Abstract
Although soy milk is a very good source of nutrient with high biological value, the presence of anti-nutritional factors affects its nutrition quality and limits bioavailability of the nutrients. The effects of soaking duration and combination of soaking and grinding (hot or cold) on phytate, lipoxygenase, urease, trypsin inhibitor activity, protein solubility and other nutrient contents were investigated. Soaking alone at 55 and 60oC for different durations was found effective for the reduction of lipoxygense activity. Combination of soaking, blanching (80oC for 10 min) and hot grinding (100oC) significantly (P>0.05) reduced urease activity, more than 80% phytate activity and deactivated trypsin inhibitor, but did not affect protein solubility. Meanwhile, protein solubility (10–15%) was increased due to hot grinding. Soy milk extracted from soaking at 55 and 60oC for 2, 4 and 6 h with hot grinding provided higher protein content compared to cold grinding. Increase in soaking temperature from 55 to 60oC increased the extracted solid content having a potential fraction of lipid. Increasing soaking time from 4 to 6 h did not show any significant difference in terms of phytate inhibition, urease activity reduction, trypsin inhibition and protein solubility except lipoxygenase activity. The results suggested that soaking of soybean at 60oC for 6 h and hot grinding (100oC) with blanching at 80oC for 10 min is the best for reducing anti-nutrient and retaining nutrient activity for soy milk and other soy-based products.J. Bangladesh Agril. Univ. 16(1): 158-163, April 2018
Highlights
Soybean foods have become increasingly popular since the US Food and Drug Administration (FDA) approved a health claim for the cholesterol-lowering effects of soy protein
This research aimed to evaluate the effects of soaking time-temperature and hot grinding on the anti-nutritional factors such as phytate, lipoxygenase, urease activity, protease and trypsin inhibitor, protein solubility and other nutrient content of soy milk
Effect of combination of soaking, blanching and hot grinding on lipoxygeanse (LOX) content of soy milk Figure 1 illustrates the residual enzyme activities during soaking of soybean at different soaking conditions
Summary
Soybean foods have become increasingly popular since the US Food and Drug Administration (FDA) approved a health claim for the cholesterol-lowering effects of soy protein. Soy milk is a water extract of soybean, a grain legume and one of the oldest known food sources of the world of human beings. It is typically produced by grinding soaked soybeans with water. As soy milk contained high amounts of protein, poly-unsaturated fatty acids, vitamins, minerals and phytochemicals, it could be used as a good source of nutrition food for malnourished people, especially in developing countries (Mazumder and Begum, 2016). The presence of natural anti-nutrients, such as trypsin inhibitors (TI), lectins, phytic acids, and indigestible oligosaccharides, has limited the consumption of soybean and its products
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