TECHNOLOGICAL, CHEMICAL AND MICROBIOLOGICAL STUDIES ON SOYA BEAN BY-PRODUCT

Abstract

The aim of this study was increasing the protein quality of some stable foods using a cheap source of high quality protein such as okara ( a by - product of soybean processing), also, this source was highly available. The stable foods included balady bread, stewed beans, white tehena and taamya as a major foods consumed by low income population in Egypt. These foods were fortified at a level of 10% okara on dry weight basis. The obtained results could be summarized as the following: 1- The chemical analysis of okara was 7.2% moisture, 30.7% protein, 4.0% fat, 3.7% ash and 61.6% total carbohydrates. 2- The protein content of the experimental foods was 20.6%, 8.5%, 7.1% and 15.6% for white tehena , balady bread, stewed beans and taamya, respectively. While, the fortified foods with okara, the protein content was 24.0%, 10.4% , 9.7% and 17.5% for white tehena, balady bread, stewed beans and taamya respectively. Also the same behaviour was recorded for fat content of these foods (except white tehena). Whereas, the carbohydrate content was decreased for the fortified foods with okara (except stewed beans). 3- The obtained results of the microbiological profile indicated that Coliform bacteria, Staphylococcus aureus, Bacillus cereus, Molds and Yeasts were not detected in dried okara; but it was contained a low level of Aerobic bacterial count (28 x I 0 CFU I g).