Nutritional characteristics of soybean after thermal processing by toasting

Krička, Tajana; Jukić, Željko; Voća, Neven; Sigfild, Nikola; Zanuškar, Jadranka; Voća, Sandra

doi:10.2298/avb0303191k

Cited by 5 publications

(2 citation statements)

References 4 publications

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“…Toasted soybean flour was processed as described by Krička et al (2003). 1.5kg of soybeans were sorted, washed, and soaked (1part of the seeds in 10 parts of deionised water) in a 2 litre Sistema container (Sistema NZ) for 24 h. The soaked seeds were manually dehulled to reduce and/or eliminate fibre and antinutrients (Codex Alimentarius, 2013).…”

Section: Processing Of Stinging Nettle Leaves and Soybean Into Flourmentioning

confidence: 99%

Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods

Tanyitiku,

Petcheu

2023

JFR

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Proper complementary feeding is required to provide essential nutrients to growing infants. However, most families in developing countries are severely food insecure, leading to constant child malnutrition. This study developed fermented corn complementary foods (pap) supplemented with abundantly available and affordable stinging nettles. Stinging nettle leaf flour was incorporated into pap at 5%, 10%, 15% and 20% and evaluated in relation to nutritional, functional, and sensory properties. Soybeans were used to compare the nutritional and health benefits of nettles in infant nutrition. A gradual incorporation of nettle leaf flour increased (p<0.05) the ash, protein, and dietary fibre content of pap from 0.72%, 3.48% and 2.87% to 9.46%, 18.98% and 4.56% respectively. Likewise, nettle-enriched pap contained higher carotenoids (4.99mg/100g), vitamin C (48.76mg/100g), calcium (176.49mg/100g), phosphorus (35.21mg/100g), potassium (210.54mg/100g), and iron (284.55mg/100g) than soybean-enriched pap: 0.96, 4.40, 50.99, 29.29, 204.78 and 64.02mg/100g respectively. While total phenolic content and antioxidant activity index increased (p<0.05) with increasing addition of nettle leaf flour from 1.23mgGAE/g and 0.15 to 125.45mgGAE/g and 2.01 respectively, the metabolic glycaemic response decreased (p<0.05) from 68.53% to 35.60%. In addition, all functional qualities were within acceptable limits for complementary feeding. Nursing mothers rated the overall acceptability between 7.14 (5% nettle-enriched pap) and 6.23 (20% nettle-enriched pap), and 12 of these 20 mothers accepted to feed their babies with stinging nettle leaf flour. Our findings indicated that stinging nettle leaves are nutritionally important for improving low-cost complementary feeding and thus could contribute to the combat of infant malnutrition in rural communities.

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Section: Processing Of Stinging Nettle Leaves and Soybean Into Flourmentioning

confidence: 99%

Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods

Tanyitiku,

Petcheu

2023

JFR

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“…Osnovni cilj skladištenja je sačuvanje komercijalne vrijednosti i kvalitete sjemenki (Krička et al, 2003). Vrijeme čuvanja u skladištu prethodno očišćene i osušene sirovine je ograničeno, usprkos optimalnoj vlazi za skladištenje, jer se i dalje odvijaju biokemijski procesi koji mijenjaju kvalitetu sirovine.…”

Section: Skladištenje Makaunclassified

Tehnologija dorade i skladištenja maka

Matin¹,

Krička²,

Friganović

et al. 2020

Glas. Future

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Mak je uvriježeni zajednički naziv za nekoliko vrsta iz roda Papaver, porodice Papaveraceae, od kojih je komercijalno najvažnija Papaver somniferum L. koja se uzgaja radi proizvodnje opijuma, ulja i sjemenki. Upravo visoki sadržaj ulja u sjemenkama maka čini ga jako kvarljivim, stoga sjemenke nakon berbe treba odmah očistiti i osušiti iz razloga što se sjeme maka može skladištiti s najviše 8 % vlage. Skladišta u kojima se čuva sjeme moraju biti suha, prozračna i bez stranih mirisa, a sjeme zdravo, uniformne boje, veličine i oblika. Također je moguća i dodatna dorada maka mljevenjem, kondicioniranjem i prešanjem.

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Changes in nutritional and energy properties of soybean seed and hull after roasting

Krička¹,

Matin²,

Voća³

et al. 2018

Res. Agric. Eng.

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After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the above-mentioned, the aim of this paper was to determine nutritional and energy changes in three soybean varieties (‘Gordana’, ‘Sivka’ and ‘Slavonka’). After collecting the samples, the nutrient structure of the core and energy components of seed hull for each variety were determined before and after the heat treatment by roasting. The roasted soybean seeds of the specified varieties were dried by exposure to temperatures of 125°C and 135°C in the duration of 10, 20 and 30 minutes. The results show that significant changes occurred in nutritional properties of soybean seed core in relation to temperature and time of roasting, as well as to assortment. There are also significant differences in elements, which affects the energy properties of soy seed hulls depending on temperature and duration of the procedure.

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Nutritional characteristics of soybean after thermal processing by toasting

Cited by 5 publications

References 4 publications

Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods

Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods

Tehnologija dorade i skladištenja maka

Changes in nutritional and energy properties of soybean seed and hull after roasting

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