Abstract
The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sample B, 80% soy milk, 20% malted yellow corn as sample C, 70% soy milk, 30% malted yellow corn as sample D, and 60% soy milk, 40% malted yellow corn as sample E. The blends were evaluated for proximal, functional, microbial, and sensory attributes and compared with the control made from 100% soy milk using standard methods. The proximal composition of the blend showed that the moisture content of the blended beverage ranged from (80-85.8) %, protein from (3.80-4.28) %, ash content from (1.15-1.80) %, crude fat from (1.63-2.93) %, and carbohydrate from (2.48-13.01) %. Total titratable acidity ranged from (0.030-0.65). The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104- 5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p<0.05) in the number of fungi in all samples. Similarly, significant differences (p<0.05) existed in the sensory scores of flavor/aroma, texture, taste, and overall acceptability, except (p<0.05) for appearance. All samples were generally acceptable in terms of sensory quality. Malted corn-based beverage replaced with soy milk could be used to alleviate hidden hunger, especially in rural communities.
Highlights
Soybeans are valued for their many qualities
It is an excellent source of protein, which is why the seed is the richest in nutritional value of all plant foods consumed in the world
There was an increase in lysine, tryptophan, and methionine in sprouted corn compared to unsprouted grain, as well as a reduction in viscosity
Summary
Soybeans are valued for their many qualities. It plays an important role in agriculture, trade and nutrition. The incidence of protein-energy malnutrition in different age groups, especially among children, is widespread and increasing daily (Orji, 1994; Oosthuizen et al, 2006; Agiriga and Iwe, 2008) This can be attributed to the fact that the ever-increasing population feeds mainly on their staple food crops (maize, millet, soybean, cassava) which have been reported to be poor sources of protein (FAO, 1995; Labadarious et al, 2005). This is not the case for protein sources, especially in terms of amino acid balance, but for carbohydrate-rich sources, especially starch. Efforts in developing countries have been directed towards improving the quality of protein foods by using mixtures of legumes and cereals to form a more nutritionally balanced product in which this work fits
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