Soybean Research in Food science

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BackgroundØ Soybean is known for its nutritious food products

Ø In Ethiopia soybean research as a food is at infant stage

Ø Previously varieties were releasing mainly based on their yield and disease resistance merits

Ø Now varieties are also released for their nutritional quality

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1. Physico-Chemical Evaluation of Released Soybean Varieties in Ethiopia

ØThere are about 23 soybean varieties released at EIAR

ØFor these new released varieties Physico-Chemical Evaluation has been conducted

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Variety Names Names of 23 varieties in Ethiopia are

Clarck63k Cheri

Hawasa-95 Korme

Gishama Dehdssa

Nova Wello

Gizo Afgat

Davice Nyala

Jalele Crowford

Boshe Wegayen

Ketta Belesa-95

TGX-1332644 AGS-7-1

Williams Cocker 240

Gozella

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Proximate composition of soybean S. No Parameter

s Range of nutritional content

1 Protein Gozella-30.71% Wello-39.03%

2 Fat Dehddsa-15.46% Cocker 240 -23.10 %

3 Crude Fiber Wegayen-5.69 % Nyala-8.69%

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Essential Amino Acids Essential AA Range of EAA in g/100g

Histidine Gozella and Boshe, 0.91 Afgat 1.04

Threonine Gozella 1.25 Williams 1.49

Valine Gozella 1.46 Williams 1.83

Methionine Gozella 0.35 Nova & Gishama 0.49

Lysine Belesa-95, Gizo 2.08 Williams 2.31

Isoleucine Gozella 1.45 Williams 1.79

Leucine Boshe 2.46 Williams 2.78

Phenyl alanine Gozella 1.61 Crowford 1.94

Tryptophan Gozella 0.44 Williams 0.54

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Cont’d

Ø Soybean is also source of essential fatty acids

Ø The range of omega-3 fatty acid is between 1330.1 to 1905.0 (mg/100g) Ø Afgat with minimum valueØ TGX-1332644 with maximum value

Ø Where as omega-6 fatty acid range of 8576.8 to 12516.3 (mg/100g) Ø Afgat of minimum value Ø Boshe with maximum value

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2. Milk and cheese making potential of 8 soybean varieties

1. Gishama 5. Nova2. Awassa-95 6. Belessa-953. Tgx-13.3-2644 7. Wegayen4. Clark 63k 8. AFGAT

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Chemical composition of soybean milk

S. No Parameters Range

1 Protein Nova- 53.02 % Clark 63k-57.59 %

2 Fat Clark 63k -14.85 % Nova -23.87%

3 Fiber Tgx-13.3-2644 -0.42 % Hawassa-95 -1.13%

4 PH Wegayen/Nova -6.80% Belessa-95 - 6.90

5 Lactic acid Tgx-13.3-2644 - 0.012% Awassa-95 -0.020%

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Sensory Properties of Soymilk

§ Determined on a five-point hedonic scale (1= poor to 5=excellent)

§ Color, flavor, taste, mouth feel and overall acceptability were analyzed

§ Soymilk prepared from Gishama, Hawassa-95, AFGAT, Nova, Belessa-95, and Clark 63k varieties showed better performance

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Physicochemical qualities of soy-cheese

S. No Parameters Ranges for the composition

1 Protein Nova- 53.04% AFGAT - 56.73%

2 Fiber Wegayen -0.36% Belessa-95 1.13%

3 Total ash Belessa-95 -1.81% Clark 63k -2.22%

4 PH result Gishama -3.93% Clark 63k - 4.27%

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Soy scheese photos

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Sensory properties of the soy cheese § Determined on a five-point hedonic scale

(1= poor to 5=excellent)

§ The samples were analyzed in terms of color, flavor, taste, texture and overall acceptability.

§ The sensory scores of soy-cheese samples were well accepted

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3. Evaluation of coagulants on soy cheese making efficiency

v Three coagulating agents v Lemon juicev Vinegar and vCaCl2

v On the yield percentage, nutritional composition, sensory and microbial properties of soy cheese

vThe cheese coagulated by CaCl2 the highest contents of protein and ash but the protein content were not significant with cheese coagulated by lemon Juice extract

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Nutritional Composition of Soy Cheese

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Cont’d vYield % ranged from 88.64% for cheese by coagulated

CaCl2 to 122.23% for cheese coagulated by lemon juice extract; and were significantly different

vIt was concluded that Lemon Juice coagulants could be used as a natural coagulant in coagulation processes of soymilk

vLemon juice coagulated cheese was more preferred in terms of flavor, color and overall acceptability

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Cont’d

vLemon juice for the coagulation of soybean milk in the preparation of soy cheese from belesa-95 variety is feasible

vThe cost of cheese preparation is also reduced because of the cheaper price of lemon extract than that of calcium chloride and vinegar

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4. Evaluation of the nutritional and Sensory Quality of Breads Produced from Wheat and Soya bean flour Blends

v Soybean flour was added to wheat flour at the rate of 0-40% and nutritional, physical and sensory quality of the bread was characterized and evaluated.

vAs the proportion of soybean flour increased, nutritional quality enhanced and sensory and physical property reduced.

vThus incorporation of soybean at the rate of 15-25% was recommended to prepare nutrient rich bread acceptable sensorial and physically

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5. Nutritional Enhancement of sorghum based food products

v Nutritionally enriched sorghum based porridge, injeraand atmit recipes are developed.

v Mixture of sorghum (70-80%) and soybean (20-30%) were used to develop injera,

v Sorghum (60-70%), soybean (20%) and orange fleshed sweet potato (10-20%) were used for making porridge and atmit.

v The formulated food products were found to be rich in macro and micro nutrients with acceptable sensory quality

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6. A Training on Soybean Processing and Food Product Development

Objectives of the trainingv To capacitate female staff of EIAR in soybean

processing and soybean-based product developmentv To enhance utilization of soybeanv To promote appropriate dietary pattern and healthy

life stylesv Five varieties

v Clarck-63Kv Cocker-240v Davis, Williamsv Crawford

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Cont’d

vSensory evaluations where all prepared 22 soybean and soybean based recipes/dishes were presented on buffet

vFive -point scale, ranging from (1) dislike extremely to (5) like extremely on over all acceptance

vThe average over all acceptance of the products were 94.5% (ranging from 91 to 96%) or 4.7 out of 5

v Indicated that all the products had a high acceptance

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Cont’d

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Cont’d

soybean with wheatflour (15:85) Cake

Soybean cheesewith cabbage

Okara with cabbage

Spiced Soybean cheese

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Soybean based foods

Okara based Biscuit

Soybean CheeseSoybean with wheat flour(15:85) cookies

Okara with tomato

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Cont’d

Soybean with wheat flour (15:85) 'Anebabero'

Soybean with wheat flour (15:85) bread

Soybean with wheat(15:85) 'Chechebsa'

Soybean with Teff (20:80)

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Cont’d

Okara with egg

Soybean 'Minchet'

Soybean 'Minchet'

Firfir (Okara with shiro)

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Cont’d

Okara with beet root

Okara with Carrot

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Thank you