Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samp...
Open access
Research Article10.9734/afsj/2019/v11i330062
The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...
Open access
Research Article10.9734/afsj/2019/v9i130002
Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article10.9734/afsj/2019/v8i329992
Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...
Open access
Research Article10.9734/AFSJ/2018/45522
Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...
Open access
Research Article10.9734/AFSJ/2018/44899
Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...
Open access
Research Article10.9734/AFSJ/2018/43681
Application of biochar to soil additionally restores soil Carbon and nutrients lost from bioenergy cropping systems as a result of biomass harvesting. This study was carried out to investigate the effect of biochar amended saline soil on plant growth, leaf chlorophyll, soil miner...
Open access
Research Article10.9734/ARRB/2018/41126
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263
Aim: This work was to investigate the shelf life of fresh and stored soybean flour by isolating resident bacteria and carrying out their proximate analyses. Place and Duration of study: Samples were bought from Roundabout market at Iwo, Osun state, Nigeria. An analysis was carri...
Open access
Research Article10.9734/MRJI/2017/34282
A field experiment was carried out at the Federal University of Agriculture, College of Plant Science and Crop Production farm Abeokuta, Ogun State, Nigeria, to determine the effect of nitrogen releases from poultry manure, phosphorus source and bradyrhizobium inoculation on soyb...
Open access
Research Article10.9734/BMRJ/2016/27759
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...
Open access
Research Article10.9734/BMRJ/2016/26159
Aims: To evaluate the effect of carrier-based inoculants on the soil physicochemical characteristics, nodulation and growth of soybean. Study Design: Examination of different carrier. Place and Duration of Study: Department of Applied microbiology and Brewing, Nnamdi Azikiwe Univ...
Open access
Research Article10.9734/BMRJ/2016/25143
Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to p...
Open access
Research Article10.9734/BMRJ/2016/24593