Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products

Dogra, J Dhaliwal, YS Kalia, M

J. Dogra et al., Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products, J FD SCI M, 38(5), 2001, pp. 453-457

16

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

453 - 457

ISI

0022-1155(200109/10)38:5<453:EOSGHA>2.0.ZU;2-P

Soybeans obtained from variety "Green" were cleaned, soaked (12 h), germina ted (48 and 96 h), heated (80 degreesC for 15 min) and roasted (20 min) bef ore converting into flour fineness. Protein and fat contents were found to increase with germination of soybeans. Heat treatment given to soaked and s oaked and germinated (48 and 96 h) samples increased the contents of the nu trients, while roasting of soybeans slightly decreased the protein and fat contents. Free fatty acids, free amino acids, the total carbohydrates and s tarch contents decreased with different treatments. Diastase and protease a ctivities increased with increase in germination period, However, trypsin i nhibitor activity was reduced with soaking, germination and heating of soyb eans. Supplementation of wheat flour with soybean flours up to 15 % was acc eptable for making acceptable quality nann and kultche. The higher levels o f soybean were acceptable for making gulgulae (upto 20 %), bhuturu (upto 30 %) and babru (upto 30 %), The heat treatment given to soaked, soaked and g erminated (48 and 96 h) soybeans further improved the acceptability of the products.