Essential amino acids and antinutritional factors of soybean cotyledon as affected by optimum soaking and blanching time

ABSTRACT

Using previously optimized time of soaking [4.7hr] and blanching in 0.05% sodium bicarbonate [16min] soybean cotyledons were studied. The influences of these processes on chemical composition, amount of essential amino acids, chemical score [CS], essential amino acid index [EAAI] and some antinutritional factors [trypsin inhibitor, polyphenols, inositol phosphates] were determined. No important changes in most essential amino acids were observed between treated and untreated soybean cotyledons under optimum technological treatments except tryptophan and total sulfur amino acids [cystine + methionine] which were decreased by 34.82 and 19.94% after processing of soybean cotyledon, respectively. The essential amino acid index [EAAI] was reduced from 95.12 to 89.56%, being still satisfactory alter processing. Trypsin inhibitor was inactivated by 98.55%, total polyphenolic compounds were removed by 81.55%, and phytate content [myo-inositol hexaphosphate] was lowered by 19.01%