Soybean Blends Research Articles

Quality Assessment of Strips produced from Soybean and Cassava Flour Blends

This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.53 to 0.77 g/mL for bulk density, 3.76 to 12.88% for foam capacity, 1.92 to 49.00% for foam stability, 108.00 to 204.00 g/mL for oil absorption capacity, 81.00 to 140.50 g/mL for water absorption capacity and 61.07 to 87.00°C for gelatinization temperature. The results of proximate analysis ranged from 1.44 to 3.46% for moisture, 1.63 to 3.91% for ash, 2.04 to 10.76% for fat, 0.18 to 1.37% for crude fibre, 4.07 to 24.16% for protein and 60.46 to 88.10% for carbohydrate. The phytate, tannin, trypsin inhibitor, saponin and hydrogen cyanide ranged from 0.22 to 5.59 mg/100g, 0.34 to 4.13 mg/100g, 0.04 to 1.69 mg/100g, 0.02 to 0.36 mg/100g and 0.00 to 2.11 mg/100g respectively. Sensory analysis revealed that 80% soybean flour and 20% cassava flour possessed better organoleptic characteristics. Production of strips from blends of soybean and cassava flours improved the nutrient composition, sensory properties with acceptable/safe antinutrient limit which can be optimized for value addition.

Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya

Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed and used in making supplement porridges were; maize:soybean 70:30, sorghum:soybean 70:30, sorghum: maize:soybean 45:25:30 and 100% maize flour (control). A longitudinal survey and Complete Randomized Design experiment were employed. The 235 childeren enrolled in pre-school at the beginning of the study were randomized into four groups and the four types of porridge randomly allocated to the groups. Pre-school children were fed for a period of six months with approximately 350ml of porridge daily, Monday to Friday while in school. Anthropometric measurements were taken at baseline, every month for 6 months and at 9^th month. From the study results, there was significant (<i>p </i>< 0.05) reduction in prevalence of underweight and wasting, from 33.6% to 15.5% and from 28.5% to 10.8% respectively, among children fed on soybean fortified porridges by the end of intervention. However change in underweight and wasting among children fed on unfortified 100% maize flour porridge was not significant (<i>p</i>>0.05). The group fed on maize:soybean, sorghum:soybean and sorghum:maize:soybean blends gained mean weight of 2.83kg, 1.88kg and 2.19kg respectively by the end of study. Results on nutritional status assessment 3 months later when porridge was withdrawn showed that, 31.5% and 28.3% of children became underweight and wasted respectively. In conclusion, soybean fortified porridges improved the nutritional status of children. It is recommended that maize-soybean or sorghum-soybean blends be used in preparing 10 o’clock porridge in schools to enhance nutritional status of pre-school children.

Assessment of potentials of Moringa oleifera seed oil in enhancing the frying quality of soybean oil

Abstract This study investigated the effects of mixing Moringa oleifera seed oil with soybean (Glycine max) seed oil in enhancing the physical and chemical properties of soybean oil during repetitive frying. Different blends (100:0, 50:50, and 70:30) of soybean and M. oleifera seed oils were formulated, while soybean oil served as control. All these oil samples were used for frying potato (Ipomoea batatas) slices. The quality of the fried oil samples was evaluated by determining the smoke point, refractive index (RI), viscosity, colour, peroxide value, iodine value, and free fatty acid (FFA). The range of values obtained were smoke point (158.7–172.3°C), RI (1.46–1.49°C), colour (6.0–9.42), viscosity (0.41–2.13 mm2/s), peroxide value (0.93–5.16 meq/kg), iodine value (87.16–64.71 mg/100 g), and FFA (0.3–1.95%), for different blends of soybean and M. oleifera seed oils and control. In terms of changes in the chemical and physical properties, during frying, soybean/M. oleifera seed oil mix of 70:30 had the lowest reduction in iodine value (87.56–68.73 mg/100 g), lowest increase in peroxide value (0.93–1.86 meq/kg) and FFA value (0.3–0.65%), while no changes in RI (1.47°C) was observed. The study revealed that mixing of soybean seed oil with M. oleifera seed oil at a ratio of 70:30 enhanced the physical and chemical properties of the soybean oil after two repetitive frying.

Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product.

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food

Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends of OFSP starch, soybean and groundnut flour were in the ratios of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 for PSB1 – PSB9, while 100 % OFSP served as control. Standard analytical methods were used for all analysis. pH (4.60 – 5.69), sugar (0.71 - 3.63 %) and amylopectin (70.28 - 85.34 %) increased significantly (P≤0.05) while starch (69.09 - 87.53 %) and amylose (29.97 - 14.65) decreased with increase in soybean flour addition. Carotenoid content (11.08 – 44.60 mg/kg) will meet >200% of recommended Vitamin A requirement for infants. Bulk density, water absorption capacity, swelling power, solubility index and dispersibility ranged respectively from 0.71 - 0.83 g/ml, 0.59 - 1.35, 9.12 - 14.48, 5.57 - 9.45 and 76.00 – 80.00 %. The peak, trough, breakdown, final and setback viscosities varied significantly (P≤0.05) from 127.5 - 7291.0, 95.3 - 4332.0, 32.3 - 2959.0, 129.0 -6159.0 and 33.79 - 1827.0 RVU respectively. Increase in pH and sugar, decrease in starch, bulk density and reduction in viscosities of the complementary food with increase in soybean flour addition is very important in achieving a near neutral and high nutrient dense gruel yet thin enough for infant feeding.

Production and Evaluation of Breakfast Meals from Germinated and Ungerminated Blends of Sorghum and Soybean by Cold Extrusion Process

Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:40 ratio. Proximate composition, total mineral (Magnesium, phosphorous, potassium calcium, iron and Zinc), extractable mineral and mineral bio-availability were carried out on the finished product of different blends. Germinated products showed lowest moisture(7.99 %) and carbohydrate(59.43 %) contents, and high values of Ash (3.64 %), Protein(18.19 %) and fat (8.99 %) contents. The highest value Fiber and Energy were obtained in the ungerminated products with values of 11.22 % and 355.72 %, respectively.Bioavailability of germinated product blends showed higher values for all the minerals analyzed.Onsensory evaluation, the ungerminated sorghum product (100:0) recorded highest values among the samples analyzed and was most preferred in term of colour (4.35) and taste (4.10) while the germinated products received preference in the texture with a highest value of 4.35. The overall acceptability was recorded in the ungerminated products with the highest value of 4.15. The results showed that germination and substitution with soya bean up to 60:40 increased the nutrient content of breakfast meal.

Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)

Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value to prevent hidden hunger, enhance stability and may popularize the blend. Soymilk and BM from soaked and boiled dehulled African breadfruit were blended in 95:5%, 90:10% and 50:50% ratios, respectively, while 100% soymilk and 100% BM served as controls. Proximate, vitamin, mineral, anti-nutrient and physicochemical analyses were conducted on the milk blends using standard methods. Sensory properties were determined by subjective evaluation with semi-trained panellists. With increasing BM inclusion, proximate composition revealed increase in moisture content (93.60 to 94.05%) and carbohydrate (0.3 to 0.93%) while total solids (TS) (6.40 to 5.95%), ash (0.55 to 0.49%), fat (2.70 to1.85%) and protein (2.93 to 2.70%) decreased. Vitamin A (0.62 to 1.48 µg/100 mL) increased while vitamin B1 (0.12 to 0.08 mg/100 mL) and vitamin C (4.05 to 3.21 mg/100 mL) decreased. Calcium (0.59 to 0.53 mg/100 mL), phosphorus (8.05 to 7.33 mg/100 mL), zinc (0.75 to 0.63 mg/100 mL) and iron (0.59 to 0.54 mg/100 mL) decreased. Flavonoid (0.15 to 0.09 mg/100 mL), saponin (0.13 to 0.9 mg/100 mL), tannin (0.39 to o.29 mg/100 mL), phytate (0.23 to 0.17 mg/100 mL) and oxalate (0.27 to 0.19 mg/100 mL) decreased. Titratable acidity (TTA) (0.23 to 0.26) and visible coagulation time (VCT) (15 to 19 days) increased while pH (6.33 to 5.59), and viscosity (0.48 to 0.45 mPa) decreased. General acceptability (7.01 to 6.41) decreased. The nutrient contents of all the milk blends varied due to increasing concentration effects of the ash, but were acceptable to the panellists mostly at lower levels.

Higher fiber complementary food alters Fecal microbiota composition and normalizes stool form in Malawian children: A randomized trial

Dietary fiber favorably modulates gut microbiota and may be protective against diarrhea in sub-Saharan Africa where rates in infants and young children are high. Soybean hull is high in fiber and accessible in rural Africa; however, its use in complementary feeding has not been evaluated. The objective of this study was to determine the acceptability and feasibility of a soybean, soy hull fiber, and maize (SFM) blend food; the primary outcome was compliance to the feeding protocol. Secondary outcomes were stool form and frequency, fecal microbiota composition, growth and dietary intake. In a parallel, single-blind study, children 6-36 months of age from the Lilongwe district of Malawi were randomized to receive daily SFM (n=69) or maize only(n=10) porridge(phala) for 6 months. Anthropometrics were measured monthly, and compliance, stool frequency,and stool form, weekly. At baseline, 3-month,and 6-month (study end) time points, dietary intake (24-h recall) was assessed,and fecal samples were collected. Fecal DNA was analyzed by Real-Time polymerase chain reaction (PCR) for microbes of interest and 16S rRNA gene amplicon sequencing. Mothers accessed the acceptability and feasibility of the study foods at study end. Mothers reported excellent compliance to feeding the SFM porridge, rated it more acceptable than maize,and noted improved appetite, weight, and stool consistency of their children. Stool frequency at baseline (2±1 stools/d) was unchanged with intervention; however, there were significantly fewer diarrhea-type stools reported during study months 4-6 vs.1-3 for the SFM group, whereas no improvement was seen for the maize group. At study end, the fecal abundance ofAkkermansia muciniphila was enriched in children receiving the SFM, compared to maize (p&lt;0.05), and a trend for increased Faecalibacterium prausnitzii (p=0.07) was seen. A comparison of fecal microbiota composition using linear discriminant analysis effect size (LEfSe)showed notable differences in numerous taxa in the SFM group compared to baseline, whereas the maize comparator exhibited fewer changes. Fiber intake was higher for the SFMgroup, compared to maize at 6 months (13.7±3.8 vs. 8.4±4.5 g/day, p&lt;0.01). Weight-for-height and BMI-for-age Z-scores were significantly higher for the SFM group. In young Malawian children, feeding a blend of soybean, soy hulls and maize reduced diarrhea-type stools and increased the abundance of Akkermansia muciniphila, a bacterial species involved in maintaining intestinal health, and thus may provide a feasible means of improving wellness in children in resource-poor settings through the modulation of microbiota composition.

PHYSICOCHEMICAL PROPERTIES OF CHEMICALLY INTERESTERIFIED VEGETABLE OILS

Interesterification is an alternative to partial hydrogenation that helps to manufacture products of a variety of melting properties. When the process is applied to different blends of vegetable oils, redistribution of fatty acids between and within triacyglycerol occurs that changes the physical properties especially the melting characteristics of the vegetable oil blends. For chemical interesterification process, unrefined vegetable oils (soybean oil and cottonseed oils) were obtained from the local industry (United Industries Faisalabad, Pakistan). Different blends of soybean and cottonseed oils were prepared ranging from 100% soybean oil to 100% cottonseed oil in 25% increments (w/w) with different ratios of (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) respectively. The blended oil portions (500mL) were neutralized and dried. For chemical interesterification sodium methoxide was used as catalyst. At the end of reaction, the catalyst was inactivated and reaction was stopped by the addition of citric acid solution and at the end by the addition of warm water (70-80°C). Interesterified oils were bleached by heating them to 110°C and mixing with bleaching earth and then the hot interesterified oils were filtered and cooled. Physico-chemical properties (refractive index, specific gravity, colour, melting point, free fatty acids, iodine value, peroxide value, saponification value and rancidity) and sensory evaluation (appearance, odor and overall acceptability) of the final product was conducted at 0, 15 and 30 days of interval. The results revealed that refractive index, specific gravity, color, melting point, free fatty acids value, peroxide value and saponification value increased while iodine value decreased with the passage of time. Further studies showed that storage had a highly significant effect on color, melting point, free fatty acids value, iodine value, peroxide value and saponification value. The effect of storage was non-significant for parameters like specific gravity and refractive index.

Efficiency of different additives in the improvement of the oxidation stability of fatty acid methyl esters with different properties

This study evaluates six formulations in improving the oxidation stability of different fatty acid methyl esters (MEs). Two MEs differed in the unsaturation levels as they were synthesized from different feedstock: a blend of soybean and sunflower oils, and waste cooking oil; they did not fulfill the requirements of the EN 14214 standard concerning their oxidation stability (?0.6 h) and some impurities. The third MEs (SoSuME-EN) were fully compliant with the standard. Five formulations were phenolic-based, containing single or mixed antioxidant compounds of different molecular structures; one was amine-based. Different dosages of the formulations were added to the ME samples (corresponding to the addition range 50?48300 ppm). The MEs stability expressed as induction periods, IP, determined by the Rancimat method, were used for the calculation of stabilization factors, SF, indicating the efficiency of the applied formulation. The formulation containing 2-(1,1-dimethylethyl)- 1,4-benzenediol was the most efficient concerning the lowest consumption rate and the highest SF achieved for the low quality ME. 2,2?-Methylene- -bis-(4-methyl-6-tert-butylphenol) was linked with higher antioxidant potency than the amine-based formulation and the phenolic compounds with two bulky tert-butyl groups. Among the 4 selected phenolic additives, butylated hydroxytoluene and 2,2?-methylene-bis-(4-methyl-6-tert-butylphenol) had similar efficiency in SoSuME-EN (at ?500 ppm they produced SF ? 2), while it took twice of this amount for mixed butylphenols to achieve the same effect.

Nutritional quality assessment of Pinasoy: a pineapple and soybean blend drink

Nutritional quality assessment of Pinasoy: a pineapple and soybean blend drink

17 Comparing Natural Vegetation and Food Plot Preference against Supplemental Protein Pellets in Captive White-tailed Deer (Odocoileus virginianus) and Exotic Species

Abstract Supplemental feed is the most expensive input in the captive wildlife industries. This is due to operations utilizing high-energy pellets as supplemental feed. Low fence operations often utilize food plots with high quality vegetation to minimize cost and increase forage availability for wildlife. The objective of this study was to determine forage preference of animals in captivity, and determine the most cost effective method of supplemental feeding. Seven food plots covering 25 acres contained one of three treatments. The treatments were: a commercial blend of soybeans; a commercial blend of soybeans, sunflowers, and milo; native/unplanted. Three utilization cages were set up to inhibit wildlife access to samples within each food plot to act as a control. Height of vegetative samples, inside and outside of the utilization cages, was collected on days 30, 60, and 90 after planting. The 30-d sample showed a preference of native/unplanted vegetation over the commercial treatments, P &amp;lt; 0.05. However, samples taken on days 60 and 90 showed the preference shifted toward the commercial blends, P &amp;lt; 0.05. This browsing preference indicates stage of maturity had an impact on plant selection. Regardless of sample date, the commercial blends showed a difference of P &amp;lt; 0.01, selecting the soybean blend more frequently. With an increased selection of the forages in the food plots, there was a decrease in cost of purchasing feed pellets with a total savings of approximately $5,500.00 from April 5-July 5, 2019. These results suggest that white-tailed deer and exotic species in captivity prefer forages compared to pelleted feed. Supplemental feeding programs that include food plots could allow for natural feeding tendencies, while being more cost effective for operations in the captive wildlife industries.

16 Comparing Natural Vegetation and Food Plot Preference against Supplemental Protein Pellets in Captive White-tailed Deer (Odocoileus virginianus) and Exotic Species

Abstract Supplemental feed is the most expensive input in the captive wildlife industries. This is due to operations utilizing high-energy pellets as supplemental feed. Low fence operations often utilize food plots with high quality vegetation to minimize cost and increase forage availability for wildlife. The objective of this study was to determine forage preference of animals in captivity, and determine the most cost effective method of supplemental feeding. Seven food plots covering 25 acres contained one of three treatments. The treatments were: a commercial blend of soybeans; a commercial blend of soybeans, sunflowers, and milo; native/unplanted. Three utilization cages were set up to inhibit wildlife access to samples within each food plot to act as a control. Height of vegetative samples, inside and outside of the utilization cages, was collected on days 30, 60, and 90 after planting. The 30-day sample showed a preference of native/unplanted vegetation over the commercial treatments, P &amp;lt; 0.05. However, samples taken on days 60 and 90 showed the preference shifted toward the commercial blends, P &amp;lt; 0.05. This browsing preference indicates stage of maturity had an impact on plant selection. Regardless of sample date, the commercial blends showed a difference of P &amp;lt; 0.01, selecting the soybean blend more frequently. With an increased selection of the forages in the food plots, there was a decrease in cost of purchasing feed pellets with a total savings of approximately $5,500.00 from April 5-July 5, 2019. These results suggest that white-tailed deer and exotic species in captivity prefer forages compared to pelleted feed. Supplemental feeding programs that include food plots could allow for natural feeding tendencies, while being more cost effective for operations in the captive wildlife industries.

Lubrication Performance of Castor Oil Blended with Other Vegetable Oils in Grinding of Inconel 625

The present work is aimed to investigate the effect of mixed vegetable oils in surface quality during surface grinding of Inconel 625 by vitrified bonded alumina grinding wheel. Three different blends of vegetable oils were considered for the study in which castor oil was base oil and blending oils were soya bean oil, corn oil and rice bran oil. Castor oil has good lubricating properties but its high viscous and poor rheological properties make it directly unviable for lubrication applications. In this study, the rheological properties of the castor oil were modified to cater to the specified needs for grinding of Inconel 625 by mixing it with some other vegetable oils. The blends were prepared in 1:1 proportion. Experiments were conducted using the blends of vegetable oils in grinding of Inconel 625 under identical work conditions. The finished work piece was measured for its surface quality with respect to its average surface roughness, surface morphology and temperature generated on the work piece. The castor oil and soybean blend produced the lowest surface roughness, Ra = 0.0738 μm & Rz = 0.4299μm, with near absence of deep grooving and smearing of chip material on the surface, in comparison with other blends due to enhanced rheological properties.

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p &lt; 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

Substitution of Leucaena hay for oil seed cake meal in total mixed rations for goats

This study investigated the effects of incorporating different protein sources (oil seed cakes versus Leucaena leucocephala hay) in a total mixed ration (TMR) on intake, digestibility, growth and carcass meat quality of Saanen goats. Sixteen Saanen male goats were allocated to TMR diets formulated with or without L. leucocephala hay at 25% of total dry matter (DM). The TMRs were formulated to be iso-nitrogenous, isocaloric and iso-neutral detergent fibre using two sources of crude protein from Leucaena hay or oilseed cake meal (OSCM), which is a blend of soybean, sunflower and cottonseed cake meal. Data were collected on nutrient digestibility and carcass quality parameters. The goats fed TMR with Leucaena had greater (P &lt;0.05) dry matter intake compared with those fed the control diet. In contrast, the digestibility of DM, organic matter, crude protein, neutral detergent fibre, acid detergent fibre and feed conversion ratio did not differ (P &gt;0.05) between the two dietary treatments. Between treatments, no differences were detected for slaughter bodyweight, empty bodyweight carcass weight, and dressing percentage. Nor were differences detected (P &gt;0.05) for cooking loss percentage, back fat cover, and area of eye muscle (longissimus dorsi) and WarnerBratzler shear force between goats fed the two TMR diets. Replacing a portion of oilseed cake meal at 15% DM with Leucaena hay at 25% DM in TMR for Saanen goats would help rural farmers to reduce the cost of feeding.Keywords: body composition, digestibility, feed intake, growth, meat quality

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow-1 day-1) and after 23 days of feeding, the modified milk (Mod-Milk) was analyzed and collected to elaborate the modified Dambo-type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. Cheese and yogurt were assayed for its FA profile. Differences in milk yield and composition and in the FA profile before and after oil-feeding were stated using the Student T-test for paired observations. Milk production (kg·cow-1·day-1) slightly (-6.7%) decreased (P -1 g leading to a lower (P -1·day-1) of fat corrected milk (4%FCM) from 32.83 (before) to 29.63 after oil. Milk protein content (g 100 g-1) increased (P -1·day-1) (P -1 in Mod-Mi as it was observed (P -1). Yield of NFS tended (P -1·day-1after oil supply. Content of atherogenic FA (C12:0 to C16:0) was significantly (P -1 (Mod-Mi) with a concomitant decrease (P -1 FA) of elaidic (trans-9 C18:1) and trans-10 C18:1 FA was low in Reg-Mi (0.22 and 0.34 respectively) but tended (P -1 FA) of VA resulted higher (+110%, P -1 FA) increased (P -1) of α-linolenic were higher (P cis-9 C18:1) content (g 100 g-1) remained unchanged (P < 0.504) averaging 21.99 in Reg-Mi and 22.86 in Mod-Mi. Composition of FA of the Mod-DCh was highly correlated (R2 = 0.999) with FA profile from its original Mod-Mi. A serving of the M-DCh (30 g) theoretically involved a 12.1% reduction in total fat consumption with 16.9% less in SF intake compared to the Reg-Ch. A serving of the M-DCh could putatively increase total CLA consumption by 72.7% compared to the Reg-DCh. Compared to Reg-Yo, a portion (178 g) of the Mod-Yo could increase (69.4%) total CLA intake. The nutritional value of milk fat was improved by feeding a blend of PUFA oils to confined dairy cows and the consumption of the mofified dairy products obtained could promote a lower intake of the potentially atherogenic saturated FA and some increase in healthy FA ingestion.

Comparative study of the effect of a new renewable paraffinic fuel on the combustion process of a light-duty diesel engine

The effect of a new renewable paraffinic fuel on the combustion characteristics of a diesel engine was evaluated and compared to other fossil paraffinic fuel (GTL – Gas - To Liquid), to a Biodiesel (blend of soybean and palm oil) and a to a conventional fossil diesel (without Biodiesel). Five steady state modes were selected that cover the most part of the engine speed-torque map of the driving conditions established in the New European Driving Cycle (NEDC). At the lowest engine load modes (A and C), the start of heat release occurs after main injection but at the other three modes (E, G and I) thermal conditions favor combustion of the pre-injection, the start of combustion escalating with the cetane number of the fuels. Biodiesel shows the lowest combustion duration, being the behavior of Farnesane similar only at high engine load conditions. Although Farnesane and GTL are paraffinic fuels, the combustion duration with the biofuel is more than 5° shorter in modes G and I although its start of combustion takes place earlier.

Emissão de ruído de motor estacionário com misturas de biodiesel/diesel

Os motores a diesel, presentes nas máquinas e equipamentos utilizados no meio agrícola, apresentam-se como principais fontes de emissão de ruído, devido ao processo de combustão. A exposição excessiva a esse agente físico pode provocar danos à saúde dos operadores e reduzir seu desempenho produtivo. Como o biodiesel tem sido inserido gradativamente na matriz energética, objetivou-se avaliar as possíveis alterações na emissão de ruído de motor estacionário a diesel utilizando misturas de diesel/ biodiesel (B25 e B40), sendo estas compostas por blendas de biodiesel de soja e mamona (S100M0, S75M25, S50M50, S25M75 e S0M100), em diferentes rotações (3500, 2900, 2200 e 1500 rpm). Também foi considerado o raio de afastamento da fonte de emissão sonora e a posição em relação ao motor. Os dados foram tratados por meio da análise de variância, teste de Tukey e análise espacial. O uso das blendas de biodiesel de soja e mamona em misturas contendo até 40% de biodiesel no diesel é viável quanto à emissão de ruído, uma vez que as médias não diferem entre si, independente do raio de afastamento, da posição e da rotação, com resultados similares àquele obtido com o diesel B7. A pressão sonora é captada com menor magnitude, conforme o aumento do raio de afastamento, bem como com a redução da rotação. Adicionalmente, verificou-se maior emissão de ruído para a posição esquerda devido à presença do escapamento e necessidade de utilização de proteção auricular em até 3 m de distância do motor.