Res. Agr. Eng., 2018, 64(2):96-103 | DOI: 10.17221/29/2016-RAE

Changes in nutritional and energy properties of soybean seed and hull after roastingOriginal Paper

Tajana Krička, Ana Matin*, Neven Voća, Ana Pospišil, Mateja Grubor, Ivana Šaronja, Vanja Jurišić
University of Zagreb Faculty of Agriculture, Zagreb, Croatia

After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the above-mentioned, the aim of this paper was to determine nutritional and energy changes in three soybean varieties ('Gordana', 'Sivka' and 'Slavonka'). After collecting the samples, the nutrient structure of the core and energy components of seed hull for each variety were determined before and after the heat treatment by roasting. The roasted soybean seeds of the specified varieties were dried by exposure to temperatures of 125°C and 135°C in the duration of 10, 20 and 30 minutes. The results show that significant changes occurred in nutritional properties of soybean seed core in relation to temperature and time of roasting, as well as to assortment. There are also significant differences in elements, which affects the energy properties of soy seed hulls depending on temperature and duration of the procedure.

Keywords: thermal treatment; nutritional values; energy values

Published: June 30, 2018  Show citation

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Krička T, Matin A, Voća N, Pospišil A, Grubor M, Šaronja I, Jurišić V. Changes in nutritional and energy properties of soybean seed and hull after roasting. Res. Agr. Eng. 2018;64(2):96-103. doi: 10.17221/29/2016-RAE.
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