Effect of Processing Methods on the Organoleptic Qualities and Functional Properties of Soyflour (Glycine max. L)

Abstract

Soybean (Glycine max ) is one of the most important food crops and a primary source of food for reasonable percentage of the world’s population. This study investigated the effect of processing methods on the organoleptic qualities, functional characteristics and proximate values of soybeans. Flours prepared using four different processing methods were subjected to various analyses. The study showed that the or-ganoleptic properties of processed soybean were not significantly (p ≤ 0.5) different except in taste. For functional characteristics, sample CCPM showed the highest foaming capacity of 10% while sample SRPM has the least value of 5%. The foaming stability of samples OCPM and CCPM have higher values of 80.0 and 83.3% respectively. Highest value of 20.00% for least gelation for sample SRPM and lowest value of 16.00% for sample CCPM were obtained.