‘Jenal Soy Shito’ an Alternative Source of Protein

Lucia Dzokoto, Nana Ama Donkor-Boateng, Evelyn Asare Antwi


Today’s companies need fresh thinking about how to operate and compete in the new economy. The hospitality industry operates within an increasing complex and competitive market environment. In Ghana there have been many debates on not using local ingredient to produce a recipe. Soybeans have been identified as the most nutritional of ingredient. The objective of this study is to use soybeans to prepare ‘shito’ to cater for vegetarians and non vegetarians. This product is known as ‘JENAL Soy Shito’. Due to undesirable inhibitors mostly found in soybean, treatment such as sorting and picking was done to inactivate these inhibitors. After these treatments, the soybean was roasted and milled into flour, which was used to prepare the ‘shito’. Data obtained from the sensory evaluation on the attributes of taste and aroma on shrimp and soy bean ‘shito’, was analysed using SPSS. The Kruskal Wallis test indicated that was no significant difference (p > 0.05) between the two samples in terms of taste. For aroma, the shrimp powdered ‘shito’ was preferred to the soy bean powdered ‘shito’.

Key Words: Protein, ‘Shito’, Soybeans.

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email: FSQM@iiste.org

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "contact@iiste.org" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright © www.iiste.org