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Nutritional evaluation of home‐prepared soy‐corn milk – a protein beverage

Olusola Omueti (Olusola Omueti (drart@infoweb.abs.net) is Biochemical and Nutritional Evaluator of Food and Crops, at the Institute of Agricultural Research & Training, Obafemi Awolowo University, Ibadan, Nigeria.)
E.B. Oguntona (E.B. Oguntona is Animal Nutrition Researcher, at the Department of Animal Nutrition, University of Agriculture, Abeokuta, Nigeria.)
Olayinka Jaiyeola (Olayinka Jaiyeola is a Food Technology Researcher, at the Institute of Agricultural Research & Training, Obafemi Awolowo University, Ibadan, Nigeria.)
O.A. Ashaye (Olayinka Jaiyeola is a Food Technology Researchers, at the Institute of Agricultural Research & Training, Obafemi Awolowo University, Ibadan, Nigeria.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 2000

Abstract

Freshly‐blanched soybean seeds, mixed with grains of freshly‐harvested green field maize were combined, in ratios of 5:1 (A), 4:1 (B), 3:1 (C); 2:1 (D), 1:0 (E) and 0:1 (F), to prepare soy‐corn milk. Dried flakes of soy‐corn milk were analysed for their in vitro digestibility (IVD) and assessed on the performance of rats fed with the test materials. Protein content of the blends increased with the increased amount of soybean in the blend. The IVD of Blend C (88 per cent) was superior to the IVD of all other test blends but was similar to that of casein (90 per cent). Highest weight gain, feed intake, estimated nitrogen intake, PER, BV and NPU were associated with Blend C, and values reported for this blend compared favourably with a casein diet. Implications of the results are discussed in terms of searching for a means of combating malnutrition.

Keywords

Citation

Omueti, O., Oguntona, E.B., Jaiyeola, O. and Ashaye, O.A. (2000), "Nutritional evaluation of home‐prepared soy‐corn milk – a protein beverage", Nutrition & Food Science, Vol. 30 No. 3, pp. 128-132. https://doi.org/10.1108/00346650010319723

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MCB UP Ltd

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