Microwave-Roasted Soybeans

Abstract

ABSTRACT WHOLE soybeans were presoaked to 20, 40 and 60% moisture contents in 0.5% sodium bicarbonate water solution. They were then cooked to a golden brown color in a microwave oven. The ground microwave-processed soybeans were fed as the only source of protein in 10% crude protein diets to young rats to study the effects of moisture content and methionine supplementation on protein nutritive value. The protein nutritive value was improved by increasing the precooking moisture content from 20 to 40 to 60%. Methionine supplementation improved growth responses at each moisture level. Trypsin inhibitor activity of the microwave-processed soybean products was very low compared to raw soybeans and differences in protein nutritive value were not due to presence of trypsin inhibitor.