Extraction of Oligosaccharides During Cooking of Whole Soybeans

Ku, Shun; Wei, L. S.; Steinberg, M. P.; Nelson, A. I.; Hymowitz, T.

doi:10.1111/j.1365-2621.1976.tb00619.x

Cited by 53 publications

(21 citation statements)

References 8 publications

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“…Information on the amounts of oligosaccharides extracted from soybean seeds during cooking has been reported by Ku et al (1976). The traditional method for home preparation of this leguminous seed consists of a water soaking period (usually overnight) followed by cooking of the dehydrated seeds after discarding the soaking water.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.

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Section: Introductionmentioning

confidence: 99%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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“…This may be likely due to an increase in the sodium content as a result of the sodium bicarbonate pre-processing of the beans. This has been reported previously for soymilk [8,22]. The proximate composition of the morama milk samples was however significantly different to that of soymilk.…”

Section: Volume 13 No 1 January 2013mentioning

confidence: 57%

“…Previous studies on processing of soymilk also reported on changes in the protein and carbohydrate content [8,22]. Protein changes were reported to occur between heated and unheated samples as well as those blanched in bicarbonate soda.…”

Section: Discussionmentioning

confidence: 98%

“…However, protein and soluble carbohydrate leaching into the blanching water, particularly in the bicarbonate soda blanch is likely responsible for the differences in the total protein and carbohydrate content observed in morama milk. In the study reported by Ku et al tap water-blanched, milled and homogenized beans and the final beverage contained slightly higher protein and carbohydrate concentrations than the corresponding bicarbonate treated samples [22]. …”

Section: Discussionmentioning

confidence: 99%

“…Protein changes were reported to occur between heated and unheated samples as well as those blanched in bicarbonate soda. Carbohydrate changes occurred between dry dehulled versus wet dehulled samples and blanching in bicarbonate soda [8,22]. All of the samples in this study involved a blanching pretreatment so protein denaturation should have occurred similarly in all samples.…”

Section: Discussionmentioning

confidence: 99%

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Effect of pre-processing on the physico-chemical properties of morama bean (Tylosema esculentum) milk

Mpotokwane¹,

Tlhong²,

Gaditlhatlhelwe³

et al. 2013

AJFAND

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Morama bean (Tylosema esculentum) is an indigenous bean of the Kalahari region of Botswana. It has high nutritional content and is believed to also contain high levels of phytonutrients. The bean is traditionally eaten roasted as a snack but there is increasing emphasis to develop other innovative high value morama products, while maintaining its healthful properties. The effect of pre-processing treatments including salt-water-blanching, sodium-bicarbonate-blanching, hot-water-blanching on the proximate composition, total solids non-fat, colour, viscosity, sediments, pH and titratable acidity of morama milk was assessed. Consumer preference of the morama milk was also studied, using a soymilk control. Milk extracts were stored at 4°C for up to 24 hours and analyses conducted using standard methods. The findings indicated that the pre-processing treatments produced significant differences (p < 0.05) in protein (1.50 ± 0.18g/100g) and carbohydrate (1.09 ± 0.94g/100g) composition of the baking soda blanched milk sample. The viscosity of the baking soda blanched milk (18.91 ± 3.38cps) was significantly higher than that of the other milk samples, while the sediments of the salt water blanched milk (14.01 ± 1.63%) was significantly higher (p < 0.05) than the others. Baking soda blanching resulted in the highest pH (7.31 ± 0.32) and lowest titratable acidity levels (0.45 ± 0.24). The hot water blanched and baking soda blanched samples were slightly darker in colour, while the baking soda blanched sample had more greenness and less yellowness characteristics than the other two samples. Baking soda blanched pre-treated morama milk was the preferred morama milk by over 85% of the consumers; they also preferred it over soymilk. This is the first reported study on the processing of morama beans into milk and it demonstrated that it was possible to process high quality and acceptable morama milk, which can be utilized as a supplement to the dairy industry.

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