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    Abstract
2017 (Vol. 13, Issue: 1)
Research Article

Effect of Roasting Temperatures and Times on Test Parameters Used in Determination of Adequacy of Soybean Processing

1, 2Willard Burton Navicha, 1Yufei Hua, 1, 3Kingsley Masamba and 1Caimeng Zhang
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, P.R. China
2Department of Human Ecology, Domasi College of Education, P.O. Box 49, Domasi, Zomba, Malawi
3Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, P.O. Box 219, Lilongwe, Malawi
 

DOI: 10.19026/ajfst.13.3413
Submitted Accepted Published
May ‎24, ‎2016 July ‎11, ‎2016 January 25, 2017

  How to Cite this Article:

1, 2Willard Burton Navicha, 1Yufei Hua, 1, 3Kingsley Masamba and 1Caimeng Zhang, 2017. Effect of Roasting Temperatures and Times on Test Parameters Used in Determination of Adequacy of Soybean Processing.  Advance Journal of Food Science and Technology, 13(1): 22-28.

DOI: 10.19026/ajfst.13.3413

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.3413

Abstract:


In this study, the effect of roasting temperatures (110, 120 and 130oC) and times (20, 40, 60, 80, 100 and 120 min) respectively on soybean protein quality test parameters was investigated. Results have revealed that urease activity decreased gradually with increasing time at 110C, suggesting that the test could be a suitable indicator for both under processing and over processing as opposed to 120 and 130C where there was a sudden drop in urease activity. Results further showed that at 110C, protein solubility in potassium hydroxide remained high with increasing time while at 120C, protein solubility decreased inconsistently. On the other hand, protein solubility at 130C decreased steadily suggesting that the test could be a suitable indicator for both under processing and over processing. It was further observed that at all roasting temperatures, protein dispersibility index decreased gradually with the highest and lowest decreases observed at 130C and 110C respectively. Results further showed that at 130C, protein digestibility and protein dispersibility index tests could yield results that were comparable with urease activity and protein solubility tests unlike at 110 and 120C. The findings have demonstrated that roasting temperatures and times significantly affected the test parameters used in determining the adequacy of soybean processing. These findings justify the need to carefully consider roasting temperatures for potential applications of processed soybeans in animal feeds processing as well as product development for human consumption.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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