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Direct consumption of the soybean
Author(s) -
Camacho J. L.,
Bourges R. H.,
Morales J.,
Banafunzi N.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582378
Subject(s) - chewiness , food science , lime , trypsin inhibitor , nutrient , chemistry , agronomy , mathematics , biology , trypsin , biochemistry , enzyme , paleontology , organic chemistry
Efforts in some Latin American countries directed toward the use of soybeans as a primary source of proteins for human nutrition have especially focused attention on simple home‐level procedures such as the soaking and cooking of soybeans and the lime‐cooking of corn‐soybean mixtures. Data obtained with these two procedures indicate there is great potential in using soybeans directly in human feeding. Soaking soybeans in 0.25% NaHCO 3 for 8 hr and cooking for 20 min decreases trypsin inhibitor activity more than 80%, and 40 min of cooking gives chewiness indexes similar to those of common beans with acceptable texture (10–20). The protein efficiency ratio (PER) of a mixture that was 50% soybeans and 50% common beans was 60% higher than that of common beans alone. Considering acceptability and functional characteristics of “masa” (dough) and “tortilla,” an optimum soybean level within the lime‐cooking procedure was found to be 16%. Green pods of soybean varieties adapted to the tropics, at 65 to 85 days of maturation, have the same nutrient content (dry basis) as mature soybeans, with a good quality protein and a good content of B complex vitamins.