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Effect of soaking and boiling on chemical and functional properties of soybean cultivars
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Abstract: Variations among soybean cultivars in theis chemical compositions were detected in the present detected in the present work. By using both boiling and /or soaking methods. It was found that Giza 83 had highest protein content than another seed cultivars. Fat content of whole soybean seed cultivars ranged from 19.70 to 22.25. the cultivar of clark had lowest content of trypsin inhibitor but highest content of phytic acid and tanninis. Soaking and boiling treatments decreased the content of protein, fat ash and crude fiber contents both using water or 0.5% NaHCO3. The antinutritional factors in soybean seeds were reduced by soaking and boiling processes either by water or 0.5% NaHCO3. concerning soybean cultivars, Giza 83 ranked as the most cultivars having the highest fioaming capacity followed by Clark, Giza 35 and Giza 22. defatting soybean was the most treatment produced the higher functional properties than whole soybean seeds in all cultivars and all treatments.
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| Publication year |
2008
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| Pages |
451-461
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| Organization Name |
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| serial title |
J. Biol. Chem. Environ. Sci
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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