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Quality assessment of stored soybean flour (Glycine max. (L). marr)

De, Nandita B. (2002) Quality assessment of stored soybean flour (Glycine max. (L). marr). Technology and Development, 8. pp. 38-41.

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Soybean seeds (TGX 536-020) were oven dried at 55°C for I8 hours and were then ground into fine powder. The flour so prepared was dispensed in I 0 polythene bags each containing I 0 grams and were stored at room temperature for 90 days. Two of the samples were taken at regular intervals for microbiological and biochemical analysis purpose over the 90 days of storage. The pH range was 6.77- 6.28 over the period of 90 days. The bacterial isolates on 0 day of storage were Bacillus cereus and Bacillus subtilis while the isolates identified on 90th day of storage were Bacillus cereus, Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The fungal isolates in soybean flour on 0 day of storage were Aspergillus sp., Penicillium sp., Candida sp. and Trichoderma sp. The total bacterial count (TBC) was 1.00xl02 cfulg on 0 day of storage and 8.59xi0 10 on 90th day of storage. The moisture content (%)was in the range of I7.IO to I6.37. The reduction in protein content was significant (LSD 0.753) over the 90 days of storage. The reduction in fat content over the first I4 days of storage was significant (at prob. ofF O.OI) whereas the change was not significant from I4 to 60 days of storage period. However, the change in fat content was significant over the last 30 days of storage (LSD 0.579). So it can be concluded that stored soybean flour may not be safe for consumption, hence proper preservation of soybean seeds using chemical and natural preservative is recommended

Item Type: Article
Uncontrolled Keywords: Glycine max.(L) marr.; Soy bean seeds, TBC.
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 23 Apr 2015 20:43
Last Modified: 23 Apr 2015 20:43

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