Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans

Karkle, Elisa Noemberg Lazzari; Beléia, Adelaide Del Pino

doi:10.1590/s0101-20612010000400034

Cited by 27 publications

(14 citation statements)

References 7 publications

(14 reference statements)

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“…The results of the phytic acid content assessment of the complementary diet suggest that the minerals present will be available for absorption by the children. This result is similar to the findings of Karkle and Beleia () in which minimal reduction in phytate content was recorded when soybeans were cooked. Phytic acid is rather better reduced by soaking.…”

Section: Discussionsupporting

confidence: 91%

“…Phytate has been the focus of much research. Phytate is present in soybeans in concentrations up to 2.3% of the grain's dry weight (Karkle & Beleia, ). Phytates are known for causing mineral deficiency in populations that have grain‐based diets, and it is also a concern in specific groups that have marginal mineral intake, such as infants, teenagers, pregnant women, and the elderly (Weaver & Kannan, ).…”

Section: Discussionmentioning

confidence: 99%

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Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

2018

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The nutritional quality of food transcends the availability of nutrients in food to being utilizable by the consumer. In this study, a complementary diet for infants was formulated with quality protein maize, soybean protein concentrate, and cassava starch. The formulated diet was extruded and the effect of extrusion on some antinutritional factors and in vitro protein and starch digestibilities of the meals were assessed. The amino acid profile of the samples was determined while other protein quality indices were calculated. The essential amino acid index of the formulated meal ranged from 87.3 in tryptophan to 133.7 in tyrosine-phenylalanine. Protein efficiency ratio of the formulated meal ranged from 1.20 to 2.45. The calculated biological value ranged from 92.57 to 95.20%.Extrusion cooking significantly improved the in vitro protein and starch digestibilities and significantly reduced some antinutritional factors of the formulated meals. Practical applicationsAdequate nutrition during infancy and early childhood is fundamental to the development of each child's full human potential. It is well recognized that the period from birth to 2 years of age is a "critical window" for the promotion of optimal growth, health, and behavioral development. Longitudinal studies have consistently shown that this is the peak age for growth faltering and common childhood illnesses. Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of 5 are malnourished and of all deaths of children lower than 5 years of age are directly or indirectly attributable to malnutrition hence the reason for carrying out this study. Foods with balanced amino acid profile can be obtained by mixing legumes and cereal grains. Extrusion cooking utilizes the high temperature short time phenomenon which is effective for the improvement of the biological value of food. K E Y W O R D S amino acid profile, antinutritional factors, complementary diet, essential amino acid, extrusion cooking, in vitro protein digestibility, in vitro starch digestibility, protein quality, quality protein maize, soybean protein concentrate

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

2018

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“…Although additional time is required, soaking process is *Corresponding author still the only inexpensive and simple method considering its multi-effects in enhancing nutritional value and lowering the anti-nutritional factor (Mumba et al, 2004). This includes significant reduction of phytate (Karkle and Beleia, 2010), increase of total soluble solid (Arbianto, 1978) and decrease of oligosaccharides, sucrose content and also tannins (Egounlety and Aworh, 2003). Other steps of tempeh production are the same as the method used by most producers except some might varies in terms of incubation time, temperature and packaging materials.…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Pisol

Abdullah

Khalil

et al. 2015

MJM

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Aims: There are many methods of soybean tempeh production as they vary according to the producers. Isolation of lactic acid bacteria (LAB) from tempeh was carried out at different stages of the tempeh production to examine the occurrence of LAB and to identify the isolates. Methodology and results: Morphological, physiological and chemical characteristics with the use of API 20 Strep, API 50 CHL kit and 16S rRNA gene sequences were employed to identify LAB. By using API 20 Strep and API 50 CHL kit, fourteen LAB were obtained and twelve isolates have been successfully identified: seven coccus LAB isolates as Enterococcus faecium, four cocci-bacilli as Leuconostoc mesenteroides ssp. mesenteroides, one bacilli as Lactobacillus delbrueckii ssp. delbrueckii. Meanwhile, two bacilli isolates were categorised as unidentified strain. On the other hand, molecular identification using 27f and 1429r primer had revealed that L. mesenteroides and L. delbrueckii were identified as Leuconostoc lactis and Leuconostoc sp. respectively. Whereas, two previously unidentified bacilli isolates were identified as Alicyclobacillus sp. Conclusion, significance, and impact of study: This result shows that various types of LAB was detected at every stages of tempeh production and had been identified by using two different techniques. The unique characteristics of LAB offer their potential towards food and pharmaceutical industry.

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“…Phytate content reduced after soaking (455 mg/100 g) and boiling (450 mg/100 g), where the reduction was 26%. According to Karkle and Beleia [48], significant reduction (23-30%) in phytate content occurred after soaking and boiling does not caused additional reduction. Phyate was reduced further after fermentation process (255 mg/100 g).…”

Section: Total Phenolic Contentmentioning

confidence: 96%

Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh

Raob¹

2014

J Nutr Food Sci

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Background:The effects of processing towards changes in contents of macronutrient, total phenolic and antinutrient during preparation tempeh was studied. Tempeh preparation was carried out using the usual method used in the tempeh cottage industry in Malaysia. Methods:The samples studied were in the form of raw, soaked, cooked soya bean and tempeh. Macronutrients, total dietary fiber (TDF), total phenolic, phytate and oxalate were determined using AOAC method, Folin-Ciocalteu assay, Anion Exchange Column (AEC) and Oxalate kit, respectively. Each analysis was carried out with minimum of four replicates for every sample.

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Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans

Cited by 27 publications

References 7 publications

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh

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