The Effect Of Processing On Some Ant nutrient, Nutrient Composition And Sensory Properties Of Soybean Flour

ABSTRACT

The effect of boiling, roasting and fermentation on some of the ant nutritional factors (trypsin inhibitor, hemagglutinin and oligosaccharides — stachyose and raffinose) and the nutrient content and the sensory attributes of soybean flour produced by different methods (roasting, boiling and fermentation) were investigated. Proximate analysis, determination of the level of the antinutrients (with reference to the antinutritional levels of the raw soybean sample) and the sensory evaluation followed standard analytical procedures. Results revealed that processing has significant effect on the antinutrients and nutrient content but did not significantly affect acceptance. Boiling and fermentation increased crude protein, moisture, carbohydrate and ash content of the flour samples, while roasting resulted in an increase in fat, carbohydrate and fibre content and significant reduction in the crude protein content of the flour samples. Also the result demonstrated that boiling and roasting has significant reduction in the ant nutrient content of the flour samples over fermentation. The results also revealed that roasting reduced the mineral content of the flour samples while boiling and fermentation resulted in an increase in the mineral content. Therefore, they have potential use in formulation of complementary foods and as ingredient in food system.