Effect of domestic processing techniques on the nutritional quality of the soybean

Abstract

Food legumes are widely consumed all over the world as these are good sources of dietary proteins, carbohydrates and minerals. Common domestic processing techniques like soaking, germination and cooking enhance the digestibility and nutritive value of legumes. The effects of soaking, germination (1, 2 and 3 day) and cooking (microwave, pressure and ordinary cooking) were studied on the carbohydrates, crude protein, mineral and vitamin content of soybean. Germination (2nd day) leads to significant increases in the sugar, crude protein, Ca, Cu, Mn, Zn, riboflavin, niacin and ascorbic acid content. Microwave cooking resulted in greater retention of minerals and vitamins as compared to pressure cooking and ordinary cooking. Based on the results, germination (day 2) for soybean should be popularised as a simple process for naturally fortifying food with essential minerals and vitamins. While amongst cooking methods, microwave cooking could be suggested for soybean preparation.