Akingbala J O, Oguntimein G B, Sobande A O
Department of Food Technology, University of Ibadan, Nigeria.
Plant Foods Hum Nutr. 1995 Jul;48(1):73-80. doi: 10.1007/BF01089202.
Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtures were 23.0 and 25.5% on substituting 40% full-and defatted soy flours for yam flour, ash and crude fibre contents increased while carbohydrate content, swelling power, Brabender paste viscosities decreased with increase in soy flour substitution of yam flour. Colour, texture, taste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam flour. Up to 10% defatted and 20% full fat soy flour substitution for yam flour was acceptable for amala.
分别用脱脂大豆粉和全脂大豆粉替代10%、20%和40%的山药粉。评估了这种替代对山药粉的近似成分、膨胀力、溶解度、水结合能力、布拉班德粘度仪蒸煮特性以及熟糊（阿马拉）可接受性的影响。用40%的全脂和脱脂大豆粉替代山药粉时，混合物的蛋白质含量分别为23.0%和25.5%，随着大豆粉替代山药粉比例的增加，灰分和粗纤维含量增加，而碳水化合物含量、膨胀力、布拉班德糊粘度降低。混合粉制成的糊（阿马拉）的颜色、质地、口感和总体可接受性评分低于山药粉。用脱脂大豆粉替代10%、全脂大豆粉替代20%的山药粉用于制作阿马拉是可以接受的。
