Assessment of soyabean as partial or complete replacement for groundnut in coating meals for suya
1997
Kembi, S.O. | Odugbemi, B.T.
Five vegetable protein suya coating meals were formulated to contain 100:0, 75:25, 50:50, 25:75 and 0:100% groundnut: soyabean in addition to a mixture of spices and seasonings used in traditional preparation of tsire-type suya. Slices of beef loin muscles were coated with the formulated meals and roasted at 175 deg. C for 15 min. Samples of the hot freshly cooked tsire were held in heated dry or humidified holding chambers for 90 or 180 min. The amount of coating meals bound by the beef slices decreased significantly while cook yield was not affected as more soyabean replaced groundnut in the coating meals. Protein, fat and ash contents of the raw tsire, and moisture, protein and ash contents of the cooked tsire were not affected by variations in coating meal. However, moisture content in the raw tsire increased with increasing proportion of soyabean in the coating meals. Sensory qualities of tsire declined significantly only when the groundnut was completely replaced. Weight losses associated with hot chamber holding of the cooked tsire was significantly reduced by humidifying the chamber. Increased proportions of soyabean in coating meals reduced weight losses by tsire only after an extended holding period.
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