Chemical, Amino Acid Profile and Sensory Quality of “Ogiri Soya” Produced from Soya Bean (Glycine Max)

Nzelu, I. C.^* & Ubaka, K. K.

Department of Food Technology, Federal Polytechnic, Oko, Anambra State, Nigeria

Dr. Nzelu, I. C., Department of Food Technology, Federal Polytechnic, Oko, Anambra State, Nigeria.

Keywords: Ogiri Soya; Proximate; Amino Acid; Sensory Qualities

Abstract

The proximate, amino acid and sensory quality of “Ogiri” soya produced from soya beans (Glycine max) were studied. The “Ogiri” soya had 43.27±0.08%, 41.30±0.25% and 9.62 ±0.20% for crude protein, crude fat and carbohydrate contents respectively. Its energy value amounted to 2541.29KJ/100g. Reasonable quantities of all the essential amino acids (EAAs) including histidine were obtained. In g/100g unit, lysine was 6.36±0.14, leucine was 8.20±0.20, Isoleucine was 3.60±0.70, valine was 4.74±0.04, phenyalanine was 4.61±0.30 while methionine was 1.07±0.10. Glutamic and aspartic acids had the highest concentrations of 15.89±0.02 and 11.53±0.00 respectively. There was no significant difference between “Ogiri” soya and “Ogiri egwusi” when used to flavoured bitter leaf soup. Soya beans could thus be used as the raw for “Ogiri” production.

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