Vol. 10, Issue 8 (2021)

Author(s):
SB Jadhav and MM Nirval

Abstract:
The evaluation of proximate composition of soy flour samples prepared from different methods was carried out at the department of Agricultural Process Engineering, CAE & T, VNMKV, Parbhani (Maharashtra). Soybean variety JS -335 was selected for this study. Soybean was procured from Soybean Processing Center, VNMKV, Parbhani. Whole unbroken soybean free from infestations was selected for study purpose. Evaluation of proximate composition viz., moisture content, protein content, fat content, fiber, ash and carbohydrate was performed as per the standard procedures. Significant difference was found within the treatments i.e. soy flour prepared from raw soybean, 45 min roasted soybean, 60 min boiled soybean and 4 hr soaked and 60 min boiled soybean. Roasting, boiling and soaking and boiling showed significant effect on the protein content of soy flour samples. The highest fat content observed in soy flour prepared from 45 min roasted soybean i.e. 19.48%. Statistical results also indicated that processing methods like boiling, roasting and soaking and boiling significantly affected the fiber content of soy flour samples. The ash content was found to be the highest in raw soy flour i.e. 5.46% and lowest for soy flour prepared from 4 hr soaked and 60 min boiled soybean i.e. 4.83%. The carbohydrate content was highest for soy flour prepared from 4 hr soaked and 60 min boiled soybean i.e. 29.46% and lowest for soy flour prepared from 45 min roasted soybean i.e. 26.06%.