Organoleptic and nutritional evaluation of soybean-fortified pap

• Published in: Ecology of food and nutrition 1999, Vol.38 (5), p.415-426
• Main Authors: Uwaegbute, A.C, Iroegbu, C.U, Ezeikpe, D.O
• Format: Article
• Language: English
• Subjects: anti-nutritional factors; antinutritional factors; Biological and medical sciences; chemical composition; Feeding. Feeding behavior; food acceptability; food processing; fortification; Fundamental and applied biological sciences. Psychology; organoleptic evaluation; pap; proximate composition; sensory evaluation; sensory properties; soy flour; Soybean processing; soybeans; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0367-0244; 1543-5237
• DOI: 10.1080/03670244.1999.9991587

Samples of soybean were processed variously by combinations of soaking, blanching (with or without sodium bicarbonate), roasting, dehulling, drying and milling. The resultant flour was assayed for constituents and used to fortify traditionally prepared corn starch gruel in the ratio 1:3. The fortified and unfortified paps were organoleptically evaluated by a panel of consumers. Processing reduced anti-nutritional factors--haemagglutinin from a titre of 2560 in unprocessed soybean to 10 in most processed samples; and trypsin inhibitor from 40.2 mg/gm to undetectable levels. Soybean fortification improved the ash content of pap 8-11 fold; protein, 4-5 fold and fat, about 2 fold. Roasted samples imparted the best colour. Although sodium bicarbonate blanching imparted a less acceptable dark colour, it contributed the best flavour and the highest overall acceptability. Combination of soaking and roasting are recommended for promotion among rural dwellers because of the relative cheapness and reasonable organoleptic acceptability levels.