Effect of processing method on nutritional quality of black soybean

Abstract

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer. Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (P0.01) differences in dry matter, crude protein, ether extract, ash and crude fibre content of black soybean among different groups compared to control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.

Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

“…The values for rice were in the comparable range of crude protein (7.74%–14.76%), crude fat (0.07%–2.17%), total ash (0.39%–1.63%), crude fiber (0.23%–1.17%), carbohydrates (83%–91.8%), iron (0.27–2.65 mg/100 g DM), and calcium (7.16–33.34 mg/100 g DM) reported in previous studies (DFTQC, 2017; Subedi et al., 2016; Verma & Srivastav, 2017). The values for soybean were in the comparable range of crude protein (33.3%–47%), crude fat (14%–22%), total ash (3.8%–5.3%), crude fiber (3.7%–6.6%), and carbohydrates (20.9%–41.5%) reported in previous studies (Agume et al., 2017; DFTQC, 2017; Gebrezgi, 2019; Joshi & Rahal, 2018; Kamboj & Nanda, 2016; Michels et al., 2016; Xiao et al, 2021). Iron and calcium content in soybean were also within the range of 7.31–10.4 mg/100 g DM for iron and 192.75–240 mg/100 g DM for calcium in previous studies (DFTQC, 2017; Kamboj & Nanda, 2016; Xiao et al, 2021).…”

“…Sel‐roti prepared by the incorporation of RSF was significantly superior (p < .05) in color and appearance as compared to those prepared by the incorporation of GSF and NSF. Higher sensory scores for Sel‐roti prepared by incorporation of RSF and GSF were probably associated with the breakdown of protein to small moieties (Eke & Akobundu, 1993; Joshi & Rahal, 2018), which promotes Maillard browning in fried products (Bordin et al., 2013; Tamanna & Mahmood, 2015). Comparatively higher scores for Sel‐roti prepared by incorporation of RSF were probably due to their high oil absorption capacity and associated glossiness.…”

“…Products rich in fats and oil generally have better glossiness (Gillatt, 2001). An increase in the oil absorption capacity of RSF was possibly associated with the breakdown of protein to small moieties, which unmask the nonpolar residues from the interior of native molecules (Eke & Akobundu, 1993; Joshi & Rahal, 2018; Kinsella, 1976).…”

“…The texture of Sel‐roti prepared by incorporation of RSF was significantly superior (p < .05), followed by the incorporation of GSF, and the least was reported for the incorporation of NSF. This could be associated with a higher proportion of low molar mass protein in roasted and germinated flour as compared to normal flour (Joshi & Rahal, 2018; Kavitha & Parimalavalli, 2014), which reduces the hardness and stiffness of the products and makes them crispier due to the disruption of the starch matrix (Dueik et al., 2014; Surojanametakul et al., 2020). In addition, comparatively higher scores for Sel‐roti prepared by incorporation of RSF could also be associated with higher oil uptake property of RSF, which contributes to better mouthfeel (Eke & Akobundu, 1993; Gillatt, 2001).…”

Lipid characterization of black soybean ( Glycine max [L.] Merrill ) seeds using GC‐MS / HS fingerprinting

“…BS is rich in anthocyanins, essential amino acids, minerals, flavor, and isoflavonoids; however, it is considered an underutilized crop in the Asian subcontinent. Its utilization is found limited to local consumption like traditional recipes and folk medicine (Dobhal & Raghuvanshi, 2020; Joshi & Rahal, 2018). There is a need to popularize and adopt this crop in diverse functional and value‐added food products for promoting human health and nutrition (Dobhal & Raghuvanshi, 2020).…”