Effects of Soaking Time and Temperature on the Nutritional Content and Sensory Quality of Soybean Flour and Milkffects of Soaking Time and Temperature on the Nutritional Content and Sensory Quality of Soybean Flour and Milk
Soybean plays a great role to reducing protein-energy malnutrition. However, the major problems in raw soybeans are off-flavor. Processing also affect nutritional value unless optimum processing methods were used. Thus, this investigation was carried out to evaluate the effect of soaking temperature and time on proximate composition and sensory properties of soy products made from soybean variety AFGAT (Glycine max). Two soaking temperatures hot water (40°C) and ambient temperature (25°C) and three soaking times (8, 12 and 16 hrs) were considered in the experiment. The study revealed that soaking time and the temperature had significantly (p<0.05) affected proximate composition of soybean products. Flour protein content was significantly affected by soaking time and temperature. A higher value (44.26%) was observed at 16 hrs soaking time with 40°C soaking temperature. The result was slightly greater than the raw soy flour (44%). Flour fat content was 21.98% for soybean soaked for 8 hrs at 40°C. This result was found to be higher than the raw (20.80%). Significantly higher flour fiber content (3.77%) was obtained at 16 hrs soaking time with 40°C. The fiber content appeared to increase with increasing soaking time at 40°C. Soy milk proximate composition was significantly affected by soaking time and the temperature.
