title: Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils.
abstract: Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazlıcan and Türksoy). Peroxide values (PV) of sprouted soybean oils were found between 1.52meq/kg (Adasoy) and 3.85meq/kg (A3935), while peroxide values of roasted seed oils were determined between 2.52meq/kg (Adasoy) and 4.03meq/kg (Nova). Palmitic, oleic and linoleic acids were found as major fatty acids of soybean genotypes. Oleic acid contents of samples were found between 19.07% (roasted Adasoy) and 35.31% (roasted A3935), linoleic contents of oils ranged between 42.17% (roasted Nazlican) and 54.76% (sprouted A3127). Macro and micro element contents of sprouted, oven roasted and raw (untreated) soybean seeds were determined by Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium contents of soybean seeds ranged between 16,375mg/kg (raw Adasoy) and 20,357mg/kg (sprouted A3127, while phosphorus contents of seeds varied from 5427mg/kg (oven roasted Türksoy) to 7759mg/kg (sprouted Nova). The micro element contents of samples were found to be different depending on the processing procedures and soybean genotypes.
authors: Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
authors: Mehmet Musa
authors: MM
authors: Özcan
authors: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Electronic address: faljuhaimi@ksu.edu.sa.
authors: Fahad
authors: F
authors: Al Juhaimi
mesh_terms: D003296:Cooking / Q000379:methods*; D008903:Minerals / Q000032:analysis*; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry / Q000254:growth & development*; D013024:Soybean Oil / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry* / Q000254:growth & development
chemical_list: D008903:Minerals; D013024:Soybean Oil
keywords: FFA; Fatty acid composition; Heating; ICP-AES; Minerals; Peroxide value; Soybean