Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara

Tegene Atlaw; Misgana Banti; Wabi Bajo; Bilatu Agza; Tamene Haile

doi:doi:10.11648/j.ijnfs.20200906.12

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Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara

Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile

Published in International Journal of Nutrition and Food Sciences (Volume 9, Issue 6)

Received: 30 August 2020 Accepted: 17 September 2020 Published: 27 November 2020

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Abstract

Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.

Published in	International Journal of Nutrition and Food Sciences (Volume 9, Issue 6)
DOI	10.11648/j.ijnfs.20200906.12
Page(s)	150-153
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Soybean, Okara, Kocho, Proximate Composition, Sensory Quality

References

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[3]	Birmeta G., Nybom H., and Bekele E. 2002. RAPD analysis of genetic diversity among clones of the Ethiopian crop plant Ensete ventricosum. Euphytica 124: 315–325. https://doi. org/10.1023/a:1015733723349.
[4]	Daba T. and Shigeta M. (2016) Enset (Ensete ventricosum) production in Ethiopia: its nutritional and socio-cultural values. Agric Food Sci Res 3: 66–74.
[5]	Kalekristos Y., 2010. Influence of baking time and temperature on the quality of kocho biscuit enriched with Faba Bean and wheat. Addis Ababa University, Addis Ababa.
[6]	Atlabachew, M. and Chandravanshi, B. S., 2008. Levels of major, minor and trace elements in commercially available enset (Ensete ventricosum (Welw.), Cheesman) food products (Kocho and Bulla) in Ethiopia. Journal of Food Composition and Analysis, 21 (7), 545-552.
[7]	Slavin and Koecher, 2014. Soyfoods guide. Solid Research Foundation Behind Dietary Guidelines, MyPlate Recommendations
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[9]	Dhingra, S. & Jood, S. 2002. Physico-chemical and nutritional properties of cereal-pulse blends for bread making. Journal of Nutritional Health, 16 (3), 183-194.
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[11]	Nwakalor, C. N. and Obi, C. D., 2014. Formulation and sensory evaluation of sorghum based weaning food fortified with soybean and unripe plantain flour International. Journal of Nutrition and Food Sciences; 3 (5): 387-390.
[12]	Alpaslan M., and Hayta M., 2002. Hydration properties, soymilk and okara yield of soybean affected by agronomic factors. Nahrung 46: 141-143.
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[17]	Katayama M. and Wilson L. A., 2008. Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food. Journal of food science 73: 153-157.
[18]	Redondo-Cuenca A. M., Jose´ Villanueva S., Inmaculada M., 2007. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods. Food Chemistry 108 (2008) 1099–1105.
[19]	Kelbessa U. Alemu F. and Eskinder B., 2017. Natural fermentation of Enset (Ensete ventricosum) for the production of Kocho. Ethiopian Journal of Health Development; 11 (1): 75-81.

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APA Style

Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile. (2020). Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. International Journal of Nutrition and Food Sciences, 9(6), 150-153. https://doi.org/10.11648/j.ijnfs.20200906.12

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ACS Style

Tegene Atlaw; Misgana Banti; Wabi Bajo; Bilatu Agza; Tamene Haile. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. Int. J. Nutr. Food Sci. 2020, 9(6), 150-153. doi: 10.11648/j.ijnfs.20200906.12

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AMA Style

Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. Int J Nutr Food Sci. 2020;9(6):150-153. doi: 10.11648/j.ijnfs.20200906.12

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@article{10.11648/j.ijnfs.20200906.12,
  author = {Tegene Atlaw and Misgana Banti and Wabi Bajo and Bilatu Agza and Tamene Haile},
  title = {Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {6},
  pages = {150-153},
  doi = {10.11648/j.ijnfs.20200906.12},
  url = {https://doi.org/10.11648/j.ijnfs.20200906.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200906.12},
  abstract = {Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.},
 year = {2020}
}

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TY - JOUR
T1 - Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara
AU - Tegene Atlaw
AU - Misgana Banti
AU - Wabi Bajo
AU - Bilatu Agza
AU - Tamene Haile
Y1 - 2020/11/27
PY - 2020
N1 - https://doi.org/10.11648/j.ijnfs.20200906.12
DO - 10.11648/j.ijnfs.20200906.12
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 150
EP - 153
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20200906.12
AB - Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.
VL - 9
IS - 6
ER -

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Author Information

Tegene Atlaw

Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia
Misgana Banti

Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia
Wabi Bajo

Food Science and Nutrition Research, Melkasa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Adama, Ethiopia
Bilatu Agza

Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
Tamene Haile

Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia

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APA Style

Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile. (2020). Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. International Journal of Nutrition and Food Sciences, 9(6), 150-153. https://doi.org/10.11648/j.ijnfs.20200906.12

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ACS Style

Tegene Atlaw; Misgana Banti; Wabi Bajo; Bilatu Agza; Tamene Haile. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. Int. J. Nutr. Food Sci. 2020, 9(6), 150-153. doi: 10.11648/j.ijnfs.20200906.12

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AMA Style

Tegene Atlaw, Misgana Banti, Wabi Bajo, Bilatu Agza, Tamene Haile. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara. Int J Nutr Food Sci. 2020;9(6):150-153. doi: 10.11648/j.ijnfs.20200906.12

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@article{10.11648/j.ijnfs.20200906.12,
  author = {Tegene Atlaw and Misgana Banti and Wabi Bajo and Bilatu Agza and Tamene Haile},
  title = {Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {6},
  pages = {150-153},
  doi = {10.11648/j.ijnfs.20200906.12},
  url = {https://doi.org/10.11648/j.ijnfs.20200906.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200906.12},
  abstract = {Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.},
 year = {2020}
}

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