Open AccessDevelopment and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production
Author(s) -
Nti Christina A.,
Plahar Wisdom A.,
Annan Nana T.
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.292
Subject(s) - food science , ingredient , soy flour , soy protein , chemistry , high protein , final product , market economy , economics
A process was developed for the production of a high‐protein food ingredient, soy‐agushie , from the residual by‐product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by‐product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy‐agushie in traditional dishes. The scope of utilization of the soy‐agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.