Study on Physical Properties of Soaked Soybean and Functional Properties of Germinated Soy flour

Abstract

Physical properties of grains play an important role in the design of material-handling equipment, and functional properties of the flour are crucial from product development point of view. In the present study, physical properties of soaked soybean and functional properties of germinated soy flour was studied. Soybean seeds were soaked in distilled water (30 ± 1 °C) for 4 h. Change in physical properties and moisture content of soybean during soaking was monitored. Results showed that linear dimensions (length, width, thickness), surface area and moisture content of the soybean increased significantly (p < 0.01), whereas a significant decrease (p < 0.01) was observed in sphericity. After soaking, seeds were germinated for different durations (24 h, 48 h, 72 h) and effect of duration of germination on functional properties was studied. It was observed that germination had significantly (p < 0.05) improved all the functional properties (bulk density, water and oil absorption capacity, emulsification capacity) except water solubility index. Regression analysis of the functional properties revealed that linear relationship exists between duration of germination and all the functional properties studied. The results of physical properties obtained in the study will be helpful for the design of equipment for bulk handling of soaked soybean prior to sprouting. The results of the functional properties will be helpful in utilization of germinated soy flour in product development and value-added processing.