Evaluation Of The Proximate And Functional Properties Of Fullfat Soy Flour And Igiiu Mixtures

ABSTRACT

Full-fat soy flour was produced and added to lghu (a cassava based product) in 20%, 40%, 60%, and 80% proportions. The proximate composition, functional and sensory properties of the fal] fat soy flour and /ghu mixtures were evaluated. Addition of full-fat soy flour to Ighu significantly increased (p<0.05) the fat, ash, crude fibre and protein contents of the flour mixtures. However, carbohydrate content decreased with increasing levels of soy flour in the samples. Bulk density, oil and water absorption capacity had no significant difference as the soy flour content increased. On the other hand, least gelation capacity, foam capacity and stability increased with increasing levels of soy flour. Taste, aroma, and general acceptability were not significantly (p>0.05) affected by increase in soy flour content. Although there was a slight decrease in the preference for appearance of the samples as the content of soy flour increased, the panelists generally accepted the sample mixtures affected by increase in soy flour content. Although there was a slight decrease in the preference for appearance of the samples as the content of soy flour increased, the panelists generally accepted the sample mixtures.