SpringerLink
Log in

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50 °C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50 °C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min), aged (4 °C for 6 h), cut, toasted (120 °C for 1 h), cooled and packaged. The different toasted breakfast cereals, TBFC, were subjected to sensory evaluation, proximate composition, micronutrient composition (vitamin A, B1, B2, B3, calcium, iron, phosphorus, and zinc) and microbial analyses (mould count and total viable count). The proximate composition of the unfermented okara (UFOK) and fermented okara (FEOK 1, 2, 3, and 4 fermented at 12, 24, 36, 48 h respectively) flour samples showed that fermentation increased moisture from 4.71 ± 0.06 to 6.11 ± 0.05, crude fibre from 36.62 ± 0.01 to 46.18 ± 0.55, and carbohydrate from 2.50 ± 0.18 to 2.71 ± 0.34 contents. There was a decrease in the fat content from 16.29 ± 0.04 to 13.27 ± 0.22, ash from 1.41 ± 0.17 to 6.36 ± 0.17 and crude protein from 30.32 ± 0.21 to 33.53 ± 0.11 contents. From the sensory evaluation, the result showed that 70:30 acha-unfermented okara TBFC, FEOK 1D 60:40 acha-12 h FEOK TBFC, 70:30 acha-24 h FEOK TBFC, 50:50 acha-36 h FEOK TBFC, and 70:30 acha-48 h FEOK TBFC had the best overall acceptability for the different fermentation times. The functional properties, proximate and sensory evaluation were the basis for selection of the best products which were UFAC (control), UFOK C (70:30 acha UFOK TBFC) and FEOK 4C (70:30 acha 48 h FEOK TBFC) which were further subjected to proximate, micronutrient, and microbial analyses. There was an increase in the protein, fat, ash, crude fibre content whereas the moisture and carbohydrate contents decreased. A considerable decrease was found in vitamin A and B1 contents of the products, whereas vitamin B2 and B3 increased. Also the mineral contents of all the products were improved as indicated in the increase in ash content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abdulla AA, Nick JS (1995) Hazard Analysis and critical control point evaluation of school food programmes in Bahrain. J Food Prot 59:282–286

    Google Scholar 

  • Adeyemi IA, Beckley O (1986) Effect of period of maize fermentation and souring on chemical properties and amyl grapy on millet biscuit characteristics. Plant Foods Hum Nutr 56:195–202

    Google Scholar 

  • Ahn SH, Oh SC, Choi I, Han G, Jeong H, Kim K, Yoon Y, Yang I (2010) Environmentally friendly wood preservatives formulated with enzymatic-hydrolyzed okara, copper and/or boron salts. J Hazard Mater 178:604–611

    Article  CAS  Google Scholar 

  • Akubor PI, Badifu GIO (2001) Plant Foods for human nutrition 56: 105–115 influence of pH and sodium chloride on selected functional and physical properties of African breadfruit (Treculia Africana Decne) kernel flour. Kluwer Academic Publishers, The Netherlands

    Google Scholar 

  • Anon (2001) Microbiological guideline for ready-to-eat food. Recommendations for food safety monitoring in Hong Kong by the expert panel on microbiological safety of food, Hong Kong, p 7

  • Anon (2005) Okara: Overview of Current Utilization. Retrieved on 17th April, 2013, pp 1–6.

  • Anon (2012) Fonio www.fonio.cirad.fr/en/index.html. Retrieved on December 1, 2012

  • AOAC (2010) Official method of analysis, 18th edn. Association of Official Analytical Chemistry, Washington

    Google Scholar 

  • Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K (2003) The production of a new tempeh-like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus. Biosci Biotechnol Biochem 67:1018–1023

    Article  CAS  Google Scholar 

  • Arogundade LA, Eromosele IC, Ademuyiwa O (2011) Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates. LWT Food Sci Technol 44:524–534

    Article  CAS  Google Scholar 

  • Asiedu JJ (1989) Processing of tropical and subtropical crops. Macmillam Education publisher Ltd., London

    Google Scholar 

  • Barkat MZ, Shehab SK, Darwish N, Zahermy EI (1973) Determination of ascorbic acid from plants. Anal Biochem 53:225–245

    Google Scholar 

  • Baser KHC, Kirimer N, Kurkcuogi M, Demirci B (2000) Chemistry of natural compounds. J Food Chem 36:356–359

    CAS  Google Scholar 

  • Belton PS, Nuttall JR (2002) Pseudocereals and less common cereals: grains properties and utilisation potential. Springer, Berlin Heidelberg

    Book  Google Scholar 

  • Bhandange DG (2010) Phytochemical and antimicrobial studies of some ethnomedicinal plants from Akola and washim district. A thesis submitted to Amravati University, Amravati

    Google Scholar 

  • Bugusu BA, Campanella O, Hamaker BR (2001) Improvement of sorghum-wheat composite dough rheological properties and bread making quality through Zein addition. J Cereal Chem 78(1):31–35

    Article  CAS  Google Scholar 

  • Chakraverty A (2004) Post harvest of oil seeds. Oxford Publishing Company, Private Limited, New Delhi, p 339

    Google Scholar 

  • Chukwu O, Abdul-Kadir JA (2008) Proximate (Chemical) composition of Acha (Digitaria exilis and Digitaria iburua) grains. J Food Technol 6:214–216

    CAS  Google Scholar 

  • Cruz JF (2012) Fonio: a small grain with potential. Ileia publishers CIRAD-CA, Breaton, France

    Google Scholar 

  • Das DVM, Weeks G (1979) Effects of polyunsaturated fatty acids on the growth and differentiation of the cellular slime mold, Dictyostelium discoideum. Exp Cell Res 118:237–243

    Article  CAS  Google Scholar 

  • Duranti M (2006) Grain legume proteins and nutraceutical properties- review. Fitoterapia 77:67–82

    Article  CAS  Google Scholar 

  • Ensminger AH (1994) Foods and nutrition encyclopedia, 2nd edn. CRC Press, Boca Ratton, p 78

    Google Scholar 

  • Enweremadu CC, Waheed MA, Adeala A (2008) The energy potential of brewers spent grains for breweries in Nigeria. J Eng Appl Sci 3:175–177

    CAS  Google Scholar 

  • FAO (1998) Food and nutrition in the management of group feeding programmes. FAO and nutrition, paper 23. Review 1:150–157

    Google Scholar 

  • FDA (2013) Revised guidelines for the assessment of microbiological quality of processed foods. Department of Health, Food and Drug Administration, Republic of Philippines, pp 5–6

  • Fei L, Zhenkun C, Yang L, Bo L (2013) The Effect of okara on the qualities of noodle and steamed bread. Advanced J Food Scie Technol 5(7):960–968

    Google Scholar 

  • Francina MM, Von Alexander H (1999) Microbiological quality and safety of ready-to- eat street vendor foods in Johannesburg, south africa. J Food Prot 62:1278–1284

    Google Scholar 

  • Harrigan WF, McCance ME (1981) Laboratory methods in food and dairy microbiology. Academic Press Inc. Ltd, London, pp 106–303

    Google Scholar 

  • Henderson SM, Perry RL (1976) Agricultural process engineering. AVI Publishing Co. Inc., Westport, Connecticut

    Google Scholar 

  • Hutkins RW (2006) Microbiology and Technology of fermented foods. Blackwell publishing, pp 12–13

  • Ibrahim A (2001) Hungry Rice (Acha): a neglected cereal crop. NAQAS Newslet 1(4):4–5

    Google Scholar 

  • Igbabul BD, Bello FA, Ekeh CN (2014) Proximate composition and functional properties of wheat, sweet potato and hamburger bean. Global Advanced Res J Food Scie Technol 3(4):118–124

    Google Scholar 

  • Ihekoronye AI, Ngoddy PO (1985) Integrated food science and technology for the tropics. Macmillan publishers Ltd., London, pp 345–360

    Google Scholar 

  • Iluyemi FB, Hanafi MM, Radziah O, Kamarudin MS (2006) Fungal solid state culture of palm kernel cake. Bioresour Technol 97:477–482

    Article  CAS  Google Scholar 

  • ISO (2011) Determination of wettability (wetting time) of instant dried milk, pp 8–10

  • Iwe MO, Onalope OO (2001) Effect of extruded full fat soy flour into sweet potato flour on functional properties of the mixture. J Sustain Agric Environ 3:109–117

    Google Scholar 

  • Jiménez- Escrig A, Tenorio MD, Espinosa-Martos I, Ruperéz P (2008) Health promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats. J Agric Food Chem 56:7495–7501

    Article  CAS  Google Scholar 

  • Kanu PJ, Sandy EH, Kandeh BA, Behsoon JZ, Huiming Z (2009) Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Pak J Nutr 8(9):1335–1343

    Article  CAS  Google Scholar 

  • Karuna D, Noel D, Dilip K (1996) Food and nutrition bulletin. United Nation 17(2)

  • Kirk RS, Sawyer R (1998) Pearson’s composition and analysis of foods, 9th edn. Longman group Ltd., London, p 37

    Google Scholar 

  • Lateef A, Oloke JK, Gueguim KEB, Oyeniyi SO, Onifade OR, Oyeleye AO, Oladosu OC, Oyelami AO (2008) Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities. World J Microbiol Biotechnol 24:2369–2374

    Article  CAS  Google Scholar 

  • Leach HW, McCowen LD, Scoch TJ (1959) Structure of starch granule 1. Swelling and solubility patterns of various starches. Cereal Chem 36:534–544

    CAS  Google Scholar 

  • Lescano CAA, Rocha SCS and Fraile V (2005) Drying of the soymilk residue “okara” in spouted bed. 2nd Mercosur Congress on Chemical Engineering held in Brazil

  • Li B, Zhang Y, Yang H, Li R (2008) Effect of drying methods on functional properties of bean curd dregs. J Henan Ins Scie Technol 36:64–66

    CAS  Google Scholar 

  • Loos PJ, Hood LF, Graham AJ (1981) Isolation and characterization of starch from breadfruit. Cereal Chem 58:282–286

    CAS  Google Scholar 

  • Malleshi NG, Desikachar HSR (1982) Formulation weaning food with low hot paste viscosity based on malted ragi and green gram flour. J Food Sci 19:193–197

    Google Scholar 

  • Mateos-Aparicio I, Redondo-Cuenca A, Villanueva-Suárez MJ, Zapata-Revilla M, Tenorio-Sanz M (2010) Pea pod, broad bean pod and okara, potential sources of functional compounds. LWT-Food Scie Technol 43:1467–1470

    Article  CAS  Google Scholar 

  • Matsumoto K, Watanabe Y, Yokoyama S (2007) Okara, soybean residue, prevents obesity in a diet-induced murine obesity model. J Bioscie Biotechnol Biochem 71:720–727

    Article  CAS  Google Scholar 

  • Mbaeyi IE (2005) Production and evaluation of breakfast cereal using pigeon-pea (Cajanus cajan) and sorghum (Sorghum bicolor L.). An M.Sc. Dissertation Department of Food Science and Technology, University of Nigeria, Nsukka

  • Mbaeyi-Nwaoha IE, Onweluzo JC (2013) Functional properties of sorghum (S. bicolor L.) – pigeon pea (Cajanus cajan) flour blends and storage stability of a flaked breakfast formulated from blends. Pak J Nutr 12(4):382–397

    Article  Google Scholar 

  • Mbata TI, Ikenebomeh MJ, Ezeibe S (2009) Evaluation of mineral content and functional properties of fermented maize (Generic and specific) flour blended with bambara groundnut (Vigna subterranean L). African J Food Scie 3(4):107–112

    CAS  Google Scholar 

  • Merryweather LM, Hill SHA, Robinson AL, Spencer HA, Rudge KA, Taylor GRJ, Wheatcroft AJD, Weeks JJ, Sahibdeen SS, Flynn PJ, Blowers M, Murphy LI, Murray JT, Waites BA, Goodchild ME, Morgan C, Hogarth SL, Buckley DS, Rogers FC (2005) Dictionary of food science and technology. Blackwell Publishing, Oxford, p 392

    Google Scholar 

  • Nassar AG, Abdel-Hamied AA, El-Naggar EA (2008) Effects of citrus by product on the chemical, rheological and organoleptic characteristics of biscuits. World J Agricul Scie 4(5):612–616

    Google Scholar 

  • Nkama I (1990) Strategies for Industrial Development of the Indigenous Traditional Cereals Grains and Grain Legume Based Foods of the North Eastern States of Nigeria. In: Strategies for Agro-based Industry: Raw Materials Supply, Processing and Sanitation (Nkama I. and Sopada, P.A. Ed). Proceedings of a 2-day workshop organized by Food Science and Technology (NIFST) of University of Maiduguri, Nigeria, 31 May- 1 June, 1990, p 58

  • O’Toole DK (1999) Characteristics and use of okara, the soybean residue from soy milk production. A rev J Agricul Food Chem 47:363–371

    Article  Google Scholar 

  • Ofuya ZM, Akhidue V (2005) The role of pulses in human nutrition: a review. J Appl Sci Environ Manag 9:99–104

    Google Scholar 

  • Ohno A, Ano T, Shoda M (1993) Production of the antifungal peptide antibiotic, iturin by NB22 in solid state fermentation. J Ferment Bioeng 75:23–27

    Article  CAS  Google Scholar 

  • Okafor GI, Usman G (2015) Physical and functional properties of breakfast cereals from blends of maize, African Yam bean. Defatted Coconut Cake and Sorghum Extract Food Scie Quality Manag 40:25–34, www.iiste.org

    Google Scholar 

  • Okaka JC (2005) Handling, storage and processing of plant foods. OJC Academic Publishers, Enugu, pp 270–285

    Google Scholar 

  • Onimawo IA, Egbekun NM (1998) Comprehensive food science and nutrition revised edition. Ambik press, Benin City

    Google Scholar 

  • Onweluzo JC, Nnabuchi OM (2009) Production and evaluation of porridge-type breakfast product from Treculia Africana and Sorghum bicolor flours. Pak J Nutr 8:731–736

    Article  CAS  Google Scholar 

  • Porter NN (1978) Food science, 3rd edn. AVI Publishers, Westport, pp 406–415

    Google Scholar 

  • Prescott LM, Harley JP, Klein OA (2005) Microbial nutrition, types of media in microbiology 6th edition. McGraw Hill publishers, New York, pp 93–105

    Google Scholar 

  • Rashad MM, Mahmoud AE, Abdou HM, Nooman MU (2011) Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue. Afr J Biotechnol 10(28):5504–5513

    CAS  Google Scholar 

  • Recundo-Cuenca A, Villaneuva-Suárez MJ, Mateos-Aparicio I (2008) Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and englyst methods. Food Chem 108:1099–1105

    Article  CAS  Google Scholar 

  • Riaz M (2006) Soy application in food. CRC Press, Boca Raton

    Google Scholar 

  • Sahana P, Hafiz F (2003) Fermented cereal from indigenous Raw materials. Pak J Nutr 2(5):289–291

    Article  Google Scholar 

  • Samadrita S, Minakshi C, Jayati B, Bhattacharya DK (2012) Microbial load of different okara samples based on processing, international. J Sci Environ Technol 1(4):319–330

    Google Scholar 

  • Sathe SK, Salunkhe DK (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins-emulsion foaming, viscosity and gelation properties. J Food Sci 46:71–81

    Article  Google Scholar 

  • Sathe SK, Desphande SS, Salunkhe DK (1982) Functional properties of lupin seed (Lupinus mutabilis) protein and protein concentrates. J Food Sci 47:491–497

    Article  CAS  Google Scholar 

  • Steel RG and Torrie JH (1980) Principles and procedures of statistics: A biometrical approach. McGraw-Hill, New York, 2nd edition

  • Temple VJ, Bassa JD (1991) Proximate chemical composition of acha (Digitaria exilis) grain. J Food Agric 56:561–563

    Article  CAS  Google Scholar 

  • Tribelhorn RE (1991) Breakfast Cereals. In: Handbook of Cereal Science and Technology, Lorenz, K. J. and Kulp, K, (eds). Published by Marcel Dekker, Incorporated

  • Ugwuona FU, Awogbenja MD, Ogara JI (2012) Quality evaluation of soy-acha mix for infant feeding. Indian J Scie Res 3(1):43–50

    CAS  Google Scholar 

  • Ukpabi J, Ndimele C (1990) Evaluation of the quality of garri produced in Imo State. Niger Food J 8:105–110

    Google Scholar 

  • Vishwanathan KH, Singh V, Subramanian R (2011) Influence of particle size on protein extractability from soybean and okara. J Food Eng 102:240–246

    Article  CAS  Google Scholar 

  • Vodouhè SR, Achigan DE, Dansi A and Adoukonou SH (2012) Fonio: A treasure for West Africa Briefing by the International Plant Genetic Resources Institute (West and Central Africa Sub-Office) and Crop, Aromatic and Medicinal plant Biodiversity Research and Development Institute (IRDCAM). Retrieved from www.underutilizedspecies.org/documents/publications/rv. pdf on December 1, 2013

  • Wang C, Wixon R (1999) Phytochemicals in soybeans: their potential health benefits. Information 10:315–321

    Google Scholar 

  • Williams PG (2014) The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base1–4. Advances in Nutrition 5: 636S–673S; doi:10.3945/an.114.006247. Downloaded from advances.nutrition.org at Nigeria: American Society for Nutrition (ASNA) Sponsored on July 3, 2015

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

    I. E. Mbaeyi-Nwaoha & N. O. Uchendu

Authors
  1. I. E. Mbaeyi-Nwaoha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. N. O. Uchendu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to I. E. Mbaeyi-Nwaoha.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mbaeyi-Nwaoha, I.E., Uchendu, N.O. Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara). J Food Sci Technol 53, 50–70 (2016). https://doi.org/10.1007/s13197-015-2032-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2032-8

Keywords

Search

Navigation