Matabura Victor V, Rweyemamu Leonard M P
Department of Food Science and Technology, University of Dar es Salaam, P. O. Box, 35134, Dar es Salaam, Tanzania.
J Food Sci Technol. 2022 Oct;59(10):3794-3805. doi: 10.1007/s13197-022-05397-1. Epub 2022 Mar 6.
Formulation of plant-based food ingredients rich in nutrients is becoming a viable intervention to enhance food security. In this study, a novel soy-moringa beverage was produced using two processing methods. Method I involved blending soymilk and moringa juice, whereas method II dealt with the co-grinding of soymilk together with blanched moringa leaves. The proximate and mineral compositions, pH, total dissolved solids, and viscosity of the soy-moringa beverages were carefully analysed using standard methods. The results showed different nutritional compositions in the soy-moringa beverages formulated. Moreover, method II was found to be the most effective technique to process the soy-moringa beverage. Hence, the proximate compositions were observed to increase significantly ( < 0.05) with an increase in moringa leaves. The amounts of protein, fat, ash, fibre and carbohydrates increased by 49.77%, 8.59%, 84.85%, 85.71%, and 114.56%, respectively with the increase of moringa leaves. The concentrations of -carotene, iron, calcium, copper, magnesium, and potassium presented an increasing trend by 147%, 40%, 284%, 30%, 12% and 190%, respectively as moringa leaves increase. The quantitative data on nutritional values and physicochemical properties suggested that the soy-moringa beverages produced with 30 and 40% moringa leaves under method II could be suitable to address undernutrition for vulnerable people.
配制富含营养的植物性食品成分正成为增强粮食安全的一种可行干预措施。在本研究中，采用两种加工方法生产了一种新型大豆-辣木饮料。方法I是将豆浆和辣木汁混合，而方法II是将豆浆与焯过的辣木叶一起共研磨。使用标准方法仔细分析了大豆-辣木饮料的近似成分、矿物质成分、pH值、总溶解固体和粘度。结果表明，所配制的大豆-辣木饮料具有不同的营养成分。此外，发现方法II是加工大豆-辣木饮料最有效的技术。因此，随着辣木叶用量的增加，近似成分显著增加（<0.05）。随着辣木叶用量的增加，蛋白质、脂肪、灰分、纤维和碳水化合物的含量分别增加了49.77%、8.59%、84.85%、85.71%和114.56%。随着辣木叶用量的增加，β-胡萝卜素、铁、钙、铜、镁和钾的浓度分别呈现出147%、40%、284%、30%、12%和190%的增加趋势。关于营养价值和理化性质的定量数据表明，在方法II下用30%和40%辣木叶生产的大豆-辣木饮料可能适合解决弱势群体的营养不良问题。
