The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed f...

Soybean is the second largest acreage crop in the United States (29%), right after corn (35%) according to the American Soybean Association [1]. Soybean is widely consumed in the world, particularly in Asian countries. The various soybean products could be separated in‐ to non-fermented and fermented soybean products. The non-fermented soybean products include soymilk, tofu, yuba, soybean sprou...

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...

Biotransformation of isoflavones glycosides into the aglycone form is essential to attain the maximum bioavailability. The factors affecting deglycosylation of genistin in soy flour using commercial β-glucosidase enzyme were evaluated. The presence of genistin in soy flour was confirmed by isolation through chromatographic fractionation and identification by spectral method. Two-levels Plackett...

Biotransformation of isoflavones glycosides into the aglycone form is essential to attain the maximum bioavailability. The factors affecting deglycosylation of genistin in soy flour using commercial β-glucosidase enzyme were evaluated. The presence of genistin in soy flour was confirmed by isolation through chromatographic fractionation and identification by spectral method. Two-levels Plackett...

Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...

The gluten-free Quality Protein Maize (QPM) and pasta made from such grains would have far-reaching implications for achieving nutritional stability. As a result, the aim of this study was to see whether QPM combined with legume flours could be used make (pasta without gluten protein). Furthermore, effect adding spirulina (2, 4, 6, 8 10 %) on color, appearance, cooking, physical, sensory qualit...

Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75-85%), soy flour (10-20%), and tigernut flour (5-10%); while the responses were proximate compo...