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Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]
Abstract
An experiment was conducted to assess four different processing methods which include raw, sprouting, salt treating, cooking and roasting on proximate composition and antinutritional factors of differently processed soybean. Results showed that there was an increase in crude protein (40.13-56.66%), crude fibre (15.26-22.34%) and crude fat (12.27-18.94%) of differently processed soybean. There was a decrease in Nitrogen free extract (0.01-21.88%), calcium (0.33-0.43%) and phosphorus (0.12-0.18%) of differently processed soybean. Results of antinutritional factor revealed a decrease in trypsin inhibitor (3.51-24.54 mg/100 g), oxalate (15.00-25.00 mg/100 g), phytic acid (29.70-45.10 mg/100 g) and tannins (4.57-8.07 mg/100 g) of differently processed soybean. All the local processing methods were effective in enhancing proximate composition and reducing antinutritional factors.
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Antinutritional factors, cooking, proximate composition, roasting, salt treatment, sproutingArticle Metrics
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Copyright (c) 2013 Asian Network for Scientific Information
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Maidala, A., Doma, U., & Egbo, L. (2013). Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]. Pakistan Journal of Nutrition, 12(12), 1057–1060. https://doi.org/10.3923/pjn.2013.1057.1060
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