Vol. 8, Issue 6 (2019)

Author(s):
SB Jadhav and MM Nirval

Abstract:
The evaluation of quality parameters of soy flour prepared from soaked and boiled soybean 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. The soaked and boiled soybeans were milled to obtain soy flour. Evaluation of quality parameters viz., moisture content, protein content, bulk density, dispersibility, water absorption capacity and color of soy flour samples was performed as per the standard procedures. It is revealed that increase in soaking and boiling time of soybean seeds did not show any significant effect on moisture content of soy flour samples. The significant difference in protein content was observed in soy flour samples. However, as soaking and boiling time increased bulk density of samples increased. The dispersibility of soy flour samples decreased significantly. The result also showed that water absorption capacity increased significantly with increase in soaking and boiling time. Also it is seen that there was non significant difference in colour values of soy flour samples prepared from soaked and boiled soybeans.