Agro Produce Processing Division Central Institute of Agricultural Engineering (CIAE), Bhopal, India
*Corresponding author: M.K. Tripathi e-mail: tripathimanoj007@gmail.com
This study has been aimed to determine the effect of processing of Indian soybean on proximate composition, total phenolic content, total flavanoid content and antioxidant activity. High protein content and low fat was found in germinated soybean. The total phenolic content varied with soybean samples (Soybean seeds: 27 mg of GAE/g, soy flour: 23 mg of GAE/g, soymilk: 9 mg of GAE/g and germinated soybean seeds: 24 mg of GAE/g). Amongst the soybean and soy products, the total flavanoid content varied with samples. The antioxidant activity of soybean and soy products were directly related to the total phenolic and total flavanoid contents.
Soybean, antioxidant, soy products, health
