Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour
Bosede A. Orhevba, Anehi A. Dauda, and Peter A. Obasa
Department of Agricultural and Bioresources Engineering, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria
Abstract—This study investigated some functional properties of soya bean flour produced from steeping and gelatinization techniques and stored in different packaging materials. The freshly harvested soya bean seeds used for the study were cleaned and soaked for five different durations (6, 9, 12, 15, and 18 hours); cooked at five different cooking times (20, 25, 30, 35 and 40mins); packaged in five different materials (paper bag, low density polythene bag, composite bag, high density polythene bag and plastic) and stored for five different periods (20, 40, 60, 80 and 100 days). A Response Surface Methodology, Central Composite Experimental Design was used. The samples of flour were then subjected to functional analysis. All experiments were carried out in triplicates. Data obtained was analyzed using Design Expert 11.0 statistical software tool; the Analysis of Variance (ANOVA) was conducted and empirical models developed. Statistical analysis shows that the gelatinization duration, and packaging materials had significant effect (P≤0.05) on the oil absorption capacity of the flour sample at P-value of 0.044 for gelatinization duration, 0.012 for packaging material, and water absorption capacity of the flour samples was significant with effect to storage duration P= 0.001, packaging material of 0.015 p-value. Bulk density of the processed flour was not significantly affected by processing techniques, packaging materials and storage duration employed in this study. Numerical optimization conducted on the experimental factors shows best desirability constraint of 0.60 point at steeping and gelatinization duration of 13.03 minutes and 25minutes respectively.
Index Terms—bulk density, central composite design, soya bean flour, Steeping, oil absorption, water absorption
Cite: Bosede A. Orhevba, Anehi A. Dauda, and Peter A. Obasa, "Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour," International Journal of Food Engineering, Vol. 7, No. 2, pp. 41-45, December 2021. doi: 10.18178/ijfe.7.2.41-45
Cite: Bosede A. Orhevba, Anehi A. Dauda, and Peter A. Obasa, "Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour," International Journal of Food Engineering, Vol. 7, No. 2, pp. 41-45, December 2021. doi: 10.18178/ijfe.7.2.41-45
Copyright © 2021 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
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