Effects of processing methods on nutritional composition of improved soybean varieties for soymilk production

  • Demelash Hailu Mitiku Department of Food Science and Postharvest Technology, Jimma University, Jimma, Ethiopia
Keywords: Improved variety, Processing methods, Soymilk, Nutritional compositio, Minerals

Abstract

Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.

Published
2021-06-30
Section
Articles

Journal Identifiers


eISSN: 2312-6019
print ISSN: 1816-3378