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

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

Zeritushashego

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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

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Abstract

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

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No external funding was declared for this work.

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The authors declare no conflict of interest.

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How to Cite This Article

Zeritushashego. 2019. \u201cEffects 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\u201d. Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 19 (GJSFR Volume 19 Issue D3).

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GJSFR Volume 19 Issue D3

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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-D Classification FOR Code: 070199

Submission ReceivedSeptember 3, 2019
Peer Review Double Blind
Handling Editor
Accepted September 25, 2019
Published October 10, 2019

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October 11, 2019

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