Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolics

Abstract

The objective was to evaluate the alterations in the metabolic profile and bioactive compounds of flour and oil from different damaged soybeans. Soybeans were classified and grouped as not defective, partially fermented, completely fermented, and burned soybeans. In the completely fermented soybeans, an increase in total amino acids (90.19%), total organic acids (12.43%), total secondary metabolism metabolites (49.53%), and vanillic acid (6,828.82%) was observed. The oil from completely fermented soybean showed an increase in lutein (53.97%), ɣ‐tocopherol (92.59%), and δ‐tocopherol (26.69%), when compared to not defective soybeans. There was an increase in the content of daidzein, genistein, and glycitein (aglycones) in the completely fermented soybeans. The flour and oil from defective soybeans showed alterations in metabolite content and could be utilized within the limits determined by the current legislation. Defective soybean can be beneficial due to the increase in bioactive compounds; however, these conditions can harbor contaminants and toxic molecules. Practical applications The quality of soybeans when used in the food industry is one of the main factors in processing, and the raw material must have adequate parameters for the specific soy‐based product. This study suggests that there is an increase in the concentration of some compounds that are interest in the food and pharmaceutical industries, according to the intensification of defects in soybeans. The application of these grains in the industry can be an alternative for other products.