TY - JOUR AU - A. F, Ogori AU - Plygun, Sergey AU - Igor, Pigorev AU - Derkanosova, Anna AU - Laishevtcev, Alexey AU - Glinushkin, Alexey AU - Císarová, Miroslava AU - Hleba, Lukas AU - O. A, Uzor AU - Ali Shariati, Mohammad PY - 2020/02/03 Y2 - 2024/03/28 TI - PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF ACHA-TAMBA BASED OGI ENRICHED WITH HYDROLYSED SOY PEPTIDES JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 9 IS - 4 SE - Food Sciences DO - 10.15414/jmbfs.2020.9.4.823-830 UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/8998 SP - 823-830 AB - The 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. ER -