Grasas y Aceites, Vol 50, No 2 (1999)

Effect of storage and heating on good mature and green immature soybean and soybean dehulling.


https://doi.org/10.3989/gya.1999.v50.i2.642

Y. El-Shattory
Fats and Oils Department, National Research Centre, Egypt

Saadia M. Aly
Fats and Oils Department, National Research Centre, Egypt

Abstract


Mature and immature soybeans were stored for 6 months. Every month, soybeans were analysed for oil content, moisture percentage, acid value, peroxide value, fatty acid analysis, meal protein and urease activity in soybean meal. In addition, soybean samples were heated to different temperatures and times and the effect of heating on dehulling was studied. Finally control charts of acid and peroxide values were constructed and discussed.

Keywords


Dehulling; Heating; Immature soybean; Mature soybean; Storage.

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