Effect of Different Processing Methods on the Nutritional Composition of full fat Soya Bean seed meal
Abstract
Laboratory analysis was conducted at the Chemistry Laboratory of Federal University Lokoja, Kogi State, Nigeria, to determine the effect of processing methods on the nutritional composition of soya bean seed meal. The Soya beans were collected and subjected to three (3) processing methods which were raw (control), boiling (T2) and toasting (T3) in a completely randomized design (CRD). The beans were subjected to different processing methods for 30 minutes. Data collected were analysed using analysis of variance with the aid of SPSS. Results from the proximate composition of soya bean seed were statistically significant (P< 0.05). The value for moisture content, Ash, Lipid, Crude fibre, Crude protein, and Carbohydrate (CHO) ranged from 4.15-8.15%, 3.13-3.62%, 20.72-24.13%, 4.98-6.14%, 30.64-36.15% and 30.27-40.26%, respectively. The values for calcium, phosphorus, potassium, sodium, and iron ranged from 0.181-0.321%, 0.612-0.715%, 0.107-0.215%, 0.003-0.004% and 0.013-0,017%, respectively. Crude fibre fractions were statistically significant (P< 0.05) except for ADL (P> 0.05). The values for NDF, ADF, ADL, Hemi-cellulose and Cellulose ranged from 10.62-12.13%, 5.33-6.07%, 0.99-1.02%, 5.12-6.07% and 4.56-5.65%, respectively. It was concluded that T2 (boiled) had the highest value for moisture content compared to T1 andT3. Lipid, crude fibre and carbohydrate were best in T3 (toasted). T2 (boiling) showed best effect on NDF, ADF and hemicelluloses while T3 (toasted) was best for cellulose. Based on the findings of this research, toasting as a processing method for soya bean seed meal is recommended.
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