Malomo, O., Ogunmoyela, O.A.B., Oluwajoba, S.O. and Kukoyi, Iretimipo. (2012) Effect of Germinated Soy flour on the sensory acceptability of soy-wheat composite bread. Asian Journal of Natural and Applied Sciences,(Oyama,Japan) .1.,(3),. 97-106,
ABSTRACT
Germination is widely claimed as a means of correcting nutrient deficiencies of particular seeds, especially through alterations in the amino-acid balance of the proteins and enhancement of the content of vitamins Sprouts from soybean for example are actually described “Perfect”, because all the life-giving proteins, carbohydrates, oils, vitamins and minerals necessary to support life are stored within the seeds. This work showed that sprouting of soybean flour added to wheat flour not only enhances the aesthetic acceptability but also improves the mouth feel of the bread.
Keywords: Organoleptically, Fluorodinitrobenzene, Methionine, Valine, essential amino acid index (EAAI), requirement index (RI), biological values (BV)