The Effect Of Variety And Processing Methods On The Protein Content Of Soya Bean Flour.
ABSTRACT
The effect of processing method
and variety on the protein content of soya bean flour were examined. Three
different varieties of Soya beans ( Glycine Max). was used, designated as TG X
1019 2E, TG X. 1740 2F, AND TG X 1448 2E , obtained from international
institute of Tropical Agriculture (IIT) Ibadan, Nigeria. The boiling and
Roasting methods were used for processing the samples. Comparative analysis
carried out on the processed and unprocessed, flour samples show that both
processing methods increased the protein content of all the samples. The
results obtained with 0.2g of each samples were as follows; TG X 1019 2E
contains 38.063% protein for the boiling methods, and 36.750% protein for the
roasting methods against 28.875% protein for the unprocessed flour sample. TG X
1740 2F contains 33.250% and 31.930% respectively with 28.875% for the
unprocessed (control) sample. TG X 1448 2E had36.313% AND 32.375% proteins
respectively with 27.125% protein for the unprocessed (control) sample. The results
show that the boiling method of processing had greater advantage of increasing
the protein content. It was also observed that TG,X 1010 2E variety had higher
protein over the other varieties.
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ONUGFIA, O (2021). The Effect Of Variety And Processing Methods On The Protein Content Of Soya Bean Flour.. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-processing-methods-on-the-protein-content-of-soya-bean-flour-7-2
ONYINYECHI,, ONUGFIA. "The Effect Of Variety And Processing Methods On The Protein Content Of Soya Bean Flour." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 28 Jun. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-processing-methods-on-the-protein-content-of-soya-bean-flour-7-2. Accessed 23 Nov. 2024.
ONYINYECHI,, ONUGFIA. "The Effect Of Variety And Processing Methods On The Protein Content Of Soya Bean Flour.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 28 Jun. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-processing-methods-on-the-protein-content-of-soya-bean-flour-7-2 >.
ONYINYECHI,, ONUGFIA. "The Effect Of Variety And Processing Methods On The Protein Content Of Soya Bean Flour." Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-processing-methods-on-the-protein-content-of-soya-bean-flour-7-2