PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF ACHA-TAMBA BASED OGI ENRICHED WITH HYDROLYSED SOY PEPTIDES
Keywords:Physiochemical, Functional, Acha, Tamba, SoyPeptides, Flour, Blends
AbstractThe 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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Copyright (c) 2020 Ogori A. F, Uzor O. A, Lukas Hleba, Miroslava CÃsarovÃ¡, Alexey Glinushkin, Alexey Laishevtcev, Anna Derkanosova, Pigorev Igor, Sergey Plygun, Mohammad Ali Shariati
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