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Foods 2017, 6(2), 12; doi:10.3390/foods6020012

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

1
Department of Food Sciences and Quality Control, Institut Universitaire de Technologie (IUT), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
2
Department of Biological Sciences, Faculty of Science, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
3
Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
*
Author to whom correspondence should be addressed.
Received: 16 September 2016 / Revised: 30 December 2016 / Accepted: 17 January 2017 / Published: 10 February 2017
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Abstract

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8–27.9 g/100 g), the ash content (3.5–3.6 g/100 g), and the total polyphenols (0.29–0.51 g/100g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8–46.0 g/100 g) and lipid contents (21.4–29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22–0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01–0.30 g/100 g) and soluble proteins (4.0–29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20–30 g/100 mL), a decrease in the swelling power (1.3–2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18–210 cP) of the flour slurry after soaking and roasting. All these qualities—needed for producing nutritious flour for infants—highlighted the efficiency of these endogenous technologies. View Full-Text
Keywords: soybean flour; soaking; roasting; physicochemical properties; viscosity soybean flour; soaking; roasting; physicochemical properties; viscosity
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MDPI and ACS Style

Agume, A.S.N.; Njintang, N.Y.; Mbofung, C.M.F. Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour. Foods 2017, 6, 12.

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