Zero Hunger (SDG 2), Good Health & Well-being (SDG 3)
Development and sensory analysis of a fermented product made from soymilk (glycine max) and baobab pulp (Adansonia digitata) Telma Magaia * , Cláudia Mapure and Elsa Maria Salvador Universidade Eduardo Mondlane, Department of Science biology, Science Faculty, Mozambique The development of new products with nutritional contributions that can improve diets and minimize the nutritional deficiencies of populations is of great importance. Soybean (Glycine max) and baobab pulp (Adansonia digitata) are known to be rich in nutrients that helps to maintain health by reducing the risk of chronic diseases, however the consumption of soybeans and baobab is not a common practice and its use is still at a relatively low level. Twelve formulations were prepared from water soluble extract of soybean and baobab in the following proportions: 60/40, 70/30, 80/20 and 90/10. The soy water soluble extract was left to ferment in 43°C using a culture starter (10%) composed by Streptococcus thermophilus and Lactobacilus bulgaricus during a time that varies from 6 to 8 hours until reach the pH values of 3.5, 4.0 or 4.5 and after the cooling process that the baobab pulp was added. The fermented products were submitted to sensory analysis by a panel composed by 30 persons selected at random, with to assess the acceptance and the intention of purchase. According to the results, the most acceptable formulation was 90/10 soy water soluble extract and baobab pulp respectively and most acceptable intention of purchase. Keywords: Fermentation, local food, nutrients, Glycine max, Adansonia digitata, sensory acceptance.
P21
© The Author(s), 2023
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