Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria uri icon

abstract

  • This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different manufacturers (Harvest Innovation TSP crumbles and chunks (6), Wenger TSP from concentrate and flour (6), and ADM Textured vegetable protein (18)) were used for this study, and 20 trained panelists took part in the evaluations of their organoleptic quality and acceptability. The swelling ratio ranged from 2.05 for sample BST (ADM Textured Vegetable Protein, PRODUCT CODE 165,109) to 5.39 for BSP (WENGER TSP from Concentrate); the overall mean value was 2.61. There were significant differences (P?

publication date

  • 2019
  • 2019