Authors : J.A.V. Famurewa , I.B. Oluwalana and O.F. Osundahunsi
Abstract: This study investigated the relationship between the drying methods and the physicochemical properties of soybean during drying in the process of converting it into flour. Three samples were prepared for each of Tax 1485 and mixed varieties. A sample for each variety was subjected to a drying method. The three drying methods used are Roasting, Oven and Sun drying. The dried samples were converted to flour in attrition mill. Supplemented breads (5% Soy / 95% Wheat) were prepared from the flours for organoleptic evaluation and proximate analysis. The analyses were replicated three times. The results of this study showed that Oven drying method had highest acceptability compared to the other two methods (Boil and ovendrying, 58%, Boil and Sundrying,48% and Roasting 36% for Tax 1485 and 64, 60 and 48%, respectively for the mixed variety. It was also established that Oven drying method retained highest protein content of 40.54% compared with 40.25 and 40.09%, respectively for sundrying and roasting, respectively. This however did not show any significant (p<0.05) difference. The results showed that drying for a long period (as observed in sun drying) and with high temperature (as observed in roasting), to achieve safe moisture content, will defeat the purpose of using soy flour as supplement due to a significant reduction in the protein content and their acceptability. Moderately high temperature of 60�C using oven as being investigated is therefore recommended.
J.A.V. Famurewa , I.B. Oluwalana and O.F. Osundahunsi , 2006. Effects of Drying Methods on the Physico-Chemical Properties of Soyflour. Journal of Food Technology, 4: 283-286.