Proximate Composition, Phytoconstituents and Mineral Contents of Soybean (Glycine Max) Flour Grown and Processed in Northern Nigeria

Useh Mercy Uwem

doi:10.11648/j.aas.20170204.12

Abstract

Soybean (Glycine max), is a species of legume widely grown for its edible bean which has numerous uses. Soybeans are an important source of not only proteins, but carbohydrates, fats, and many essential vitamins and minerals. So, they facilitate normal growth and development in young children. In this study, the phytoconstituents, proximate composition and mineral contents of soybean flour was evaluated using standard processing techniques. The preliminary phytochemical screening indicated the presence of phenols, cardiac glycosides, steroids, saponins, flavonoids in both the methanol and aqueous extracts. The quantitative phytochemical screening showed that saponin had the highest content (18.4%) followed by phenol (16.8%) and flavonoids (12.4%) while phytate was the least (0.07%). The proximate composition was in this order: protein >carbohydrate > crude fat > moisture > crude fibre > ash content which showed that the soy flour is relatively high in protein. The minerals analyzed for were: Ca (231.6), Fe (5.790), Mg (249.8), Zn (2.414) and Mn (0.651) which were within the FAO/WHO standards for metals in foods.

Highlights

The soybean (Glycine max (L.) Merrill) belongs to the legume family, native to Eastern Asia and introduced into Nigeria in 1908
The results of the phytoconstituents of Glycine max (L.) Merrill as determined are recorded in tables 1 and 2 while the proximate compositions and the mineral contents are presented in tables 3 and 4
The preliminary phytochemical screening indicated the presence of phenols, cardiac glycosides, steroids, saponins, flavonoids in both the methanol and aqueous extracts

Summary

Introduction

The soybean (Glycine max (L.) Merrill) belongs to the legume family, native to Eastern Asia and introduced into Nigeria in 1908. Soybean is a leguminous vegetable of the pea family that grows in tropical, subtropical, and temperate climates It has long been recognized as a plant food that, when compared with other plants, is relatively high in protein. Many leguminous crops provide some protein, but soybean is the only available crop that provides an inexpensive and high quality source of protein comparable to meat, poultry and eggs [3]. It is nick-named "meat of the field" or "meat without bones" because it is the only vegetable with a complete protein [4]. The gold standard for measuring protein quality is the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and by this criterion soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health [5]

Methods

Results

Conclusion