Abstract
The functional characteristics of soyabean subjected to roasting (solely or combined with blanching as a pre-treatment) were evaluated. The process reduced nitrogen solubility drastically within a pH range of 2-10, except at pH4. Foaming capacity was reduced by roasting and foams obtained for samples subjected to the highest roasting temperature without defatting had better stability than raw soyabean meal. Gelation capacity and emulsifying activity were also reduced but about one-third of the heat processed samples had better emulsion stability. Water absorption capacity of soyabean meal was increased by 5.10 45.2% due to the heat treatments while changes in fat absorption were inconsistent. The effect of roasting on the water adsorption properties of the product were minimal. The results confirmed the suitability of roasted soyabean meal for use in food systems requiring high water holding capacity. Keywords. Functional properties, Soyabean, heat treatment, roasting process, blanching. [Global Jnl Agric Res Vol.1(2) 2002: 93-100]
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