is equal to 50%, 25% and 10% viewed from the aspect of colour, flavour, aroma and texture. The experiments used 3 different types of treatment on the percentage of soy flour used ie, biscuit A with 50% soy flour, biscuit B with 25% soy flour, and C biscuits with 10% soy flour. Methods of data collection using subjective assessment of sensory tests taken from the results of a panellist assessment that includes assessment of colour, aroma, taste and texture on biscuits. The panel of researchers was 30 people taken by random sampling technique with considerations that included panellist knowledge about the sensory properties of biscuits in general. Methods of data analysis to test the hypothesis using the analysis of single classification variables and Tukey test, previously conducted precariat test that is homogeneity test and normality test. The result of the research with Anova test seen from the color aspect shows that (significant value (p-value) <0,05 = 0,000 <0,05) shows that there is significant difference from three substitution biscuit substitution biscuit, while from aroma aspect shows significant (p-value) <0,05 = 0,008 <0,05) indicated that there were significant differences from the three soybean substitution biscuit samples. Seen from the texture aspect showed (significant value (p-value) <0,05 = 0,000 <0,05) indicated that there was significant difference from three sample of soybean substitution biscuit. In terms of taste taste (significant value (p-value) <0.05 = 0.005 <0.05) indicates that there are significant differences from the three soybean substitution biscuit samples.

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10–30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907–4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39–3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96–4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07–3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.

Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh sweet potato starch (OFSP), soybean flour (SB) and groundnut flour (GN) were blended in the ratio of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 and designated as PSG1 – PSG9, while 100% OFSP served as control. Evaluations were carried out following standard analytical methods. Results: Moisture, fat, ash, crude fibre and carbohydrate contents varied significantly (P<0.05) from 7.53 – 10.74, 1.33 -17.22, 1.20 – 1.94, 4.34 – 19.58 and 53.10 – 70.53% respectively. Protein content (7.62 – 21.91%) of the blends will meet >75% of safe level of protein intake for infants and children. Energy ranged from 339.45 – 373.07 Kcal/100g and will meet >55% of energy requirement for infants at 6 months. Ca, Cu, Fe, Mg and Zn varied respectively, from 0.68 - 6.07, 0.28 - 0.62, 4.40 - 11.94, 1.87 - 2.04, and 1.26 – 2.10 mg/100g. PSG complementary food in comparison to the recommended intake of minerals was found to be excellent in Cu, adequate in Fe and Zn but low in Mg and inadequate in Ca. Degrees of likeness for the sensory attributes: aroma, appearance, colour, taste, texture and overall acceptability varied from 5.00 - 7.00, 3.80 - 7.56, 5.04 - 7.20, 3.84 - 7.33, 3.88 - 7.56 and 4.29 - 6.96 respectively. These degrees of likeness from 3.84 - 7.56 indicated dislike moderately to like moderately. PSG7and PSG8 had significantly (P<0.05) the highest degrees of likeness for all attributes except for texture in PSG7 with neither liked nor disliked. Conclusion: This work showed that enriching orange flesh sweet potato starch by substituting with soya bean and groundnut, increased nutritional composition of the complementary food and addition of soybean flour up to 35 and 40% was acceptable to the assessors. This implies that this complementary food can be recommended as diet for newly weaned and older children.

Cookies made from mangrove (Bruquiera gymnorrhiza) fruit and soybean (Glycine max) flour

Demak is an area in Indonesia with a high stunting rate of 50.28%. Mangrove fruit, a major regional commodity, should be used as a basis for Supplementary Feeding Program (SFP) cookies to overcome stunting in Demak. This study was aimed to analyse the nutritional content, nutrition absorption inhibiting agents, and acceptance of mangrove fruit cookies. This research used a completely randomized sample with a one-factor design to formulate mangrove and soybean flour. The formulations used were F1 (60%: 40%), F2 (70%: 30%), F3 (80%: 20%), and F0 (100% wheat flour) as the control group. The best formula of mangrove and soybean cookies was F2 with average energy 479.44 kcal/100 g, protein 11.70 g/100 g, fat 23.93 g/100 g, carbohydrate 54.31 g/100 g, zinc 2.68 mg/100 g, iron 6.72 mg/100 g, calcium 659.03 mg/100 g, HCN 1.77 ppm, and tannin 101.9 mg/100 g. The best cookie formulation that met the SFP quality requirements was F2, with a composition of 70% mangrove fruit flour and 30% soy flour.