This study aimed at comparing two proteins sources on the performance of quail bred in Benin. Six groups of 45 quails from common breed, without sex discrimination, received diets containing either soybean meal (20 and 25%), fishmeal (20 and 25%), or their mixture (20 and 25%). The feeding period lasted six weeks. Quail weights were similar at the onset of experimentation but important variatio...

This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according soybean/common bean ratio and defining procedure for preparing in compliance with regulation on standards acceptable microbiological contamination. Tempehs (BT), soybean (ST) both (SBT) were produced two methods (traditional modified). The viable BT...

Abstract Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes deficient protein and some other healthful substances. High-protein soymeal rich protein, mineral, amino acids, antioxidants, Formulating with high-protein would improve health status consumers. This work investigated consumer-ready flake amaranth, soymeal, modified corn starch ...

Background: The objective of this study was to evaluate the effect partial replacement wheat flour by carob, malt and soybean flours on characteristics dough’s breads. Methods: For preparation basic dough, blended with water, sodium chloride dried yeast. samples were subjected operations mixing, proofing baking. used in increasing ratio 1-5%. Result: Physicochemical properties composite showed ...

This study focuses on the effect of fortification with soybean flour and fermentation Rhizopus oligosporus nutrition sorghum flour. The result shows that pre-treatment by using dilute alkali solution for 10 h could reduce condensed tannins up to 86.92 %. After 60 fermentation, amount decreased gradually 0.24 optimum experiment characterized 0.29 % 9.09 crude protein. These values were obtained ...

GOVERNMENT restrictions forbidding the use of soybean flour in sausage or other meat used in interstate commerce is based on the lack of a reliable test for the quantitative determination of soy-bean protein in such meat. The nutritional value of soy-bean is not questioned. At the present time no strictly chemical method of assay has proven reliable. We have recently obtained accurate quantitat...