Effect of drying method on the chemical properties of local soy flour

Abstract

Soybean is a good source of protein because the nutrition value of soybean protein is equivalent to animal protein. Soy foods have been generally proven to prevent chronic disease, such as antiobesity, antihypertensive, immunity regulation, cholesterol-lowering, lipid-lowering, anticarcinogenic and antioxidant. Moreover, soy food also decreases the prevalence of stunting in toddlers. Soybean in the form of flour can make it easier to process into food, but soy has a bad smell that they don’t like. This aroma can be reduced by heating treatment such as the drying method. So this study aimed to determine the effect of the drying method on the chemical content of soybean flour. Four methods to dry the soybean are sun drying, oven drying at 50°C, oven drying at 70°C hours, and oven drying at 100°C. After drying, the soybeans are roasted for 2 minutes with medium heat. The result shows the drying method affects the moisture, protein, fat, ash, and carbohydrate of soybean flour. Oven drying at 50°C for 3 hours is recommended to use as the best method to produce soy flour due to its nutritional value and has better aroma, sweet taste, light color, and good nutritional value.