Effect Of Processing On Chemical, Functional And Sensory Properties Of Soybean Flour

ABSTRACT

The proximate composition, functional properties, and sensory attributes of soybean flours produced by different methods (germination, steaming, soaking) were investigated. Proximate analysis, determination of functional properties and sensory evaluation followed standard analytical procedures. Results revealed that processing had significant effect on the proximate and functional properties but did not significantly affect acceptance. Germination reduced protein, fat, and bulk density but increased water and oil absorption capacities, foam and emulsion stability, whippability, swelling index and wettability, over steaming and soaking. Germinated soybean flour has potential use in formulation of fabricated meat analogue, complementary foods and as ingredient in food systems.