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Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu
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Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food.
The soybean seed is used for the preparation of protein rich tofu. Along with protein, it is also rich in many other nutrients including carbohydrate, crude fibre, carbohydrate, fat, minerals, and isoflavones. Antinutrients are also present in tofu, although the concentration is less that the raw grains. The nutrient content is affected by the tofu preparation method used starting from selection of suitable soybean seed, seed soaking, sprouting, soymilk production and coagulation using different types of natural and artificial coagulants. These procedures also affect the textural properties of the tofu and their shelf life.
Background: The development of nutritious and generally acceptable tofu will require the adoption of processing techniques that will improve its nutritive value and sensory attributes. Objective: To determine the nutrient properties and sensory evaluation of tofu prepared with different cooking methods. Methods: Tofu-produced from soybean using standard procedures, was subjected to different processing methods-steaming, baking, frying and microwave cooking. Chemical analysis and sensory evaluation of the samples were conducted and compared with the control (deep fried chicken). Descriptive and inferential statistics (ANOVA) were computed for the variables using SPSS Version 25. Result: Carbohydrate (11.1g to 13.1g-15.5g), protein (14.1g to 27.6g-46.6g) and fibre (0.06 to 0.10-0.21g) content in the fresh tofu samples increased after processing. There was decrease in the moisture content of the cooked product (68.6g to 17.9g-46.9g). Mineral content of all the cooked tofu increased; micro waved tofu was highest in calcium (0.350mg), potassium (0.061mg) and sodium (0.030mg). fried tofu was highest in iron (0.130mg) and baked tofu was highest in magnesium (0.082mg). The panelists accepted the micro waved tofu more than the control. No significant difference (p ≤ 0.05) between the control and micro waved, baked and fried tofu. While there is a significant difference in terms of general acceptability between the control and the steamed tofu. Conclusion: Cooking methods influenced the nutrient composition and sensory properties of tofu samples as microwave tofu recorded the highest nutrient and sensory attributes. Therefore, food industries can harness the potentials of tofu to provide healthy and affordable meat/food alternatives for addressing malnutrition.
In the tofu production process, UD XYZ is inseparable from the risks that may occur so that it can interfere with tofu production activities. Therefore, to handle the existing risks, it is necessary to carry out risk management by mitigating risks. Data collection techniques used are secondary data and primary data. The data processing technique and data analysis used the Failure Mode Effect Analysis (FMEA) method and the Analytical Hierarchy Process (AHP) method. The results of data processing using the FMEA method are known to be risk factors for raw materials with the highest RPN value, namely the risk of poor soybean quality with an RPN value of 720, the risk factor for the highest RPN production process is the risk of the dose of supporting raw materials not in accordance with the RPN value of 320, and the highest RPN finished product risk factor is the risk of damaged tofu when packaged with an RPN value of 36. The results of data processing using the AHP method with the help of Benefit, Cost, Opportunities, and Risk (BCOR) criteria are known that the criteria with values the highest is the benefit criteria with a value of 0.600. In the risk of raw materials, namely the quality of soybeans is not good, it is known that the chosen alternative strategy is to use the best raw material supplier with a value of 0.738. In the risk of the production process, namely the dose of supporting raw materials is not appropriate, it is known that the chosen alternative strategy is to make a Standard Operating Procedure (SOP) with a value of 0.671. The existence of SOPs will help to achieve goals because of the design that guides employees in carrying out their duties and to minimize errors when carrying out their respective tasks. Dalam proses produksi tahu, UD XYZ tidak terlepas dari risiko-risiko yang mungkin terjadi sehingga dapat mengganggu aktivitas produksi tahu. Oleh karena itu, untuk menangani risiko yang ada maka perlu dilakukan manajemen risiko dengan memitigasi risiko. Teknik pengumpulan data yang digunakan adalah data sekunder dan data primer. Teknik pengolahan data dan analisis data menggunakan metode Failure Mode Effect Analysis (FMEA) dan metode Analytical Hierarchy Process (AHP). Hasil pengolahan data menggunakan metode FMEA diketahui pada faktor risiko bahan baku risiko dengan nilai RPN tertinggi yaitu pada risiko kualitas kedelai tidak baik dengan nilai RPN sebesar 720, pada faktor risiko proses produksi RPN tertinggi yaitu pada risiko takaran bahan baku pendukung tidak sesuai dengan nilai RPN sebesar 320, dan pada faktor risiko produk jadi RPN tertinggi yaitu pada risiko tahu rusak saat dikemas dengan nilai RPN sebesar 36. Hasil pengolahan data menggunakan metode AHP dengan bantuan kriteria Benefit, Cost, Opportunities, dan Risk (BCOR) diketahui bahwa kriteria dengan nilai-nilai tertinggi yaitu pada kriteria benefit dengan nilai 0.600. Pada risiko bahan baku yaitu kualitas kedelai tidak baik, diketahui bahwa alternatif strategi terpilih adalah menggunakan supplier bahan baku terbaik dengan nilai 0.738. Pada risiko proses produksi yaitu takaran bahan baku pendukung tidak sesuai, diketahui bahwa alternatif strategi terpilih adalah membuat Standar Operasional Prosedur (SOP) dengan nilai 0.671. Dengan adanya SOP dan pemilihan supplier bahan baku terbaik akan membantu memitigasi risiko prioritas sehingga risiko tersebut dapat dikendalikan dan frekuensinya berkurang.
Background
The prevalence of severe acute malnutrition among children (< 5 years) due to low energy-protein density of local complementary foods and poor feeding practices is a great concern in developing countries, Nigeria inclusive. Hence, the aimed of this study was to formulate and evaluate the chemical composition, functional, antioxidant and organoleptic properties of low-cost complementary foods from locally accessible food material using household technologies. Using UNCEF guidelines, three complementary foods were formulated and their nutritional characteristics were compared with local complementary food (100% sorghum) and ready-to-using therapeutic food.
Results
Protein (g/100 g) and energy values (kcal./100 g) of formulated complementary foods varied from 16.16 to 16.93 and 418.08 to 474.13, respectively, and were significantly ( p < 0.05) higher than OG (7.72; 378.71) (a 100% sorghum flour), but lower than P0 (539.8) (a read-to-eat therapeutic food). Mineral elements (mg/100 g) in the food samples were K (4175–6350.5), Ca (341.5–949), Fe (23.5–50.5) Zn (28–38.5), P (3855.6–4501), and Na (343.5–950.5), and were significantly lower than in P0, but higher in K, Fe and Zn than for OG. Sodium/Potassium and Calcium/Phosphorous molar ratios of the complementary foods ranged from 0.16 to 0.92 and 0.07 to 0.16 and were lower than P0 (0.64, 0.19) and OG (1.71, 0.2), respectively. Total essential amino acids (g/100 g protein) of the food samples varied from 23.53 to 25.94, and were comparable to OG (28.40) and P0 (32.74). Predicted biological value and essential amino acid index of P2 sample (53.53%, 59.85%) had the highest values, while P1 (46.0%, 52.94%) had the lowest, and these values were comparatively lower than P0 (67.53%, 72.69%), OG (55.91%, 62.03%), and recommended value (> 70%). Functional properties varied from 0.61 to 0.83, 124.2 to 176.2, 102.2 to 257.19, 0 to 1 and 164.7 to 373.3 for bulk density, oil absorption capacity, water absorption capacity, least gelation and swelling capacity, respectively. Antioxidant activity of formulated complementary foods ranged from 2.07 to 3.24%, 8.61 to 9.87 mg/g, 21.6 to 40.95% and 62.42 to 87.0% for DPPH, FRAP, Fe-chelation and OH-free radicals, respectively, and were significantly ( p < 0.05) higher than in OG and PO. Sample P1 was significantly ( p < 0.05) rated highest in appearance, aroma, taste, texture and overall acceptability above P2 and P3.
Conclusion
The formulated complementary foods had enough nutrient and energy values to meet the requirements for infants as recommended for complementary foods and for amelioration of severe acute malnutrition in children. Nutritional and sensory evaluation revealed that addition of full fat milk to the P1 sample significantly improved its nutrient composition and organoleptic quality and contributed to its high acceptance compared to other formulations. Therefore, this complementary food is potentially suitable for use as complementary food and diet to manage severe acute malnutrition in Nigeria and other developing countries. However, there is a need for biological evaluation.
This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P ≤ 0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P ≤ 0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.
Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% gar-lic+2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73∼9.19% and 9.83∼10.08% for control ogi, and between 7.76∼8.36% and 10.07∼10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75∼0.97 IC50 mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.
Purpose
– In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs).
Design/methodology/approach
– Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed.
Findings
– Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine.
Originality/value
– This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.
Currently, soybean (Glycine max (L.) Merrill), a Leguminosae family member, has become one of the main economical oilseed beans. It is being cultivated nowadays in all major areas of the world including China, Japan, Brazil, the USA, and Korea as well as in many South and Midwest countries for several uses. The reason lies in the introduction of multiple local varieties, efficient seed supply, and timely technology transfer, participation of the public sector as well as large international capital groups, and large-scale introduction of new soy foods. It is primarily being cultivated as a substitute for high-protein meat and a source of vegetable oil. Furthermore, the availability of many bioactive compounds has also increased the interest of various researchers toward this bean which originated from northeast China. As a result, it has emerged somewhere as one of the nutritious cum economical parts of the vegan diet. Due to its nutritive value, this “yellow meat of the field” is touted by many as a potential weapon against global hunger. Next to diet, soybean and related greater market value products are being employed either directly or as an ingredient in making cheese, spreads, paints, fertilizers, adhesives, fire extinguisher fluids, animal feed, etc. Due to all these applications, soybean was cultivated on nearly 125 million hectares of the area resulting in 348.7 million tons of harvest in the year 2018. This quantity of production is projected to increase in the near future with a parallel surge in purchasing demand of the every second increasing population. However, there are still many “yield limiters” that uneven the soybean production at both pilot and global scales by nearly 50%. In order to tackle all these soybean yield limiters in a highly efficient manner, various techniques including cross hybridization, molecular marker-assisted breeding, transgenic breeding, tilling, microbiome engineering, and genome editing are being employed by various research groups. Therefore, in the present chapter, the focus is solely on how with time the soybean has proved its strong candidature as a key player for global food security. Furthermore, the production trends at the world and Indian scale are also highlighted. Additionally, the present chapter is an attempt to provide a streamlined overview of all these soybean yield limiters and employed technologies, in brief, to pave the way for the readers for other chapters in the book.KeywordsSoybeanChinaNutritionYieldYield limiters
In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS‐tofu were analyzed. SDS40, SDS50, and SDS60 were prepared by soaking for 12 h and then drying at 40℃, 50℃, and 60℃, respectively. During soaking process in tofu production, water absorption rate of SDSs was higher than that of control soybeans. SDS‐tofu was prepared by soaking SDSs for 1 h. Quality, texture and sensory characteristics were similar among tofu samples. SDS‐tofu had a higher aglycone isoflavone content (AIC) than did control tofu. SDS60‐tofu had the highest AIC, indicating high nitric oxide inhibitory effect. Antioxidant components, activities and cell viabilities were similar among control tofu and SDS‐tofu. Consequently, this study presents the possibility of enhancing efficiency of tofu production process and functionality of tofu by using SDSs because of reduction of the soaking time and the improvement of aglycone isoflavone content.
Effects of selective thermal denaturation (STD) time (0-20 min, 5 min interval, 85 • C) and high pressure ho-mogenization (HPH) pressure (0-100 MPa, 20 MPa interval, 4 cycles) on quality characteristics of green soybean tofu were investigated and its optimal STD and HPH synergism conditions were also achieved by technique for order preference by similarity to an ideal solution (TOPSIS) analysis. The results showed that hardness, water holding capacity, protein contents, fat contents and yields of green soybean tofu increased by 155.70%, 34.48%, 30.31%, 29.11% and 21.42% (p < 0.05), respectively, in comparison with that of untreated tofu. And greenness of green soybean tofu had a negligible loss compared with green soybean milk. Further, synergism of STD and HPH made network structure of green soybean tofu more homogeneous and denser. TOPSIS analysis demonstrated that the optimal synergized treatment was consecutive STD at 85 • C for 10 min and HPH at 80 MPa for 4 cycles.
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
Ultrasound applications in food processing
- Bermúdez-Aguirre