NUTRITIONAL EVALUATION OF FULL‐FAT SOY FLOUR PRODUCED BY DRY HEAT ROASTING

Abstract

ABSTRACTFull fat soy flour was made by roasting whole soybeans in a heated agitated salt bed followed by dehulling and grinding. PER's of 2.11–2.31 compared to 2.50 for reference casein were achieved with roasting bed temperatures of 206–234°C and treatment times of 15–24 sec. The process reduced the level of anti‐trypsin activity 75–90% under these roasting conditions. The results demonstrate the utility of this dry heat process in making full‐fat soy flour with a high protein quality. The potential advantages of the process in developing countries are discussed.