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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2156

Title: Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties
Authors: Fouzia, Muhsin
Advisors: Ato Adamu Zegeye
Keywords: Concentrate
extrusion cooking
flour
soybean
Copyright: Jan-2009
Date Added: 3-May-2012
Abstract: Abstract Soybean (Glycine max L.) varieties, Clark 63K and SCS1 were obtained from Jimma Agricultural Research Center. Their seed color and shape, seed density; hundred seed mass, hydration and swelling capacities, hydration and swelling indices, hydration and swelling coefficients were studied according to the standard procedures. The seeds were processed and converted into full fat soy flour (FFSF) and soy protein concentrate (FF-SPC) to study the effect of extrusion. The flours and concentrates from each variety were extruded at a barrel temperature of 140 0C, screw speed of 120rpm, and feed moisture of 30%. The effect on extrudates expansion ratio, specific length, proximate composition, flour and extrudate bulk density (BD), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), emulsion activity (EA) and stability (ES), foaming capacity (FC) and stability (FS) was studied in triplicate samples. The result of the seed analysis of both varieties showed no statistical significant difference except in swelling coefficient. The bulk density of FFSF is significantly higher than that of FF-SPC flour, while FFSF extrudates have lower bulk density than that of the unprocessed flour. WAI of FF-SPC flour and extrudates of both varieties were found to be significantly higher than that of FFSF. WSI of FFSF flour and extrudates of both varieties are significantly higher than that of FF-SPC flour and extrudates. The OAC of FF-SPC flour is significantly higher than that of FFSF in both varieties, while that of the extrudates is significantly lower than that of their corresponding flours. EA and ES of extrudates of clark 63K and SCS1showed significantly higher values than the corresponding unprocessed flours. In general, the EA of SCS1 products are lower than that of Clark 63K, and the ES of Clark 63K and SCS1 is closer. The FC of FFSF is significantly higher than that of all products of both varieties. The FS of FFSF has been significantly higher than that of FF-SPC while the extrudates of SCS1 showed higher values of FS than that of Clark 63K. Generally, the present study showed that both varieties are suitable for extrusion cooking, with SCS1 slightly better performance. Based on the outcome of the study, the technology for developing an extruded product of soybean varieties has been suggested.
URI: http://hdl.handle.net/123456789/2156
Appears in:Thesis - Food Engineering

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