Physico-chemical characteristics and the effects of processing methods on the nutritional and anti-nutritional quality of soybean (Glycine max (L.) Merrill)
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Date
2023-10-09
Journal Title
Journal ISSN
Volume Title
Publisher
Asian Food Science Journal
Abstract
The present investigation was carried out to determine the physico-chemical characteristics and
effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean
seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on
these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to
different processing methods which were sorted, washed, dried, and milled into flour (Sample A-
Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 o C for 10 h and milled into flour
(Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 o C for 10 h,
roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically-
dried at 60 ± 2 o C for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed
that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm
breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m 3 bulk density,
1181.03 ± 11.72 kg/ m 3 true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration
capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index.
The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (h o )
9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87
%), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99
%) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69
- 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g
while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12
to 5.01 %. The overall results of the current study revealed that the processing methods of
soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed
that processing methods can significantly improve the nutritional qualities of soybeans while
substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.
Description
Asian Food Science Journal Volume 22, Issue 10, Page 60-69, 2023; Article no.AFSJ.107111
Keywords
physico-chemical characteristics, processing methods, nutritional values, anti-nutritional quality, soybean.