Effect of processing on the chemical qualities and functional properties of soy flour

Ukwuru, M.U.

doi:10.1023/b:qual.0000040318.86089.1a

Cited by 9 publications

(7 citation statements)

References 19 publications

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“…(All the rats of PAs group died) Table 3 The concentration of serum ferritin (ng/ml) and serum iron (μmol/l) of rats in every group (1) at the 4th week and (2) supplementation. Consistent with this conclusion, previous studies have shown that most of the iron in soy bean is presented in the form of ferritin [10], which has a good bioavailability [19][20][21], but these studies do not consider the effect of phytate (a natural chelator for iron and other minerals) on iron absorption from ferritin [22]. Our recent study showed that PAs from grape seeds, as a class of naturally plant polyphenols, can bind with SSF in a dosedependent manner.…”

Section: Discussionsupporting

confidence: 78%

Proanthocyanidins Inhibit Iron Absorption from Soybean (Glycine max) Seed Ferritin in Rats with Iron Deficiency Anemia

Yun

Zhang

et al. 2011

Plant Foods Hum Nutr

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The objective of this study was to evaluate the effect of proanthocyanidins (PAs) on iron uptake from soybean seed ferritin (SSF) crude by rats with iron deficiency anemia (IDA) for the first time. Six groups of Sprague-Dawley (SD) rats (n = 10) were used, which contain (1) SSF crude group; (2) SSF crude + PAs group; (3) PAs group; (4) FeSO(4) group; (5) iron deficiency control group; and (6) control group. The bioavailability of iron was examined by measuring hemoglobin (Hb) concentration value, red blood cell (RBC) numbers, and serum iron stores. After 8 weeks, Hb concentration was almost recovered to the normal level upon feeding SSF crude or FeSO(4) to rats. In contrast, Hb concentration was recovered to less extent when SSF crude plus PAs was used instead of SSF crude alone (P < 0.05). A similar profile was observed with these three sample groups when serum iron and RBC were used as parameters. All rats in PAs group died at the 8th week. Taken together, all these results demonstrated that PAs inhibited iron uptake of rats from SSF, and are toxic for rats with IDA.

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Section: Discussionsupporting

confidence: 78%

Proanthocyanidins Inhibit Iron Absorption from Soybean (Glycine max) Seed Ferritin in Rats with Iron Deficiency Anemia

Yun

Zhang

et al. 2011

Plant Foods Hum Nutr

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“…Similar decrease were made on soy bean and attributed to the leaching into boiling water [35]. In addition, dehulling decreased significantly the fat level and no significant variation was observed among the varieties.…”

Section: Proximate Composition Of Mucuna Bean Flourssupporting

confidence: 64%

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

et al. 2015

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This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p \ 0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-31.2 %), total sugar (range 46.5-51.1 %) and lipid (range 1.5-7.2 %) levels increased significantly (p \ 0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-4.6 %), polyphenols (range 0.82-5.32 %), phytates (0.83-1.64 %) and L-Dopa (range 94.03-611.12 mg/100 g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p \ 0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and L-Dopa levels in the flour.

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“…However, these studies do not discuss the influence of a high phytate concentration [22], which is a natural chelator for iron and other minerals. Other studies involving soy, in which there was a high concentration of ferritin and phytate, suggest a low bioavailability of iron in the diet [20].…”

Section: Discussionmentioning

confidence: 98%

“…The bioavailability of iron from ferritin has been an object of controversy. Some studies have shown that most of the iron that comes from soy is presented in the form of ferritin [17,18], which has a good bioavailability [19][20][21]. However, these studies do not discuss the influence of a high phytate concentration [22], which is a natural chelator for iron and other minerals.…”

Section: Discussionmentioning

confidence: 99%

Organic and Genetically Modified Soybean Diets: Consequences in Growth and in Hematological Indicators of Aged Rats

Daleprane

Feijó

Boaventura

2008

Plant Foods Hum Nutr

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The aim of this study was to evaluate the protein quality of organic and genetically modified soy by feeding specific diets to rats. Three groups of Wistar rats (n=10) were used, and each group was named according to the food that they ate. There was an organic soy group (OG), a genetically modified soy group (GG), and a control group (CG). All animals received water and diet ad libitum for 455 days. At the end of this period, the weight of the GG group was the same as that of the OG, and both were higher than CG. Protein intake was similar for the OG and GG, which were significantly lower (p<0.0005) than the CG. The growth rate (GR) of the rats, albumin levels, and total levels of serum protein were comparable for all groups. Hematocrit (p<0.04) and hemoglobin (p<0.03) for the OG and GG were less than the CG. Although the OG and GG demonstrated reduced hematocrit and hemoglobin, both types of soy were utilized in a way similar to casein. This result suggests that the protein quality of soy is parallel to the standard protein casein in terms of growth promotion but not hematological indicators.

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Effect of processing on the chemical qualities and functional properties of soy flour

Cited by 9 publications

References 19 publications

Proanthocyanidins Inhibit Iron Absorption from Soybean (Glycine max) Seed Ferritin in Rats with Iron Deficiency Anemia

Proanthocyanidins Inhibit Iron Absorption from Soybean (Glycine max) Seed Ferritin in Rats with Iron Deficiency Anemia

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

Organic and Genetically Modified Soybean Diets: Consequences in Growth and in Hematological Indicators of Aged Rats

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