Effect of germination and dehulling on the nutritive value of soybean

Abstract

Purpose

Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean.

Design/methodology/approach

Soybean seeds were soaked for 24 h and allowed to germinate for one to three days. Soaked soybeans were manually dehulled and the flours obtained were evaluated for nutritional and antinutritional factors.

Findings

Dehulling and germination produce significant increase in crude protein and crude fiber and ash content (p = 0.05). Crude fat and starch content decreased, but the reduction was insignificant. Trypsin inhibitor levels were significantly lower after germination and dehulling of the seeds (p = 0.05).

Originality/value

Dehulling and germination are cost-effective processing techniques to improve the nutritional quality of the legume.

Citation

Joshi, P. and Varma, K. (2016), "Effect of germination and dehulling on the nutritive value of soybean", Nutrition & Food Science, Vol. 46 No. 4, pp. 595-603. https://doi.org/10.1108/NFS-10-2015-0123