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Article
Publication date: 21 October 2022

Antonella Estefania Bergesse, Alexis Rafael Velez, Liliana Cecilia Ryan and Valeria Nepote

The aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats

Abstract

Purpose

The aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats (SSCs).

Design/methodology/approach

SSCs were subjected to high temperature and pressure conditions, using ethanol–water mixtures as extractive solvent, to obtain phenolic and flavonoid compounds with antioxidant activity. A mathematical model, namely one-site desorption kinetic model, was used to describe the extraction kinetics.

Findings

Temperature, solvent mass flow rate and solvent composition were studied, and the best extraction conditions were defined by a screening design. The maximum concentration of phenolics was obtained at 220 °C, 50% of ethanol and 2.5 g/min of solvent mass flow rate and a high antioxidant capacity toward different techniques was achieved. The one-site desorption kinetic model showed that before 30 min under optimal conditions, more than 90% of phenolics and flavonoids were recovered, a shorter extraction time than the commonly used at normal pressure and room temperature.

Originality/value

The seed coat is a major by-product of soybean processing, and it only markets as a low value ruminant feed. To date, there are no reports on the extract phenolics from SSCs by means of this methodology. The extraction technique described in this study provides a potential alternative for extraction of bioactive compounds from SSCs. This study contributes to adding value to this industrial waste and, ultimately, to optimize the postharvest production chain of soybean grains.

Details

British Food Journal, vol. 125 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 2006

Veronica Obatolu and Sidi M. Osho

The study aims to investigate the potential of green immature soybean among Nigeria soybean varieties as human food.

676

Abstract

Purpose

The study aims to investigate the potential of green immature soybean among Nigeria soybean varieties as human food.

Design/methodology/approach

Five Nigeria soybean varieties were harvested at 90 days old. The fresh green immature soybean seed were evaluated for chemical composition, physical and sensory characteristics. The physical characteristics looked into seed size (breadth and length), weight, seed colour, hull thickness and percentage of hydration. The chemical composition was compared to mature soybean seeds while the sensory attributes were compared to fresh green peas.

Findings

The raw mature soybean (RMS) was significantly higher and lower in chemical composition and anti‐nutritional factors respectively. The highest moisture content ranges from 62.8 per cent in TGX 1019‐2EB to 65.4 per cent in TGX 1485‐1D. The protein content (15.3 per cent) was highest in TGX1485‐1D and lowest value in TGX1448‐2E. The level of tannin was significantly higher in TGX1448‐2E and 923‐2E while trypsin inhibitor was significantly (p<0.05) higher in TGX1440‐1E and TGX1485‐1D. TGX1485‐1D had superior physical characteristics to other immature varieties with significant (p<0.05) higher value for breadth, length and height. The hull thickness of the seeds was within 0.01 to 0.05 and the percentage of hydration ranges within 5.5 to 6.8 per cent. All varieties had a green colour for the seed coat. Overall sensory acceptability of TGX TGX1440‐1E, 1485‐1D and 1019‐2EB compared favourably well with green peas used as control for sensory evaluation.

Originality/value

This study could help to identify the potential of some Nigerian soybean cultivars for production for use as a source of vegetable in the diet and also provided valuable information for further improvement of soybean for food uses.

Details

British Food Journal, vol. 108 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 October 2021

Deepika Kathuria, Anju K. Dhiman, Surekha Attri and Manish Kumar

Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as…

Abstract

Purpose

Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+roasting and roasting in order to enhance its quality.

Design/methodology/approach

Harit soya seeds were utilized were soaked overnight and subjected for dehulling, germination for 3 days as well as roasting followed by drying to obtain fine powder for quality evaluation.

Findings

Dehulling and germination produce significant (p < 0.01) increase in protein, crude fiber, total chlorophyll, ascorbic acid, total phenolics, flavonoids and isoflavones while fat was decreased non-significantly. The highest value of 12.4 mg/100g, 5.3 mgGAE/g and 6.6 mg/g for ascorbic acid, total phenolics and isoflavones was found in germinated seeds. Also, the effect of soaking, roasting and their combination lead to significant decrease in the functional properties of the seeds. Anti-nutritional factors were significantly (p < 0.01) reduced in all forms of treated seeds while pepsin and trysin digestibility was enhanced during soaking, dehulling and germination with maximum value of 72.6 and 25.8%, respectively in germinated seeds.

Originality/value

Improvement in quality of evergreen variety of soybean using cost effective traditional methods

Details

Nutrition & Food Science , vol. 52 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 27 June 2023

Edi Wiraguna

This study aims to identify the location of the micropyle, the role of the micropyle in seed germination and the association between the micropyle size and seed weight of grass…

Abstract

Purpose

This study aims to identify the location of the micropyle, the role of the micropyle in seed germination and the association between the micropyle size and seed weight of grass peas.

Design/methodology/approach

First, the micropyle was identified by cutting the seed in half and observing the seeds under the electron microscope. Second, the micropyle was covered by lanolin to block water imbibition. The rate of imbibition and germination was then observed. Lastly, micropyle sizes of various grass pea genotypes were identified by capturing seed images under a light microscope and converting the sizes to mm2 using computer software (ImageJ).

Findings

The location of micropyle was located nearby the hilum, similar to soybean seeds. Seed imbibition was significantly lower in lanolin application (<87%) than in the control (>124%) after 24 hours of submergence. Germination was a day delay for lanolin application on the micropyle compared to lanolin application on the non-micropyle. The germination delay resulted in a significantly lower germination percentage at <57% on the micropyle lanolin application than at >79% on the non-micropyle lanolin application after 10 days of sowing. There is no correlation between the micropyle size and seed weight.

Originality/value

These findings add information on the location and the role of the micropyle for grass pea seed germination.

Details

Arab Gulf Journal of Scientific Research, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1985-9899

Keywords

Article
Publication date: 1 March 1994

P. Muturi‐Mwangi, S. Dirlikov and P.M. Gitu

Yellowing of vegetable oils in coatings continue to be a problem to paint formulators and users and to resin manufacturers. This characteristic occurs in coatings where there is…

Abstract

Yellowing of vegetable oils in coatings continue to be a problem to paint formulators and users and to resin manufacturers. This characteristic occurs in coatings where there is unsaturation in the triglyceride fatty acid residues of the oils used in the resin or binder. Yellowing is the single most important factor which limits the use of linseed oil‐based white paints and enamels for external use in buildings. A thorough understanding of this phenomenon is necessary to the resin manufacturer and paint formulator. Unfortunately, yellowing of vegetable oils in coatings is still a controversial subject. The chemistry behind the process is not yet known. Many factors have been attributed to causing or related to the onset and degree of yellowing. These include:

Details

Pigment & Resin Technology, vol. 23 no. 3
Type: Research Article
ISSN: 0369-9420

Article
Publication date: 10 November 2014

Suresh Bhise, A. Kaur, Preeti Ahluwali and S. S. Thind

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of…

Abstract

Purpose

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies.

Design/methodology/approach

Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure.

Findings

Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization.

Originality/value

The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 February 2015

Ezekiel Olufunke Oluseyi and Oyesiku Morenike Temitayo

– This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Abstract

Purpose

This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Design/methodology/approach

Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods.

Findings

Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor.

Practical implications

Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs.

Originality/value

The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

Details

Nutrition & Food Science, vol. 45 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 November 2015

Adenubi Adesoye and Temidayo Oluyede

This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The…

Abstract

Purpose

This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem.

Design/methodology/approach

Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin.

Findings

Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs.

Research limitations/implications

The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment.

Originality/value

While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.

Article
Publication date: 6 November 2017

Emiliana Rose Jusoh Taib, Luqman Chuah Abdullah, Min Min Aung, Mahiran Basri, Mek Zah Salleh, Sariah Saalah, Suhaini Mamat, Ching Yern Chee and Jia Li Wong

This paper aims to demonstrate the synthesis of polyesterification reaction of non-edible jatropha seed oil (JO) and acrylic acid, which leads to the production of acrylated…

Abstract

Purpose

This paper aims to demonstrate the synthesis of polyesterification reaction of non-edible jatropha seed oil (JO) and acrylic acid, which leads to the production of acrylated epoxidised-based resin. To understand the physico-chemical characteristics when synthesis the JO-based epoxy acrylate, the effect of temperature on the reaction, concentration of acrylic acid and role of catalyst on reaction time and acid value were studied.

Design/methodology/approach

First, the double bond in JO was functionalised by epoxidation using the solvent-free performic method. The subsequent process was acrylation with acrylic acid using the base catalyst triethylamine and 4-methoxyphenol as an inhibitor respectively. The physico-chemical characteristics during the synthesis of the epoxy acrylate such as acid value was monitored and analysed. The formation of the epoxy and acrylate group was confirmed by a Fourier transform infrared spectroscopy spectra analysis and nuclear magnetic resonance analysis.

Findings

The optimum reaction condition was achieved at a ratio of epoxidised JO to acrylic acid of 1:1.5 and the reaction temperature of 110°C. This was indicated by the acid value reduction from 86 to 15 mg KOH/g sample at 6 hours.

Practical implications

The JO-based epoxy acrylate synthesised has a potential to be used in formulations the prepolymer resin for UV curable coating applications. The JO which is from natural resources and is sustainable raw materials that possible reduce the dependency on petroleum-based coating.

Originality/value

The epoxidised jatropha seed oil epoxy acrylate was synthesised, as a new type of oligomer resin that contains a reactive acrylate group, which can be alternative to petroleum-based coating and can used further in the formulation of the radiation curable coating.

Details

Pigment & Resin Technology, vol. 46 no. 6
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 14 March 2016

Budhi Setiawan, Sandeep Kumar Thamtam, Ignasius Radix AP Jati, Ratna Chrismiari Purwestri, Donatus Nohr and Hans Konrad Biesalski

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC)…

Abstract

Purpose

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Design/methodology/approach

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

Findings

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Originality/value

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 105