Biochemical changes in soybeans: maturation, postharvest storage and processing and germination

Biochemical changes in soybeans: maturation, postharvest storage and processing and germination

Hultin, H.O. Book author
Milner, M. Book author

Westport, CT Food & Nutrition Pr. Inc. United States

1978

p.34-76

0-917678-05-2

SB129.H8

Mautre soybeans as flours, concentrates, and isolates are a primary source of protein for world needs. The direct use of green immature soybeans holds promise because their protein content is twice that of other food legumes. Long cooking times are required to improve texture and palatability of mature soybeans whereas immature soybeans cook to a tender nutlike texture much more quickly. Mature soybeans are practically devoid of ascorbic acid and B-carotene, whearas, in immature and germinated soybeans, ascorbic acid and B-carotene content is increased severalfold; however, most of the ascorbic acid is destroyed by cooking needed to increase palatability. Raffinose and stachyose in mature soybeans cause flatulence. These oligosaccharides are completely hydrolyzed during germination for 4-6 days. In immature soybeans, raffinose and stachyose content is very low and starch content is high. Regardless of variety or type, the organoleptic qualities of immature, mature, and germinated soybeans are very low because of the presence of grassy/beany and bitter flavors. Special processes are needed to improve flavor. Accumulated breakage during handling of soybeans from harvesttime, postharvest storage, and subsequent shipment to domestic and foreign processors reduces quality of the oil and protein, affects flavor qualities and lysine availability. It is important to minimize loss of lysine availability in soy proteins because these proteins are essential ingredients for enhancing the nutritive value of cereals deficient in lysine. [AS]

Postharvest biology and biotechnology

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