Influence of Processing Techniques and Packaging Materials on Anti-Nutritional Properties of Soybean Flour.

Abstract

This study investigated the anti-nutritional properties of soya bean flour produced from steeping and gelatinization techniques and stored in different packaging materials. The freshly harvested soya bean seeds used for the study were cleaned and soaked for five different durations (6, 9, 12, 15, and 18 hours); cooked at five different cooking times (20, 25, 30, 35 and 40 mins); packaged in five different materials (paper bag, low density polythene bag, composite bag, high density polythene bag and plastic) and stored for five different periods (20, 40, 60, 80 and 100 days). A Central Composite Orthogonal Design was used. The samples of flour were then subjected to antinutritional analysis. All experiments were carried out in triplicates. Data obtained was analyzed using Design Expert 9.0; the Analysis of Variance (ANOVA) was conducted and empirical models developed. Statistical analysis shows that steeping duration had significant effect (P<0.05) on the cyanide, tannin and phytic acid contents of the flour. The gelatinization duration, storage duration and packaging materials had no significant effect (P<0.05) on the cyanide content, tannin content, saponin content and oxalate content of the flour samples.