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.
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ANOZIE, C (2021). The Effect Of Processing On Some Ant nutrient, Nutrient Composition And Sensory Properties Of Soybean Flour . Mouau.afribary.org: Retrieved Nov 19, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-some-ant-nutrient-nutrient-composition-and-sensory-properties-of-soybean-flour-7-2
CHIDINMA, ANOZIE. "The Effect Of Processing On Some Ant nutrient, Nutrient Composition And Sensory Properties Of Soybean Flour " Mouau.afribary.org. Mouau.afribary.org, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-some-ant-nutrient-nutrient-composition-and-sensory-properties-of-soybean-flour-7-2. Accessed 19 Nov. 2024.
CHIDINMA, ANOZIE. "The Effect Of Processing On Some Ant nutrient, Nutrient Composition And Sensory Properties Of Soybean Flour ". Mouau.afribary.org, Mouau.afribary.org, 23 Jul. 2021. Web. 19 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-some-ant-nutrient-nutrient-composition-and-sensory-properties-of-soybean-flour-7-2 >.
CHIDINMA, ANOZIE. "The Effect Of Processing On Some Ant nutrient, Nutrient Composition And Sensory Properties Of Soybean Flour " Mouau.afribary.org (2021). Accessed 19 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-some-ant-nutrient-nutrient-composition-and-sensory-properties-of-soybean-flour-7-2