EFFECT OF SOAKING IN DIFFERENT SOLUTIONS ON THE ANTINUTRITIONAL FACTORS OF SOYBEAN

Document Type : Original Article

Author

Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

Abstract

Soaking soybean seeds (Glycne Max. L Essex variety) in different solutions such as deionized water, acetic acid (from 0.03-0.6N), sodium bicarbonate and sodium hydroxide (0.01-0.1 N) for 6,12 and 24 hr., reduced the antinutritional factors. Soaking soybean seeds in deionized water, acetic acid, Sodium bicarbonate and Sodium hydroxide for 24hr. reduced trypsin inhibitor activities by (57.0, 53.0, 70.6, 100%), phytic acid (32.69, 42.31, 36.54, 42.31%), lipoxygenase (33.41, 84.80, 85.40, 96.0%), respectively.

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