Rapando, P.L., Serrem, C.A. and Serem, D.J. (2020) Effect of Soy Fortification on the Quality of Mkarango a Traditional Kenyan Fermented Maize Meal Snack. Food Science & Nutrition, 8, 5007-5016.
https://doi.org/10.1002/fsn3.1798

has been cited by the following article:

• TITLE: Effect of Gum Arabic from Acacia senegal var. kerensis and Texturized Soy Protein on Pysico-Chemical Properties of Protein-Rich Snack Stick

  AUTHORS: Edward Mukundi Njeru, Mary Omwamba, Symon Maina Mahungu

  KEYWORDS: Gum Arabic, Protein, Snack, Hydrocolloids, Nutrition

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.1, January 10, 2025

  ABSTRACT: Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p