Development and evaluation of processing technologies to improve the utilization of soybean products and enhance the nutritional value of foods in Sub-Saharan Africa

Gulkirpik, Ece

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https://hdl.handle.net/2142/115884 Copy

Description

Title

Development and evaluation of processing technologies to improve the utilization of soybean products and enhance the nutritional value of foods in Sub-Saharan Africa

Author(s)

Gulkirpik, Ece

Issue Date

2022-07-07

Director of Research (if dissertation) or Advisor (if thesis)

• Engeseth, Nicki J.
• Andrade Laborde, Juan E.

Doctoral Committee Chair(s)

Lee, Youngsoo

Committee Member(s)

• Feng, Hao
• Mugabi, Robert

Department of Study

Food Science & Human Nutrition

Discipline

Food Science & Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

Ph.D.

Degree Level

Dissertation

Keyword(s)

• malnutrition
• sub-Saharan Africa
• soybeans
• soy flour
• soy protein concentrate
• oxidation
• extrusion
• complementary foods

Abstract

Soybeans are rich in protein, fiber, and micronutrients such as minerals and fat-soluble vitamins. Soybean has the potential to overcome malnutrition, especially protein deficiency, which persists throughout Sub-Saharan Africa (SSA). However, the availability of soybean products and byproducts such as soybean flour and low-fat cake for human consumption is restricted. To increase the availability of soybeans for human consumption, alternative processing methods are required, particularly those that improve the stability and quality of soybean products. The ultimate goal is to create sustainable solutions to boost low-income populations' utilization of soybean-based or -enhanced foods, thereby promoting human health and economic growth. Full-fat soybean flour (FFSF) is a low-cost ingredient used in SSA to supplement cereal-based blends’ protein content. Unfortunately, the high polyunsaturated oil content limits its use in food applications in most tropical climates. In the scope of first study, the effect of traditional pretreatment methods on the oxidative stability of FFSF was examined by storing the treated samples under commercial storage conditions in two cities in Ghana, and under room and accelerated conditions. The results indicated that pretreatment, storage conditions, and time, both alone and in combination, have a noticeable impact on the oxidative stability of FFSF. While not optimized in this study, standard processes like germination and soaking increase FFSF's oxidative stability, hence extending its shelf life. Despite its widespread recommendation in the field, the use of roasting accelerates oxidation. The soy cake/meal is another stream of processed soybeans, and it is the principal by-product obtained after oil extraction. Due to inadequate processing capabilities and the high cost and complexity of current techniques, the production of soy protein concentrate (SPC) from soy cake is limited in SSA. To overcome this challenge an alternative low-resource demanding SPC production method was developed and evaluated in terms of the nutritional and functional quality of the final SPC material. This alternative processing method was also implemented in Uganda by using locally available equipment and materials. The results indicated that with the alternative water-wash processing method, SPC with a protein content higher than 60% and lower oil and phytic acid content from defatted and low-fat soy flour can be produced. It was also observed that SPC materials produced with this method had lower oxidation and higher in-vitro protein digestibility than the starting materials. The utilization of SPC produced with the alternative method in extrusion and as a composite flour was also examined. SPC was extruded using white corn grits in varying ratios. Protein, oil, and ash accumulation, as well as protein quality, improved with higher SPC inclusion. Overall, incorporating SPC into an extrusion process was technologically feasible, resulting in a nutrient-dense extruded snack. SPC was also used to produce porridges for complementary feeding using white maize flour. SPC enriched flours included greater protein, oil, and ash, but less crude fiber and total carbohydrate compared to white corn flour. With the addition of water and oil, blended flours were converted into porridges suitable for 9-11-month-old infants. The energy, protein, and oil content of SPC-enhanced porridge formulations meet Codex and WHO criteria for complementary foods for infants and young children.

Graduation Semester

2022-08

Type of Resource

Thesis

Copyright and License Information

Copyright 2022 Ece Gulkirpik

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