Volume 53 (2003) Issue: 2003 No#2-3

NUTRITIONAL CHARACTERISTICS OF SOYBEAN AFTER THERMAL PROCESSING BY TOASTING

Author(s): Krička Tajana, Jukić Ž, Voća N, Sigfild N, Zanuškar Jadranka, Voća Sandra

Keywords:soy, toasting, temperature, urease, trypsin inhibitor activity

This paper deals with the characteristics of soybean processed by a new technical version of the toaster aimed to be used for small amounts. The research was conducted on a thin and a thick layer of soybean, and the results indicate that only a thin layer can be toasted satisfactorily due to large differences in urease activity ranging from 0.01 to 0.26 mgN/g/min and trypsin inhibitor activity (2.53 to 4.04 mg/g) in thick layers. Further more, it was determined that after toasting a thin layer of soybean at the temperatures of 125oC, 130oC and 135oC for 10- and 15-minute periods, the most favorable treatment for monogastric animals was 125oC/15min (2.12 mgTI/g trypsin inhibitor activity), and for polygastric (ruminant) animals 130oC/10 min (0.00 mgN/g/min urease).