ABSTRACT Microwave heating of soybeans for 9 min decreased protein solubility from 80 to 17%, from 81 to 18%, and from 72 to 16% when deionized H2O, 0.6N NaCl and 0.4N CaCl2, were used as solvents, respectively. Experiments were conducted to determine ‘in vivo protein digestibility and metabolizable nitrogen using male Sprague‐Dawley rats. The percentages of true digestibility were found to be 73, 84, 87 and 81 when the soybeans were microwave heated for 0, 9, 12 and 15 min, respectively. Microwave heating soybeans up to 15 min did not alter the fatty acids composition of the beans.
Journal of Food Science – Wiley
Published: Mar 1, 1985
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