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PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF ACHA-TAMBA BASED OGI ENRICHED WITH HYDROLYSED SOY PEPTIDES

2020; Slovak University of Agriculture; Volume: 9; Issue: 4 Linguagem: Inglês

10.15414/jmbfs.2020.9.4.823-830

1338-5178

Ogori Akama Friday, Uzor O. A, Lukáš Hleba, Miroslava Cí­sarová, А. П. Глинушкин, A.I. Laishevtcev, А. А. Дерканосова, Pigorev Igor, Sergey Plygun, Mohammad Ali Shariati,

Food and Agricultural Sciences

The physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolyzed soy peptides were investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 % acha, tamba and soypeptides were more acceptable by panelists.