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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)

ISSN:2141-7016

Article Title: Production of Vegans Shito Using Soya Beans (Glycine Max)
by Stella Appiah1, Alice Boateng, Dorothy Ampem Darko and Doris Konadu Boateng

Abstract:
Many people (especially vegans) do not enjoy shito, a Ghanaian preserved hot pepper sauce prepared from animal protein foods such as dry smoked herrings, shrimps, tuna and beef due to religious and ill health reasons. Soya bean (glycine max) is a species of legume belonging to the leguminosae family which is engaging the attention of nutritionist and food scientist. It has numerous health benefits and suitable for all ages. It is a high biological plant protein, contains essential amino acids and can be used as a substitute of the animal protein to prepare shito. Qualitative survey was used and soya bean was processed into flour to prepare shito. The sensory attributes of taste, texture, flavour were used to determine if there is any difference between animal source and Soya bean shito and that of a mixture of the two shito. T-test was used to determine the significance difference of the taste, texture, and flavour of the two sampled shito using Microsoft Excel and SPSS computer software. The results show that there were no significant difference in the taste (with p-value = 0.649), flavour (with p-value = 0.133) at 5% significance level. However, the results revealed that there were significant difference (p-value = 0.0000) in the texture of the samples. It is recommended that Soya Shito can be substituted for Animal Protein Shito to be enjoyed by all age groups irrespective of health or religion.
Keywords: vegans, essential amino acids, leguminosae, recipe and shito
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom

 

 

Copyright © Journal of Emerging Trends in Engineering and Applied Sciences 2010