Nutritive properties of soya bean grain and soya bean products
2004
Zilic, S.
In the present study, grain of soya bean cultivars Bosa and ZPS 015 was subjected to treatments of micronization, dry and wet extrusion, autoclaving and microwave treatment. Depending on the technological process applied, grain was subjected to the temperatures ranging from 60 deg C to 150 deg C for 25-30 seconds during extrusion to 30 minutes during autoclaving. The content of oil, fatty acids, total proteins, water soluble and proteins soluble in solutions of salt, available lysine, trypsin inhibitors and activities of isoenzyme of lipoxygenases 1, 2 and 3 and urease were analysed in the obtained products. Considering that applied treatments have different sources of heat, the exposure of grain to high temperatures causes various processes within the grain what lead to changes in the chemical composition, i.e. changes in nutritive values. The analysis of the chemical composition was also performed on fresh grain, flour and obtained products after five-month storage at temperatures of 20 deg C and -20 deg C. According to obtained results it cannot be concluded that there are regularities in changes of observed chemical parameters of soya bean products caused by storage conditions.
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