Physicochemical and sensory qualities of spiced soy-corn milk

Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory evaluation of the spiced soy-corn milk type were determined. The results show that the specific gravity of all milk types was not significantly (P>0.05) different from each other. The spiced milk types were relatively stable under refrigerated condition for 72 h while corn milk, soy-corn milk was not stable even under refrigeration. There was no significant (P>0.05) difference in the pH of the milk type at preparation and the value ranged between 6.8 and 6.5. The spiced milk types became more acidic after 24 h. Spicing improved the colloidal stability of the soy-corn milk type and its acceptability to the consumer, but has no significant difference (P>0.05) on the other physicochemical properties investigated.Keywords: Corn milk, soybean milk, soy-corn milk, colloidal stabilityAfrican Journal of Biotechnology Vol. 12(17), pp. 2262-226

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

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

Serum Biochemical Changes Associated With The Digestibility Of Raw And Heat Processed Cajanus cajan Seeds In Rats

The level of anti-nutritive food toxicants in exotic breed of Cajanus cajan L. (pigeon pea) was evaluated in this study using an animal model experiment in which animals were fed with raw and heat processed seeds for 35 days. The proximate composition revealed a high protein content (23.21%±0.08), low crude fat (2.01 ± 0.00), carbohydrate (60.87 ± 1.01), ash (4.27 ± 0.10), moisture (9.89 ± 0.12) and crude fibre (2.12 ± 0.31). Phytochemical screening of water and methanol extracts revealed the presence of toxic antinutritive constituents; alkaloids and saponins. Animal feeding studies rated samples roasted and blanched for optimum times best in terms of protein efficiency ratio (PER) although their values were significantly different (