Effect of soybean flour ratio on the consistency of Kunun-tsamiya from maize-soybean composite flour Department:Food Science Technology By: muhalhq Project ID: 8221 Rating: (3.3) votes: 6 Price:₦3000 Get the Complete MaterialAbstractThis study investigates the effect of varying soybean flour ratios on the consistency of Kunun-tsamiya produced from maize-soybean composite flour. Kunun-tsamiya is a traditional Nigerian beverage known for its nutritional benefits and potential health properties. The research aims to determine how different proportions of soybean flour influence the beverage''s proximate composition, functional properties, and mineral content. Five samples of Kunun-tsamiya were prepared, with soybean flour ratios ranging from 0% to 50%. Key parameters such as moisture content, crude protein, crude fiber, fat, and carbohydrate levels were analyzed, revealing significant variations across the samples. The study found that increased soybean flour ratios led to higher protein and fat content while reducing carbohydrate levels. Functional properties, including foam capacity, viscosity, water holding capacity, oil absorption capacity, and bulk density, were also assessed, demonstrating a notable enhancement in textural attributes with higher soybean content. The findings suggest that the incorporation of soybean flour not only improves the nutritional profile of Kunun-tsamiya but also contributes to its sensory properties, making it a more appealing option for consumers. This research provides insights into optimizing Kunun-tsamiya formulation for better health benefits and consumer satisfaction....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer