Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2015 Oct 9;4(2):315-21.
doi: 10.1002/fsn3.292. eCollection 2016 Mar.

Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production

Christina A Nti  1 , Wisdom A Plahar  2 , Nana T Annan  2
Affiliations

Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production

Christina A Nti et al. Food Sci Nutr. .

Abstract

A process was developed for the production of a high-protein food ingredient, soy-agushie, from the residual by-product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by-product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy-agushie in traditional dishes. The scope of utilization of the soy-agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.

Keywords: Product development; quality characteristics; soymilk by‐product; soy‐agushie.

PubMed Disclaimer

References

    1. AACC . 1999. Approved methods of analysis. 11th ed American Association of Cereal Chemists, AACC International, St. Paul, MN.
    1. AACC . 2000. Approved methods of analysis. 10th ed American Association of Cereal Chemists, AACC International, St. Paul, MN.
    1. Albert, C. S. , L′oki K., Pohn G., Varga‐Visi E., and Csap′o J.. 2008. Investigation of performic acid oxidation in case of thiol‐containing amino acid enantiomers. Acta Univ. Sapientiae Alimentaria 1:73–80.
    1. AOAC . 2000. Official methods of analysis, 17th ed Association of Official Analytical Chemists, Washington, DC.
    1. Aslam, J. , Mohajir M. S., Khan S. A., and Khan A. Q.. 2008. HPLC analysis of water‐soluble vitamins (B1, B2, B3, B5, B6,) in in‐vitro and ex‐vitro germinated chickpea (Cicer arietinum L.). Afr. J. Biotechnol. 7:2310–2314.

LinkOut - more resources