Open AccessCommodity Assessment and Safety of Secondary Soybean Flour
Author(s) -
Yu A Guzhel,
С М Доценко,
L. A. Kovaleva,
Igor Victorovich Agafonov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/666/4/042011
Subject(s) - food science , wheat flour , cotyledon , quality (philosophy) , chemistry , microbiology and biotechnology , agricultural engineering , mathematics , business , biology , engineering , botany , philosophy , epistemology
Data found in literature suggests soybean seeds are superior to many oilseed crops if compared by the content of proteins, fats, phosphatides, and some other nutrients. No other floral or faunal product has such a combination of protein, fat, carbohydrates, minerals, and vitamins. This paper proposes using secondary soybean flour as germ, shell, or cotyledon flour in food production. Lack of solid evidence-based data on how this material is used in food design is indicative of the lack of research in the area, making this paper relevant. The article presents a process of making secondary soybean flour. It also describes the chemical composition and energy content of such flour as found by the researchers’ tests. The paper concludes with the newly formulated requirements to flour quality and safety.