Effect of drying method on the chemical properties of local soy flour

Abstract

Soybean is a good source of protein because the nutrition value of soybean protein is equivalent to animal protein. Soy foods have been generally proven to prevent chronic disease, such as antiobesity, antihypertensive, immunity regulation, cholesterol-lowering, lipid-lowering, anticarcinogenic and antioxidant. Moreover, soy food also decreases the prevalence of stunting in toddlers. Soybean in the form of flour can make it easier to process into food, but soy has a bad smell that they don’t like. This aroma can be reduced by heating treatment such as the drying method. So this study aimed to determine the effect of the drying method on the chemical content of soybean flour. Four methods to dry the soybean are sun drying, oven drying at 50°C, oven drying at 70°C hours, and oven drying at 100°C. After drying, the soybeans are roasted for 2 minutes with medium heat. The result shows the drying method affects the moisture, protein, fat, ash, and carbohydrate of soybean flour. Oven drying at 50°C for 3 hours is recommended to use as the best method to produce soy flour due to its nutritional value and has better aroma, sweet taste, light color, and good nutritional value.

Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon

“…Samples with important moisture content are generally susceptible to physicochemical and microbial alterations (Ashworth and Draper, 1992). The moisture content in this study was ranged between 0.50 -8.16% which is close to 5.1 -8.8% reported by Agume et al (2017) but in general lower than 8.52 -9.15% obtained by Suryana et al (2022). The dry mater (91.83 -99.50%) was not far from 83.80 -95.96% revealed by Maidala et al (2013).…”

“…Concerning the protein content, results showed that they were ranged between 29.93 -43.05% which is close to 35.5 -44.1, 40.13 -56.66, 37.56 -38.09% obtained by Agume et al (2017), Maidala et al (2013) and Suryana et al (2022) with soya bean flours respectively. A significant (p<0.05) decrease in protein content with processing time was recorded with sample SBDDSB.…”

Pengaruh Metode Pengeringan Oven dan Microwave Terhadap Kualitas Fisik Pakan

“…Proses pengeringan oven menghilangkan air bebas pada permukaan sampel, kemudian diikuti oleh air terikat di bagian dalam atau matriks sampel sampai kadar air terendah dicapai (Suryana et al, 2022), sedangkan proses pengeringan microwave yaitu dengan mengirim energi pemanasan langsung ke bahan melalui interaksi molekuler dengan medan elektromagnetik, sehingga meningkatkan tekanan di dalam pori-pori bahan dan mendorong air ke permukaan (Kumar & Karim, 2019).…”

Mutu Fisik Makanan Pendamping ASI dari Bubuk Kedelai dan Kulit Buah Naga

“…Penelitian lain lebih banyak membahas terkait daya terima dan sifat kimia. 8,9,10 Oleh karena itu, tujuan dari penelitian ini yaitu mengetahui pengaruh formulasi MP-ASI dari tepung kedelai dan susu skim terhadap mutu fisik MP-ASI yaitu densitas kamba, rehidrasi, uji seduh dan kelarutan.…”