EFFECT OF DIFFERENT TREATMENT CONDITIONS ON BIOACTIVE AND ANTINUTRITIONAL COMPONENTS OF SOYBEAN SEEDS

Abstract

The present work aims to determine the effect of different treatment conditions on bioactive and anti-nutritional components of yellow soybean. The effect of different treatments as soaking (12 h), germination (48 h), roasting (15 min at 160ºC), cooking (20 min at 100ºC) and soaked cooking (12 h soaking and cooking 20 min at 100ºC) on the bioactive and anti nutritional components as oxalate, phytate, saponin, polyphenol, tannin and antioxidant activity of raw soybean was determined. The mean value of oxalate, phytate, tannin, saponin, polyphenol and antioxidant activity of raw soybean were found 233.58 mg/100 g, 1008.54 mg/100g, 158.34 mg/100g, 1591.34 mg/100g, 243.67 mg GAE/100g and 18.82% inhibition respectively. The maximum reduction of antinutrients: phytate (45.57 %) and tannin (46.67 %) but also the increase in antioxidant activity (14.82 %) was noted when the soybean seeds were germinated. Similarly, the maximum reduction of oxalate (60.21 %) and total phenolic content (45.72 %) was noted on soaked cooking whereas maximum reduction of saponins (25.28 %) as noted when soybean seeds were roasted. The other treatments such as soaking, cooking and roasting also significantly reduced (p<0.05) the antinutritional and bioactive components but the percentage reduction was less than other treatment conditions. Overall, the best processing method was found to be germination as it not only significantly reduced (p<0.05) anti-nutrients but also enhanced antioxidant activity with several other health benefits Hence, the results suggest that germination could be a preferred processing technique in the food industry for producing healthier soybean-based products, offering potential benefits for both consumers and food manufacturers.