In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soy...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...

The present invention relates to a soybean-based adhesive resin including a soybean flour and a cross-linking agent. The cross-linking agent is reacted with the functional groups in the soybean flour to form an adhesive resin. The present invention also relates to a method of making a soybeanbased adhesive resin. This method involves providing an aqueous solution of soybean flour and adding a c...

Pearl millet and soybean flour were used in this study. Investigation showed that the major fraction of pearl millet protein was the prolamin followed by globulin and glutelin, while that of soybean was the globulin followed by glutelin and lesser amounts of albumin and prolamin. Cooking of pearl millet or soybean was found to decrease the globulin and true-prolamin fractions, while the prolami...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...

The present invention relates to a soybean-based adhesive resin including a soybean flour and a cross-linking agent. The cross-linking agent is reacted with the functional groups in the soybean flour to form an adhesive resin. The present invention also relates to a method of making a soybeanbased adhesive resin. This method involves providing an aqueous solution of soybean flour and adding a c...