Akinyele Deborah Tolulope
University of Technology, Ogbomoso, Oyo state, Nigeria
Title: Chemical composition of germinated brown rice and soybeans composite flour
Biography
Biography: Akinyele Deborah Tolulope
Abstract
Chemical composition of germinated brown rice and soybeans composite flour:
Germinated brown rice is an important cereal crop and staple food, popular among the Japanese back in the 1970s because of its rich fibre other nutrients contained in the brown rice. Soybean is an important legume providing about 40% protein for millions of people. Most gruel is from carbohydrate based flours such as wheat, rice, sorghum, etc, with low protein content. In recent years, research efforts in the developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. Addition of soybeans flour was to improve the protein content functionality of the germinated brown rice flour. The study therefore aimed at determining the chemical composition and acceptability of germinated brown rice and soyabeans composite flour.
The results showed that there was a reduction in the anti-nutritional content. Sensory results showed that germinated brown rice-soybeans of 100:0 and 90:10 (gruel), 100:0 non-germinated brown rice and 70:30 (meal) were highly acceptable by the panelists; On the other hand, addition of soybeans up to levels above 30% affected the colour of the samples.
This study showed that nutrient densed meal and gruel can be produced from germinated brown rice-soy composite flour. Hence, consumption of meal or gruel will prevent malnutrition and increase nutrients intake of adults; especially those suffering from dietary and cardiovascular diseases.