Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.
ABSTRACT
A comparative study of soup balls produced
from soybean, melon and bambara groundnut and their blends were investigated.
The samples were coded A, B, C, D, and E depicting 100% melon soup balls, 100%
soybean soup balls, 100% bambara groundnut soup balls, 50:50 melon-soybean soup
balls and 50:50 melon-bambara groundnut soup balls respectively. Proximate
analysis ofthe samples showed that the protein, ash, carbohydrate, fat, crude
fibre and moisture content differed significantly (P<0.05) between samples.
Samples A, B and D recorded higher protein and ash contents than samples C and
E. Sample C had the highest moisture and carbohydrate content of 8.18% and
64.25% respectively. Samples B and C had higher crude fibre contents than A, D
and E. Also, all the samples recorded very low fat contents. Sensory evaluation
of the samples on the basis of colour, taste, flavour, texture and general
acceptability showed that samples A, B and D were more acceptable and significantly
different (P<0.05) from samples C and E. Microbiological examination of the
samples showed that the total viable count and fungal counts of the samples
were all within acceptable limits even after three months of storage. Indicator
organisms such as Escherichia coli were not detected in all the samples. Melon
and Soybeans are preferable to Bambara groundnut for the production ofsoup
balls.
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AGATHA, C (2023). Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.. Repository.mouau.edu.ng: Retrieved Apr 27, 2024, from https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2
CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Dec. 2023, https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2. Accessed 27 Apr. 2024.
CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Dec. 2023. Web. 27 Apr. 2024. < https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2 >.
CHINELO, AGATHA. "Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C." Repository.mouau.edu.ng (2023). Accessed 27 Apr. 2024. https://repository.mouau.edu.ng/work/view/comparative-studies-on-soup-balls-produced-from-soybean-glycine-maxmelon-citrullus-lanatus-and-bambara-groundnut-voandzeia-subterranea-nwiyi-agatha-c-7-2