Soybean Powder Research Articles

The physical and mechanical properties of recycled aggregates strengthened by enzyme induced carbonate precipitation

Enzyme induced carbonate precipitation (EICP) which applied to improve the quality of recycled aggregates (RA) is a novel technology in the field of civil engineering. The urease was extracted from soybean, and the factors including soybean powder concentration, temperature and pH value on urease activity were investigated. Then the EICP reaction kinetics was carried out to obtain the most suitable reaction environment. A spraying method instead of soaking method for modifying RA was proposed, and the physical and mechanical properties of RA were evaluated by water absorption, hardness, apparent density and crushing index. The results show that the optimum pH value of soybean urease is 8.0, the concentration of soybean power is 40 g/L, and the urease activity increases with temperature in the range of 10–50 °C. Spraying method was better than soaking method in water absorption reduction rate of RA with different particle sizes. When the concentration of the chemical solution is 0.5 mol/L, the improvement in the water absorption characteristics of the RA is most significant. And the modified RA have also undergone substantial improvements in terms of hardness and apparent density. On the 7-day of modification, the crushing index of the RA reaches the peak. Through microscopic observation, the pore volume of the modified RA is significantly reduced, and the content of CaCO3 is significantly increased, and the main crystalline form of CaCO3 are calcite and vaterite.

Revival of wild edible-medicinal mushroom (Hericium erinaceus) based on organic agro-industrial waste- achieving a commercial protocol with the highest yield; optimum reuse of organic waste

Hericium erinaceus (Bull.: Fr.) pers mushroom is belonging to the Class Agaricomycetes and family Hericiaceae that has been used as medicinal interests in traditional Chinese and Japanese medicine in Eastern Asia for hundreds of years. It is grown on a substrate based on hardwood sawdust and agricultural or industrial wastes supplemented with various additives. In the present experiment, the mycelial growth rate of Hericium erinaceus investigated in the eight media including the malt extract agar (MEA), Quercus infectoria (Oak) sawdust extract agar (OEA), Carpinus betulus (Hornbeam) sawdust extract agar (HEA), wheat straw extract agar (WEA), buttom mushroom compost extract agar (CEA), Pterocarya fraxinifolia (Lam.) sawdust extract agar (CWEA), Ulmus americana (Elm) sawdust extract agar (EEA), bagasse extract agar (BEA). Results showed the highest rate in CWEA and CEA media cultures and the lowest growth rate in the BEA media culture with 5.13, 4.83, and 1.73 mm/day, respectively. In this present study, has been used of compounds including wheat straw, sawdust, bagasse, rice bran, wheat bran, soybean powder, and corn flour. Among the 19 substrates for the cultivation of H. erinaceus, the best substrate found composition 17 (wheat straw 30 % + sawdust 30% + wheat bran 15% + bagasse 15% + corn flour 10%) for SRP, PHFP, FHP, TCP, Y and BE with values of 25, 29, 34.33, 44 days, 244.19 g/bag and 69.77%, respectively. Also, the maximum values of protein, dietary fiber, carbohydrate, fat, and energy were recorded with values of 19.33, 30, 35.33, and 1.23 g/100 g DW and 289.6 kcal/100 g DW, respectively.

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV–Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality.

In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban-Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two-dimensional gas chromatography mass spectrometry (GC × GC-MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg-1 ), achieving 1283.67, 1113.883, and 1160.19 g.kg-1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish-brown color and a more mellow aroma than the control sample. In conclusion, the fermentation of G3 resulted in higher quality PXDB-meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry.

Experimental study on bio-treatment effect of the dredged Yellow River silt based on soybean urease induced calcium carbonate precipitation

As the river with highest silt content in the world, the Yellow River is dredged annually to relieve the pressure of flood control. Prior studies indicated that the dredged Yellow River silt cannot be directly utilized as construction filling material because of the deficiency in strength and stability. In this study, soybean urease induced calcium carbonate precipitation (SICP) method was proposed to solidify the Yellow River silt for the purpose of promoting its mechanical properties. The influences of soybean powder concentration and pH value on the soybean urease activity were investigated. By estimating the urease activity of per unit mass, the soybean powder concentration with highest extraction efficiency were determined. The optimum bio-treatment recipe including cement solution concentration and grouting time of the biological solidification agent suitable for the Yellow River silt was characterized through unconfined compressive strength (UCS) test and CaCO3 content test. Meanwhile, scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis of the bio-treated Yellow River silt sample verified the effectiveness of solidification from microscopic viewpoint. The findings of this study suggest that soybean urease induced calcium carbonate precipitation (SICP) method can effectively improve the geotechnical engineering properties of Yellow River silt and provide a technical approach for the resource utilization of the Yellow River silt.

Potential Effect of Soybean on Muscle Fatigue and Lactic Acid Levels in Wistar Rats

Muscle fatigue is a condition resulting from prolonged muscle contractions. Synthetic materials are often used to restore muscle fatigue, although they can have side effects. Soybean is a natural product that contains complex compounds, including thiamine, which has the potential to replace synthetic compounds. The current study was aimed to analyze the potential effect of Glycine max on the structure of muscle tissue/muscle fatigue and lactic acid levels in Wistar rats. The study used an experimental approach, the treatment of giving soybean powder and pure thiamine compounds to 24 male Wistar white rats aged 3 months totaling 24 rats, 150-200 g for 15 days. Data analysis techniques were carried out on the frequency of muscle fatigue through the struggling test, measurement of lactic acid levels in the blood, and structure of the biceps femoris muscle tissue in HE staining. The results showed struggling time, Fobs 16.398 > Ftable 3.554 and lactic acid levels Fobs 17.621 > Ftable 3.467 and changes in the muscle tissue structure of white rats. The conclusion that soybean seeds have the potential as a natural ingredient in overcoming muscle fatigue and can reduce lactic acid levels.

The transcriptome sequencing analysis reveals immune mechanisms of soybean fermented powder on the loach (Misgurnus anguillicaudatus) in response to Lipopolysaccharide (LPS) infection.

The loach (Misgurnus anguillicaudatus), a small commercial fish that is widely cultivated for its high-quality protein, vitamins, minerals, and essential amino acid, is a member of the genus Misgurnus and the family Cyprinidae. In this study, we gave the LPS-injected loach fermented soybean meal and used transcriptome sequencing to investigate the impact of the fermented soybean powder on the loach's immune system. 3384 up-regulated genes and 12116 down-regulated genes were found among the 15500 differentially expressed genes, according to the results. The differentially expressed genes were shown to be involved in cellular processes, metabolic processes, cellular anatomical entities, and binding, according to the Go functional annotation. Meanwhile, the KEGG enrichment analysis indicated that the soybean fermented powder treated groups showed significant differences in DNA replication, Nucleotide excision repair, Fanconi anemia pathway, and Base excision repair pathways, suggesting that these pathways are closely related to the enhancement of the immune function of loach by soybean fermented powder. The particular conclusions not exclusively can provide a new conception for the rational utilization of soybean fermented powder but also can provide theoretical guidance for the subsequent healthy breeding of loach.

Impact of Moringa oleifera Leaf Flour supplement on Weight Gain in Moderately Acutely Malnourished Children in Benin

In developing countries, malnutrition represents a public health problem, which affects many children under five, during their complementary feeding period. One way to overcome this problem is through the supplementation of complementary flours with locally available food resources, such as Moringa oleifera leaf (MOL). An experimental study was conducted from June through November 2019 in the southern-Benin, with moderately acutely malnourished (MAM) children, using a porridge made of a mixture of corn, malted sorghum, soybean, peanut, milk, and moringa leaf powder. A total of 150 MAM children aged 12-59 months were recruited and divided into two groups, an intervention group (48) and a control group (75). The intervention group received the test food, a porridge made of maize flour supplemented with Moringa oleifera leaf flour (MOL-flour), at least 5 times/week for 6 months. The control group, whose mothers received nutritional education sessions on food diversification as well as the different ways of preparing MOL meals. Sensory evaluation, anthropometric and dietary diversity data were collected. Z-scores Weight/Height, Weight/Age et Height/Age were determined before and right after the intervention. Results showed that 70% of the children and more than 75% of the mothers assessed the porridge as palatable. A significant average weight gain of 1.720 g (p < 0.005) was observed in the intervention group at the end of the experimentation, with a reduction of the prevalence of underweight by 1,33% (p > 0.05), and the number of acute Malnutrition children by 10,42% (p < 0.005).

Improvement of the production process and the sensory and nutritional quality of m'bahou, a traditional plantain semolina, enriched with soy or cowpea

SummaryM'bahou is a traditional Ivorian food dish prepared from senescent plantain and cassava powder which has a low protein content and a weak technological aptitude because of its stickiness. The present study aims at investigating the possibility to lower m'bahou stickiness by using fermented cassava powders and evaluating the impact of partial substitution of cassava by soy and cowpea on its sensory, nutritional and textural properties. A descriptive test was performed to deduce the impact of cassava fermentation time. Formulating m'bahou with 4‐h fermented cassava permitted to reach the best compromise between stickiness, taste, and smell. A hedonic test was performed to choose the adequate proportion of soybean or cowpea powders to substitute for 4‐h fermented cassava powder in the formulation of m'bahou, leading to 10% soy or 15% cowpea in final formulations. Moreover, it was highlighted that substitution permitted to improve nutritional quality and energy value. Texture analysis showed that semolina containing fermented cassava powder prepared as compacts after reconstitution slightly differed from the reference m'bahou formulated with unfermented cassava: although their hardness was higher and their elasticity and masticability lower, they appeared to be less adhesive and cohesive, showing their better technological aptitude.

Chlorin based metal-organic frameworks for highly selective and sensitive detection of phosphate

High performance of sensing phosphate is of great significance to the eco-environment and biological systems. In this study, a new chlorin-based metal-organic frameworks (TCPC-Zr) constructed by 5,10,15,20-tetrakis(4-carboxyphenyl)chlorin ligand and zirconium clusters was successfully synthesized and employed as a highly selective and sensitive fluorescent probe targeting phosphate. TCPC-Zr shows a linear range of phosphate concentration (0.5–10 μM) with an outstanding limit of detection (12 nM) compared to other fluorescent probes. Additionally, satisfied spiked recoveries (>94.42%) in soybean milk powder and lake water support that the probe is competent to detect phosphate in real samples. In this regard, TCPC-Zr is an excellent fluorescent sensor with great potential application in detecting phosphate.

Production of BCAA Fortified Soybean Powder Hydrolysate Using Enzymes from Bacillus amyloliquefaciens and Its Application in Functional Protein Formula Foods

Production of BCAA Fortified Soybean Powder Hydrolysate Using Enzymes from <i>Bacillus amyloliquefaciens</i> and Its Application in Functional Protein Formula Foods

Mutu Fisik Makanan Pendamping ASI dari Bubuk Kedelai dan Kulit Buah Naga

Infants can be given complementary food to fulfil their nutritional needs at aged 6-24 months to prevent infants from malnutrition. A mixture of various ingredients in complementary foods can be made to obtain products with high nutritional value with quality that meets the requirements. In addition to nutritional quality, there are physical qualities that must be metIn addition to nutritional quality, there are physical qualities that must be met. The aim of this study was to determine the effect of the ingredient formulation on the physical properties of the complementary foods made from soybeans and dragon fruit peels. The samples used were MP_ASI products with various treatments of soybean powder and powdered milk (1:1; 5:9; 9:5). The physical properties test included kamba density analysis, brewing test, rehydration time and solubility. The results of the data were analyzed using the SPSS ANOVA test. The results showed that the ratio of soy powder and milk powder had a significant effect on the rehidration time (p=0,007) and brew analysis(p=0,03), but no significant effect on the bulk density and solubility(p&gt;0,05). Soybean powder and dragon fruit peel extract can be ingredients for complementary food but other ingredients need to be added to increase the bulk density

Development of an animal-free nitrogen source for the liquid surface culture of Cordyceps militaris.

Cordyceps militaris is a medicinal mushroom in Asia in the 21st century, which cordycepin is a significant bioactive compound. This study, investigated the effect of culture conditions and vegetable seed extract powder as a supplementary source of animal-free nitrogen on the production of cordycepin by C. militaris in liquid surface culture. The highest cordycepin production was observed under soybean extract powder (SBEP) conditions, and 80 g L-1 of SBEP supplementation increased cordycepin production to 2.52 g L-1, which was greater than the control (peptone). Quantitative polymerase chain reaction was used to examine the transcription levels, and the results showed that supplementing with SBEP 80 g L-1 significantly increased the expression of genes associated with the carbon metabolic pathway, amino acid metabolism, and two key genes involved in the cordycepin biosynthesis (cns1 and NT5E) compared to peptone-supplemented culture. Under optimal culture conditions, the model predicted a maximum response of cordycepin production of 2.64 g L-1 at a working volume of 147.5 ml, an inoculum size of 8.8% v/v, and a cultivation time of 40.0 days. This optimized culture condition could be used to increase cordycepin production in large-scale bioreactors. Additional research can be conducted to assess the economic viability of this process.

Impact of different dietary fibre sources on production performance, bacterial composition and metabolites in the caecal contents of rabbits.

This study was conducted to investigate the effects of different dietary fibre sources on growth performance, gastrointestinal tract development, caecal fermentation and bacterial composition in the caecal contents of rabbits. A total of 120 35-day-old weaned Minxinan black rabbits were divided into three groups and fed a diet composed of peanut straw powder (Group A), alfalfa powder (Group B) and soybean straw powder (Group C) as the main fibre source. The final body weight and average daily gainin Group B were higher than those in Group C, and the average daily feed intakeand feed conversion ratio in Group A were lower than those in Group C (p < 0.05). The relative weights of the stomach, small intestine and caecum of rabbits in Group C were higher than those in Groups of B and A, and the relative weights of the caecal contents in Group C were lower than those in Groups A or B (p < 0.05). The pH value and propionic acid, butyric acid and valeric acid concentrations in the caecum of Group C were lower than those in the caecum of Groups A orB, and the concentration of acetic acid in the caecum was lower (p < 0.05). The dominant microbes in the caecal contents of Minxinan black rabbits were Firmicutes, Bacteroidetes and Proteobacteria at the phylum level, and the number of species, Chao1 index and ACE index measured was different between the B-C and A-C groups (p < 0.05). Different dietary fibre sources could affect the growth performance, gastrointestinal tract development and intestinal microbiota of rabbits, and the nutritional value of alfalfa powder was better than that of peanut straw and soybean straw.

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.

Field implementation of enzyme-induced carbonate precipitation technology for reinforcing a bedding layer beneath an underground cable duct

A suitable bearing capacity of foundation is critical for the safety of civil structures. Sometimes foundation reinforcement is necessary and an effective and environmentally friendly method would be the preferred choice. In this study, the potential application of enzyme-induced carbonate precipitation (EICP) was investigated for reinforcing a 0.6 m bedding layer on top of clay to improve the bearing capacity of the foundation underneath an underground cable duct. Laboratory experiments were conducted to determine the optimal operational parameters for the extraction of crude urease liquid and optimal grain size range of sea sands to be used to construct the bedding layer. Field tests were planned based on orthogonal experimental design to study the factors that would significantly affect the bio-cementation effect on site. The dynamic deformation modulus, calcium carbonate content and long-term ground stress variations were used to evaluate the bio-cementation effect and the long-term performance of the EICP-treated bedding layer. The laboratory test results showed that the optimal duration for the extraction of crude urease liquid is 1 h and the optimal usage of soybean husk powder in urease extraction solution is 100 g/L. The calcium carbonate production rate decreases significantly when the concentration of cementation solution exceeds 0.5 mol/L. The results of site trial showed that the number of EICP treatments has the most significant impact on the effectiveness of EICP treatment and the highest dynamic deformation modulus ( E vd ) of EICP-treated bedding layer reached 50.55 MPa. The area with better bio-cementation effect was found to take higher ground stress which validates that the EICP treatment could improve the bearing capacity of foundation by reinforcing the bedding layer. The field trial described and the analysis introduced in this paper can provide a practical basis for applying EICP technology to the reinforcement of bedding layer in poor ground conditions.

Comparative evaluation of nutritive value of maize stover treated with chopped and mineralized groundnut and soybean stover

This study assessed the value of upgrading the quality of crop residues. The study involved improvement of quality of maize stover with urea, groundnut powder, soybean powder, mineralized groundnut solution and mineralized soybean solution. The nutritional value of the ground groundnut, ground soybean, mineralized groundnut solution, mineralized soybean solution, and the feeds improved with the ground legume stover and the solutions were assessed for nutritive value using laboratory proximate chemical analysis procedures. The stover were chopped before being mixed with urea, ground stover or the solutions and then offered to animals. Effect of upgrading maize stover with selected legumes was studied for nutritive value by proximate analysis. Five(5) samples of each feeding material were subjected to proximate analysis to determine their nutritive value in terms of crude protein (CP), gross energy (GE), dry matter (DM), ether extract (EE) and nitrogen free extractives (NFE), crude fibre(CF) using the AOAC methods of 2016. Samples were also evaluated for neutral detergent fibre (NDF), acid detergent fibre (ADF), using the Van Soest and Moore Method of 1991 calcium (Ca) using the Atomic Absorption Spectrophotometer (AAS-2016) and direct determination of phosphorus by Atomic Absorption Flame Spectrometry (AAFS-2017).

Extraction of crude soybean urease using ethanol and its effect on soil cementation

One nature-based soil improvement method is the Enzyme Induced Carbonate Precipitation (EICP) approach using the crude soybean urease solution. This study aims to investigate the extraction of soybean urease using different contents of ethanol, and its effect on the cementation of EICP-treated sand. Crude urease enzyme was extracted from the soybean powder using the grinding-extraction method with distilled water containing ethanol. The activity of crude soybean urease extracted with various ethanol contents was studied. Sand columns treated using the crude soybean urease were tested to evaluate the calcium carbonate precipitation and unconfined compressive strength. The test results show that the proposed extraction method using ethanol can produce clearer crude urease solution from soybean powder. The urease activity and turbidity of the extracted urease enzyme solution are highly dependent on the content of ethanol, with the optimal ethanol content of 20%∼30% (v/v) for the preparation of 100 g/L crude soybean urease solution. The extracted relatively clear urease solution contributes to improve the uniformity of calcium carbonate distribution and thus the strength of the EICP-treated sand column.

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.