Authors : S.A. Olasoju and E.A. Ajav
Abstract: The effect of dry milling methods was studies using hammer and attrition mill to process soybeans prepare by 3 different pre-milling methods. The functional properties, sensory properties and proximate analysis were carried out on the prepared samples. Results obtained show that sensory values for colour, flavour, taste and general acceptability for both hammer and attrition milled soy flour (milk) were not significantly different (p< 0.05). The general acceptability values ranged from 2.9-3.9 and 2.9-3.7 for hammer and attrition milled soy flour, respectively. The proximate composition range values for both milling methods were also statistically similar (p< 0.05). However, for functional properties foaming stability values for the 2 milling methods were different (p< 0.05) with ranges between 58.3-116 and 62.5-120% for hammer and attrition mill, respectively Furthermore, gelation values were also different (p< 0.05) and ranged between 18-20 and 16-18, respectively while each of the other functional properties examined were statistically similar (p< 0.05). This study has shown that hammer milling method could be used for soy flour production if higher functional values for gelation characteristics is required and attrition should be favoured for higher foaming properties. If these properties are not priority it can be stated that there is no significant difference (p< 0.05) between hammer and attrition milled soy flour.
S.A. Olasoju and E.A. Ajav , 2007. Effect of Dry Milling Methods on the Functional and Nutritive Qualities of Soybean . Research Journal of Applied Sciences, 2: 1066-1070.