Abstract
The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10–30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907–4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39–3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96–4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07–3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.
Highlights
Chronic undernutrition or stunting continues to afflict millions of children worldwide [1]
Germinated full-fat soybean flour (FFSF) samples recorded a higher (p < 0.001) acid value (AV) than other treatments. This might be due to the substantial changes in the biochemical composition of whole grains caused by germination
Soybean seed contains a high level of lipid for energy storage
Summary
Chronic undernutrition or stunting continues to afflict millions of children worldwide [1]. The high stunting prevalence among children in Africa is rooted in poverty as well as the limited access and availability of high-quality protein and nutrient-dense foods [3]. The soybean is one of the most cost-effective nutrient sources and valuable agricultural products due to its ease of cultivation and high protein (~40% d.b.), fiber (~10% d.b.), and oil (~20% d.b.) contents, along with minerals and fat-soluble vitamins [4]. Soybeans and soybean products are cholesterol- and lactose-free, and unique dietary sources of isoflavones which are naturally occurring phytochemicals that were evaluated for their potential effects in ameliorating menopausal symptoms and chronic diseases [4].
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