Assessment of soyabean as partial or complete replacement for groundnut in coating meals forsuya
✍ Scribed by Kembi, S. O. ;Odugbemi, B. T.
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 428 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Five vegetable protein suyu coating meals were formulated to contain 100: 0, 75 : 25, 50 : SO, 25 : 75 and 0 : 100% groundnut : soyabean in addition to a mixture of spices and seasonings used in traditional preparation of tsire-type suyu. Slices of beef loin muscles were coated with the formulated meals and roasted at 175 "C for I5 min. Samples of the hot freshly cooked tsire were held in heated (68°C) dry or humidified holding chambers for 90 or 180 min. The amount of coating meals bound by the beef slices decreased significantly (P < 0.05) while cook yield was not affected (P>O.OS) as more soyabean replaced groundnut in the coating meals. Protein, fat and ash contents of the raw tsire, and moisture, protein and ash contents of the cooked tsire were not affected (P > 0.05) by variations in coating meal. However, moisture content in the raw tsire increased (P < 0.05) with increasing proportion of soyabean in the coating meals. Sensory qualities of tsire declined significantly (P 0.05) only when the groundnut was completely replaced. Weight losses associated with hot chamber holding of the cooked fsire was significantly (P < 0.05) reduced by humidifying the chamber. Increased proportions of soyabean in coating meals reduced (PCO.05) weight losses by tsire only after an extended holding period.