Quality Evaluation of Soy-Acha Mixes for Infant Feeding

This work evaluated the chemical and sensory properties of Soy-acha complementary blends for infant feeding. Blanched acha flour (94–96° C for 20min), blanched Soybean flours (94–96C for 20min, 30min and 40min), and fermented soybean flours (12h, 18h and 24h in 1:3 v/v cold water) were analyzed for chemical composition. The 30min blanched and 18h fermented soy flours were each blended with the acha flour in the ratio of 0:10, 1:9, 2:8, 3:7 and 4:6 proportions. Soy acha blends were analyzed for chemical and sensory properties. Fermentation and blanching affected chemical composition of soybeans. Protein contexts increased significantly (P<0.05) from 36.01 to 47.67% for 30min blanching, and to 44.26% for 24h fermentation. Carbohydrate content decreased significantly (P<0.05). Soy flour (fermented or blanched) addition increased protein, crude fiber, fat and ash contents; and improved the energy value but decreased carbohydrate contents of the blends.