AAC Richard is a food grade soybean [Glycine max (L.) Merr] cultivar with yellow hilum, high protein concentration, and good processing quality for foreign domestic soymilk, tofu, miso markets. It has resistance to SCN (soybean cyst nematode) (Heterodera Glycines Ichinohe). was developed at the Agriculture Agri-Food Canada (AAFC) Harrow Research Development Centre (Harrow-RDC), Harrow, Ontario ...

Mellorine is a type of dessert whose texture resembles ice cream by replacing some or all the milk fat using Onabati fat. Vegetable from soymilk commonly used in manufacture mellorine. The purpose this study was to analyze effect ratio and potato tubers on glucose, protein content physical tests (melting speed color) This research an experimental with two repetitions three treatments, namely 80...

Background: Animal origin protein prices are beyond the purchasing capacity of average population. So for those who cannot afford costly available in market, plant source is very good choice e.g. Soybean. Many food scientists working on to enhance nutritive value milk products. In this investigation an attempt has been carried out sweetmeat with low cost production by using natural coagulant. M...

This study presents a review on applications of phytase from thermophilic fungal isolate, Sporotrichum thermophile. Under optimization, improvement in phytase production can be achieved in both solid state (2-fold) and submerged (2.6-fold) fermentations. Phytase could also be produced by alginate-immobilized S. thermophile, and enzyme production was sustainable over 5 repeated cycles. Purified ...

α-Galactosidase from Penicillium purpurogenum was induced to a greater extent in the culture medium by arabinose, galactose, lactose and guar galactomannan. The enzyme was purified by acetone precipitation and DEAE-Sephacel column chromatography. The purified enzyme showed a single band in both native-PAGE and SDS-PAGE. The molecular mass of enzyme was found to be between 107 and 110 kDa. The e...