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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 1, 2007, pp. 100-110
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Bioline Code: nf07009
Full paper language: English
Document type: Research Article
Document available free of charge
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Nigerian Food Journal, Vol. 25, No. 1, 2007, pp. 100-110
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Nutritional and sensory attributes of soy-supplemented cereal meals
Alabi, M.O. & Anuonye, J.C.
Abstract
Soy flour, cereal flour and starch were prepared with slight modifications of the traditional methods. Cereal starch and
flour were then fortified with soy flour in a ratio of 3:1 (w/w) of cereal starch flour to soy flour and were used to
prepare dumplings breakfast meals and cakes. Unfortified meals were prepared as control samples. Sensory analysis
and proximate composition of both fortified and unfortified samples were determined. The results showed that the
acceptability of fortified samples were over 60% in all parameters tested. Proximate composition indicated increases of 100% in the protein content of fortified meals with concomitant decreases in carbohydrate content. The fortification of these catering products is one sure way of improving the nutritional status of many in our society.
Keywords
Soy flour, cereal flour, starch, supplement, dumplings.
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© Copyright 2007 - Annals of African Medicine.
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