Effect of Domestic Processing Techniques on the Mineral Content in Soybean

Abstract

Food legumes are widely consumed all over the world as these are good sources of dietary proteins, carbohydrates and minerals. Common domestic processing techniques like soaking, germination and cooking are employed so as to enhance the digestibility and nutritive value. The effects of soaking, germination (5 day period) and cooking (microwave, pressure and ordinary cooking) were studied on the mineral content of soybean. Germination (2nd day) leads to significant increases in the Ca, Cu and Zn content. Microwave cooking resulted in greater retention of minerals as compared to pressure cooking and ordinary cooking. Based on these results germination (day 2) for soybean should be popularized as a simple process for naturally fortifying food with essential minerals. While amongst cooking treatments microwave cooking could be suggested for soybean preparation.