Utilization of flour from germinated soybeans for high protein baked products
1988
Sugitha, I.M.
Data showed that generally the proximate composition of the sprouts increased with increasing germination time except for fat where it decreased as a result of germination. Starch and total sugar decreased as germination time progressed. Lysine content of the sprouts was significantly higher than the control. Trypsin inhibitor activity and lipoxygenase activity decreased as germination time was increased. However, between the two soaking solutions used, 2% ethanol was more efficient in decreasing the trypsin inhibitor activity as well as lipoxygenase activity. Loaf bread from composite of wheat flour and flour from germinated soybeans were inferior than the control (all wheat bread). It appeared that soybean flour can only be incorporated in loaf bread up to 10%. Incorporation of soybean flour higher than 10% resulted to loaf breads with poor loaf volume as well as low sensory scores. The bread tended to darken as the level of soybean flour increased. The same trends for biscuit was also observed.
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