Village scale technology for a novel snack food product based on high protein legumes
Smith, Hannah Elizabeth
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Village Texturizer is a small scale instrument that texturizes plant protein by press texturization, expanding utilization of high protein legumes. Ten formulations containing soy, peanut and/or cowpea flours were created through formulation software. Based on protein content and amino acid requirements for children (10-12 yrs), 5 formulations were texturized at 3 moisture contents (30, 35, 40%), 2 temperatures (300, 350˚F), 4 pressures (110, 120, 130, 140 psi). Shape retention decreased the number of viable samples to 26 which density, moisture, texture and water activity were analyzed. Eight samples were selected by comparison to a control (full fat soy) for protein solubility, digestibility and amino acid profile analysis. Formulation/parameter sets best suited for meeting the protein and amino acid requirements were: formulation 8 (80% defatted soy, 20% cowpea), 35% moisture, 300˚F, 120 psi; formulation 5 (70% full fat soy, 30% peanut (28% fat)), 35% moisture, 300˚F, 140 psi.