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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/584

Title: Baseline data on the nutrient content and physicochemical properties of selected varieties of soybean, groundnut and rice for the development of nutritious, energy-dense diets.
Authors: Eshun, Guy
Issue Date: 4-Aug-2009
Abstract: The proximate, mineral and physicochemical analysis of four soybean varieties namely Salintuya-1, Anidaso, Quarshie and Jenguma, five groundnut varieties namely Sinkarzie, F-mix, JL 24, Chinese and Manipintar, and seven rice varieties namely Digang, Nerica-1, Sikamo, IDSA 85, Jasmine 85, Nerica-2 and GR 19 were investigated. The crude protein contents of the soybeans which ranged from 34.92% in Jenguma to 39.25% in Anidaso were significantly higher (p<0.05) than those of the groundnuts varieties (23.53% in Chinese to 28.88% in JL 24) as well as the rice varieties (from 5.29% in GR 19 to 8.53% in Jasmine 85). Calcium contents of the soybeans which ranged from 196.90 mg/100g in Quarshie to 219.38 mg/100g in Salintuya-1 were significantly higher (p<0.05) than those of the rice varieties (79.22 mg/100 g in Jasmine 85 to 88.72 mg/100g in Sikamo) as well as the groundnut varieties (from 48.30 mg/100g in Chinese to 55.72 mg/100g in Sinkarzie). The bulk density for the soybeans ranged from 1.56 g/cm3 in Jenguma to 3.57 g/cm3 in Anidaso. Percentage free fatty acids for the groundnut oils ranged from 0.37% in Chinese to 1.42% in F-mix while the iodine value ranged from 76.56 mg/100g in Chinese to 86.93 mg/100g in F-mix. Anidaso, Chinese and Jasmine 85 were selected to formulate two diets, A (using the material balance method) and B (using a ratio of 2:1:1 of rice, soybean and groundnut). The qualities of the two diets were evaluated in terms of their nutrient content and sensory characteristics using cerevita, a commercial product as the standard. The sensory evaluation results showed the two diets to be acceptable, with the acceptability increasing when calculated amounts of cinnamon and vanillin were added. However, diets A and B were less preferred (p<0.05) than cerevita in the overall acceptability, due probably to the strong vanillin flavour of cerevita.
Description: A Thesis submitted to the Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science And Technology in partial fulfilment of the requirement for the award of the degree of Master of Science (MSc.) in Food Science and Technology, 2009
URI: http://hdl.handle.net/123456789/584
Appears in Collections:College of Science

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