- 期刊
- OpenAccess
Effect of Roasting Temperatures and Times on Test Parameters Used in Determination of Adequacy of Soybean Processing
摘要
In this study, the effect of roasting temperatures (110, 120 and 130℃) and times (20, 40, 60, 80, 100 and 120 min) respectively on soybean protein quality test parameters was investigated. Results have revealed that urease activity decreased gradually with increasing time at 110℃, suggesting that the test could be a suitable indicator for both under processing and over processing as opposed to 120 and 130℃ where there was a sudden drop in urease activity. Results further showed that at 110℃, protein solubility in potassium hydroxide remained high with increasing time while at 120℃, protein solubility decreased inconsistently. On the other hand, protein solubility at 130℃ decreased steadily suggesting that the test could be a suitable indicator for both under processing and over processing. It was further observed that at all roasting temperatures, protein dispersibility index decreased gradually with the highest and lowest decreases observed at 130℃ and 110℃ respectively. Results further showed that at 130℃, protein digestibility and protein dispersibility index tests could yield results that were comparable with urease activity and protein solubility tests unlike at 110 and 120℃. The findings have demonstrated that roasting temperatures and times significantly affected the test parameters used in determining the adequacy of soybean processing. These findings justify the need to carefully consider roasting temperatures for potential applications of processed soybeans in animal feeds processing as well as product development for human consumption.