title: Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production.
abstract: A process was developed for the production of a high-protein food ingredient, soy-agushie, from the residual by-product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by-product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy-agushie in traditional dishes. The scope of utilization of the soy-agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.
authors.affiliation: Department of Family and Consumer Sciences University of Ghana Legon Ghana.
authors.forename: Christina A
authors.initials: CA
authors.lastname: Nti
authors.affiliation: CSIR-Food Research Institute Box M.20 Accra Ghana.
authors.forename: Wisdom A
authors.initials: WA
authors.lastname: Plahar
authors.affiliation: CSIR-Food Research Institute Box M.20 Accra Ghana.
authors.forename: Nana T
authors.initials: NT
authors.lastname: Annan
keywords: Product development; quality characteristics; soymilk by‐product; soy‐agushie