Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients

Emmanuel Duah Osei; Abigail Ataa Pokuah; Richard Atuna Atinpoore; Eudes Sam Faisal; Anthony Amotoe-Bondzie; Abdul-Mateni Yussif; Fortune Akabanda; Francis Kweku Amagloh

doi:10.5219/1950

Authors

Emmanuel Duah Osei
Abigail Ataa Pokuah University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana https://orcid.org/0009-0002-0084-0790
Richard Atuna Atinpoore University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana
Eudes Sam Faisal University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana https://orcid.org/0000-0003-0708-3251
Anthony Amotoe-Bondzie Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, Suchdol, Prague 16500, Czech Republic https://orcid.org/0000-0002-2529-2877
Abdul-Mateni Yussif University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana https://orcid.org/0009-0005-7762-9434
Fortune Akabanda University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana https://orcid.org/0000-0002-3118-7619
Francis Kweku Amagloh University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Food Science and Technology, Nyankpala Campus, TL 1882, Tamale, Ghana https://orcid.org/0000-0001-7243-0972

DOI:

https://doi.org/10.5219/1950

Keywords:

soybean, full-fat soy, soy curd residue, oxidative stability, soy protein

Abstract

The study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage, colour (CIE L* a* b*), and microbial quality of the flours. Commercial Afayak soybean varieties were used to prepare soy curd residue flour and two differently treated soy flours, namely full-fat soy flour and cold-water extracted full-fat soy flour. Findings from the study indicate that processing treatment and storage time significantly (p<0.001) affected the parameters measured. Cold-water extraction of full-fat soy flour resulted in a significantly (p<0.001) higher protein content denoting 1.0, and 1.2-fold than full-fat soy flour and soy curd residue, respectively. Full-fat soy flour showed the highest peroxide, acid, and p-anisidine (p < 0.001) under processing and storage conditions. Soy curd residue was the most oxidatively stable among the samples; however, it was noted that cold-water extraction of full-fat soy had better oxidative stability than full-fat Soy flour. After 12 weeks of storage, peroxide and acid values were below the acceptable limit of 10 mEq/Kg and 0.6 mg/KOH/g, respectively. The study supports the hypothesis that the proximate composition, physicochemical properties, and oxidative stability of soy-based flours are affected by the sample processing method and storage time. The study concludes that the samples characterized in this study are oxidatively stable, protein and energy-rich and may be ideal ingredients for food product development with desirable functional properties.

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