An experiment was conducted to assess four different processing methods which
include raw, sprouting, salt treating, cooking and roasting on proximate composition
and antinutritional factors of differently processed soybean. Results showed
that there was an increase in crude protein (40.13-56.66%), crude fibre (15.26-22.34%)
and crude fat (12.27-18.94%) of differently processed soybean. There was a decrease
in Nitrogen free extract (0.01-21.88%), calcium (0.33-0.43%) and phosphorus
(0.12-0.18%) of differently processed soybean. Results of antinutritional factor
revealed a decrease in trypsin inhibitor (3.51-24.54 mg/100 g), oxalate (15.00-25.00
mg/100 g), phytic acid (29.70-45.10 mg/100 g) and tannins (4.57-8.07 mg/100
g) of differently processed soybean. All the local processing methods were effective
in enhancing proximate composition and reducing antinutritional factors. PDFReferencesCitation
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