Nutritional and microbiological quality of germinated soy flour

Abstract

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B 2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B 1 , B 2 , G 1 and G 2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

“…All the essential amino acids were contained in breadnut seeds of the present study [22] that also reported same except that threonine and valine were not detected in their study on raw breadnut seeds.…”

“…This implies that processing method via germination and roasting improves protein content [20]. A similar trend was reported by [21][22][23]. The increase in protein content of germinated breadnut seed flour may be as a result of loss of non protein dry matter [24] or effect of hydrolytic enzymes [25].…”

“…The decrease in vitamin C content of roasted breadnut seed flour could be attributed to temperature used because vitamin C is a heat liable vitamin. The vitamin C content was consistent with [22,39] on germinated soybean and cowpea respectively and thus could be associated with vitamin C synthesis reactivation in the breadnut seeds [40].…”

Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies

“…Significant amount of phosphorous content of 470 mg/100 g in soy butter (Agrahar-Murugkar et al , 2014), sesame paste with 570 mg/100 g and desiccated coconut powder with 210 mg/100 g (Gopalan et al ,1989) contributed to its highest levels in T2 (204 mg) followed by T1 (192 mg). Iron content was highest in T2 (3.9 mg) followed by T1, T4 and T3, whereas the iron content of control cookies was only around 1.4-1.6 mg/100 g. Soy butter, which is made up of sprouted soy flour containing 16.5 mg/100 g iron content (Rahman et al , 2016) along with dried moringa leaves with 32.5 mg/100 g iron content (Witt, 2013) and sesame seeds (9.3 mg/100g), contributed to higher iron content in T2 and T4, whereas sesame paste and desiccated coconut powder (7.8 mg/100g) were responsible for T1 and T3 cookies (Gopalan et al , 1989). Phenolic content of test cookies was found to be significantly higher than control cookies, whereas antioxidant and flavonoids were absent in control cookies.…”

Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends

“…Incorporation of soybean flour in rice and banana flour blends will help to improve the nutritional value of the flour and the flour could be used to alleviate the problem of protein-energy malnutrition that is still prevalent in developing countries including Nigeria. Soybean (Glycine max) is an excellent and inexpensive source of high quality protein comparable to meat, poultry and eggs [17]. However, the high level of anti-nutrients in raw soybean can cause adverse health effect to consumers.…”