Optimization of soybean pre-treatment processes for the improvement of their nutritional, biochemical and bioactive characteristics
1 Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B. P. 7021, Ouagadougou, Burkina Faso.
2 Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, B.P.176, Dedougou, Burkina Faso.
3 Laboratory of Biochemistry and Chemistry Applied (LABIOCA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
Research Article
World Journal of Advanced Research and Reviews, 2022, 15(02), 129–138
Article DOI: 10.30574/wjarr.2022.15.2.0700
Publication history:
Received on 07 June 2022; revised on 01 August 2022; accepted on 03 August 2022
Abstract:
Soybeans (Glycine max) are one of the most widely grown oilseeds in the world. Soybeans are processed into several products. However, during these transformation processes, the nutritional value of the beans can be greatly affected. Therefore, it was important to find optimal conditions under which soybeans can be processed while retaining their nutritional value. The objective of the study was therefore to improve the nutritional composition of soybeans while optimizing the different processing techniques. Thus, untreated (EN), dehulled (ED), sprouted (EG), roasted (ETO,) and distilled water soaked (ET) soybeans were used to determine the proximate, bioactive and anti-nutritional composition. Sprouted (EG) and dehulled (ED) beans were subjected to temperature and time factors respectively to determine the action of these factors on the nutritional composition of soybeans. The results show that the different types of samples are rich in protein (37.98±2.75 g/100g DM), fat (20.02±1.87 g/100g DM), potassium (1838.68±2.75 mg/100g DM), and magnesium (276.45±8.47 g/100g). Sprouted seeds (ED) and hulled seeds (ED) showed the best nutritional potential. The effect of soaking temperature on shelled seeds and the monitoring of germination at 24h, 48h, and 72h allowed for optimizing the nutritional properties of soybeans. Thus, the samples germinated at 24 h showed the highest energy value while the seeds germinated at 72 h are more suitable in terms of functional foods and the hulled soybeans soaked at 40°C have a high food potential. These data are very important in food industries and for possible formulations.
Keywords:
Soybeans; Nutritional value; Optimization; Process technology
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