Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly (original) (raw)
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Advances in Social Science, Education and Humanities Research, 2021
Biscuits are a form of a very common and community-favoured dry snack. Other nutrients, such as protein, may increase the nutritional content of biscuits that are dominated by carbohydrate sources. Fish is a type of protein that's rich. The aim of the study was to determine the protein content and acceptability of milkfish (Chanos chanos) flour replacement biscuits. This method of study is experimental with improving the process and one control twice in a randomized design. Milkfish flour replacements are 0 %, 5 %, 10 % and 15%. By the Kjeldahl process, protein content and acceptance were obtained and checked on 30 panellists. One Way ANOVA and Kruskal Wallis, accompanied by DMRT, were used to evaluate the statistical test of protein content and acceptance. The ANOVA test reveals the 0.000-value of the halo protein biscuits. The results of the Kruskal Wallis test showed the colour, aroma, taste, texture, and overall value of the halo biscuits at 0.000. Best protein content with a 15% substitution rate. The most common biscuit for the panellists is the 5% substitution of milkfish flour. The replacement of milkfish flour is affected by protein content and the acceptability of biscuits.
Oduro et al 2007 Breakfast Meal from Breadfruit and Soybean Composite.pdf
Breadfruit, Artocarpus altilis, is a nutritious and high energy fruit which is low in protein. It is underutilized for food products due to its limited product diversity but has the potential to be formulated into certain desired products such as pastries, breakfast cereals and beverages that are highly consumed. Soybean, on the other hand, is one of the cheapest and most valuable sources of protein and can, therefore, be used to fortify low protein foods. This study investigated the quality and acceptability of breakfast meals produced from various breadfruit-soybean composite flours. Blends were formulated with a soybean substitution of 10%, 30%, 50%, 70%, and 90%. The proximate composition of the blends and the acceptability of the formulated products were determined. The results showed the blends to have crude protein content between 6.85-36.59%, crude fat content of 4.44-18.12%, carbohydrate content of 33.15-77.84%, ash content of 2.32-5.06%, and energy value of 378.72-442.04 Kcal/100g. The sensory analysis showed that the formulated products were acceptable with preference more tilted towards blends with higher soybean content.
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The feed formulation is a tool of great importance for technicians and producers of domestic animals, since the nutritional requirements of animals must be met, so that they can present a good productive and reproductive performance, directly related to viability, technical and economic value of the animal production system. Veterinary medicine students, during the animal nutrition discipline, had the opportunity to study concentrates, which is reported in this article.
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Animal foods in general are considered to be foods with high protein qualities, although their qualities are not always similar because of differences in essential amino acids. The purpose of this study was to compare the protein quality of different animal foods and of their mixtures with vegetable foods, mainly cereals, at the 30:70 animal:vegetable protein proportion with experiments performed under the same conditions. The animal foods were eggs, beef, pork, barbecued Iamb, chicken, ham, sausage and milk powder. The vegetable foods used in the mixtures were rice, lime-treated com flour, wheat flour and cooked black beans. The protein concentrations in the raw and cooked materials were analyzed. The protein efficiency ratios (PER) and digestibilities were determined in Fisher 344 weanling rats. Based on the corrected PER, the foods with the best protein quality were egg (3.24), sirloin beef (3.16), lamb (3.11) and chicken breast (3.07), which were significantly different (P < 0.05) from milk powder (2.88) and beef liver and beef round (2.81 and 2.70, respectively). The ham (2.63) and the pork loin (2.57) had a similar protein quality to that of casein (2.50). The lowest protein quality was found in sausages (2.14). In most of the mixtures of animal and vegetable protein (30:70), the PER was similar to or higher than that of the animal food alone. Beans were the vegetable food that showed the lowest re sponse to the addition of animal food. The conclusion of the study is that some 30:70 mixtures of animal:vegetable protein, such as chicken, beef round and pork with cereals could be utilized for regular meals because of their high PER and low cost.
Food science & nutrition, 2018
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein-energy malnutrition (PEM). Diet-based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inclusion on the nutritional properties, consumer preference, purchase intent, and willingness to pay for wheat-based fritters. The proximate composition of both types of fritters was determined using standard methods, Consumer preference survey on organoleptic properties was carried out among 291 participants (93 men, 198 women) in Chipata, Katete, and Lundazi districts of Eastern Zambia. The soy-fortified fritters had significantly higher ( < 0.05) levels of ash, fat, amylose, crude fiber, and protein than the unfortified fritters. Protein, crude fiber, amylose, and ash contents of soy-fortified fritters were considerably increased by 55.5%, 18.9%, 98%, and 30.6%, respectively. The over...