Citation
Tasnim Farzana, . and Mohajan Suman, . and Hossain M. N., . and Ahmed M. M., . Formulation of a protein and fibre enriched soy-mushroom health drink powder compared to locally available health drink powders. pp. 129-138. ISSN 1394-035X
Abstract
Introduction: Protein malnutrition is a major concern in Bangladesh where there is a high dependence on cereal-based diets. Use of protein-calorie sources of plants like soybean and mushroom as a dietary supplement may provide a solution. This study was designed to formulate a high protein and fibre enriched soy-mushroom health drink powder and to compare its nutritional contents with locally available health drink powders. Methods : Soy-mushroom health drink powder was developed mainly from soy flour mushroom germinated wheat flour malt extract and milk powder. Three locally available health drink powders were randomly selected. Proximate and microbiological analyses and sensory evaluation were undertaken by standard methods. Data were analysed using Statistical Package for the Social Sciences (SPSS). Results : The moisture ash protein fat fibre carbohydrate and energy contents of the developed soy-mushroom health drink powder ranged from 3.04-3.96 3.23-7.4 8.98-21.37 1.10-10.13 0.04-1.50 59.93-81.58 and 363.54-416.40 kcal/100g respectively. The soy-mushroom product had the highest content of protein fibre energy and the lowest content of carbohydrate compared to the other health drink powders. Based on sensory analysis the soy-mushroom product showed high acceptability. Microbiological assessment showed the shelf life of this product to be one year. Conclusion: The soy-mushroom health drink powder was nutritionally superior to locally available health drink powders and could serve as a nutritional supplement.
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Official URL: http://www.nutriweb.org.my/mjn/publication/23-1/l....
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Abstract
Introduction: Protein malnutrition is a major concern in Bangladesh where there is a high dependence on cereal-based diets. Use of protein-calorie sources of plants like soybean and mushroom as a dietary supplement may provide a solution. This study was designed to formulate a high protein and fibre enriched soy-mushroom health drink powder and to compare its nutritional contents with locally available health drink powders. Methods : Soy-mushroom health drink powder was developed mainly from soy flour mushroom germinated wheat flour malt extract and milk powder. Three locally available health drink powders were randomly selected. Proximate and microbiological analyses and sensory evaluation were undertaken by standard methods. Data were analysed using Statistical Package for the Social Sciences (SPSS). Results : The moisture ash protein fat fibre carbohydrate and energy contents of the developed soy-mushroom health drink powder ranged from 3.04-3.96 3.23-7.4 8.98-21.37 1.10-10.13 0.04-1.50 59.93-81.58 and 363.54-416.40 kcal/100g respectively. The soy-mushroom product had the highest content of protein fibre energy and the lowest content of carbohydrate compared to the other health drink powders. Based on sensory analysis the soy-mushroom product showed high acceptability. Microbiological assessment showed the shelf life of this product to be one year. Conclusion: The soy-mushroom health drink powder was nutritionally superior to locally available health drink powders and could serve as a nutritional supplement.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Food supplementation |
| AGROVOC Term: | Glycine max |
| AGROVOC Term: | Triticum aestivum |
| AGROVOC Term: | Fibres |
| AGROVOC Term: | Proteins |
| AGROVOC Term: | Diet |
| AGROVOC Term: | Evaluation |
| AGROVOC Term: | Distilled water |
| AGROVOC Term: | Mashing |
| AGROVOC Term: | Germination |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/7824 |
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