Impact of Processing Techniques on Soybean (Glycine max) Nutritional and Anti-Nutritional Properties

Abstract

Effect A major source of vegetable protein in Nigeria's animal feed sector, soybeans are a leguminous vegetable that grows in tropical, subtropical, and temperate climates. The study looked into how conventional processing techniques affected the nutritional and anti-nutritional qualities of soybeans. The following processing methods were applied to the soybeans: soaking for 24 hours, sun drying and milling (sample B); soaking for 12 hours, de-hulling, sun drying and milling (sample C); sprouting for 120 hours, sun drying and milling (sample D); and sun drying and milling, which served as the control (sample A). The proximate composition of soybeans revealed that samples' protein contents ranged from 23.98 to 28.44%, with samples B, C, and D having the highest protein contents. Crude fiber ranged from 4.68 to 6.58%, and the fat content ranged from 20.51 to 26.20%. The control's moisture content, which varied from 7.23 to 10.92%, significantly decreased. The samples' anti-nutritional characteristics revealed that the phytic acid content ranged from 5.45 to 8.05%, with samples B, C, and D showing a considerable decrease. While the protease inhibitor ranged from 4.91 to 7.09%, with a notable decline in samples B, C, and D, the tannin concentration varied from 19.23 to 25.23 mg/100g. According to the study, traditional processing techniques can both greatly enhance the nutritional qualities of soybeans and dramatically decrease their anti-nutritional qualities, which increases the nutrients' bioavailability.