PROCESSING AT GREEN CHEMISTRY CONCEPT ON PROTEIN QUALITY ENHANCEMENT OF MODERN SOYBEAN [GLYCINE MAX (L.) MERRILL] VARIETIES

M.K. PATHAK¹*, ROHIT PANDEY², B.S. DWIVEDI³, SUSHMA JHARIYA⁴, ARUN KAKKAR^5
1Jawaharlal Nehru Krishi Vishwavidyalaya, Krishi Nagar, Adhartal, Jabalpur, 482004, Madhya Pradesh
²Jawaharlal Nehru Krishi Vishwavidyalaya, Krishi Nagar, Adhartal, Jabalpur, 482004, Madhya Pradesh
³Jawaharlal Nehru Krishi Vishwavidyalaya, Krishi Nagar, Adhartal, Jabalpur, 482004, Madhya Pradesh
⁴Govt. Model Science College (Auto), Jabalpur, 482004, Madhya Pradesh
⁵Govt. Model Science College (Auto), Jabalpur, 482004, Madhya Pradesh
* Corresponding Author : atuljnkvv75@gmail.com, manojpathakjnkvv@gmail.com

Received : 21-03-2016     Accepted : 22-04-2016     Published : 14-08-2016
Volume : 8     Issue : 28       Pages : 1592 - 1595
Int J Agr Sci 8.28 (2016):1592-1595

Keywords : Soybean, Trypsin inhibitor, Protein, Green Chemistry, IVPD
Academic Editor : Dr N.K. Amaliya, Sushil Dagadu Patil, Atul Bajaj
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

The most important heat stable biologically activity trypsin inhibitor strongly prohibited the uses of soybean for protein rich food. The quantification of protein content and trypsin inhibitor of five improved varieties were carried out. The inactivation of trypsin inhibitor activity value and effects on protein content percent of autoclaved processing technology till the 10, 20, 30 minutes and sprouted of same cultivars seeds were quantified for enhancement concerned in-vitro protein digestibility percent. Germinated seeds, protein content increases at least 0.18 exceeded to 1.68 percent as compared to control mean. The effect on trypsin inhibitor was found decreased significantly during thermal processing and also same on sprouted seeds. The effects of processing on IVPD were found to increase significantly only more than 20 to 30 min autoclaved processing time seeds for all five varieties seeds as compared with their control seeds mean. No soybean constituent is removed or enriched during the processing of the raw materials. Thus, all components of soybean remains in soy-powder serve both controlled and processed seeds in which green chemistry prevails and no unhygienic chemicals are used for processing. So, this is safe for consumption and hygienically processing techniques of any soy food products, soy fortified foods and dietary utilization in under malnourished community