Supplementation of the traditional Zambian diet with soybean products
1988
Ashraf, H.R.L.
Two traditional Zambian corn based cereal dishes, porridge and Nshima2 were supplemented with dried soybean curd (DSC), in order to improve the quality and quantity of proteins. In porridge products, the protein content increased 3.5 fold when DSC was added at 50% of the dry ingredients. Increments of fat and ash contents were 8.2 and 6.1 fold respectively. Inclusion of tapioca improved organoleptic qualities of porridge with DSC, but reduced protein content. Addition of ground peanut most favorably affected porridge flavor. In Nshima products, formulations were accepted only at 10% supplementation. Neither soymilk nor soymilk-papaya blend were accepted by the sensory panel.
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