Effects of Okara Flour Addition on the Physiochemical and Sensory Properties of Tuwo Shinkafa
FFalana Oreoluwa
The growing demand for nutrient-enriched traditional foods and sustainable food processing has led to the exploration of okara, a soybean by-product, for its nutritional and functional benefits. Tuwo shinkafa, a rice-based staple widely consumed in Northern Nigeria, is rich in carbohydrates but low in protein and fiber. This study investigated the effect of okara flour addition on the physicochemical, functional, and sensory properties of Tuwo shinkafa. Rice flour was substituted with okara flour at 5%, 10%, 15%, 20%, and 25% levels, alongside a 100% rice flour control. The flour blends were evaluated for proximate composition, functional and pasting properties, while the final Tuwo samples were assessed through sensory evaluation. Results showed that okara addition significantly enhanced protein (up to 9.56%), fiber (3.44%), fat (2.85%), and ash content, while carbohydrate levels declined from 79.42% in the control to 63.41% in the 25% okara blend. Functional analysis revealed improved water absorption capacity and swelling index, contributing to better consistency. Among all samples, the 10% okara blend (TUC) was rated highest in taste, texture, and overall acceptability by sensory panelists. In conclusion, the inclusion of okara flour in Tuwo shinkafa offers a sustainable approach to enhancing its nutritional value while maintaining consumer appeal. This study supports the valorization of agro-industrial by-products to improve local diets and reduce food waste.
Directly relevant to Nigerian food security and malnutrition challenges. Adding okara flour valorizes waste and improves nutrition in Tuwo shinkafa, a northern staple.