Physiochemical Properties of Oils and Flours from Selected Soybean Varieties

Abstract

The physiochemical properties of oils and flours from three soybean varieties (TGX 1951-3F, TGX 1448-2E, and TGX 1955-4F) were  evaluated. Oils from the varieties did not vary significantly (p>0.05) in terms of specific gravity (0.90-0.91) and saponification value  (186.50-188.50 mg KOH/g). There were however significant (p<0.05) differences in their free fatty acid (0.34-1.12 %), iodine (110-140  gI2/100g), refractive index (1.47-1.65), smoke point (150.00- 160.00°C), flash point (162.50 to 260.00°C), fire point (167.50-272.50°C),  peroxide (11.68-12.12 mEqv/kg) and TBA (0.83-1.82 mgMDA/kg) values. There was no significant (p>0.05) difference in the proximate  composition of the flours. Values ranged from 28.41-28.98%, 5.58-6.32%, 1.03-1.14%, 6.02-6.08%, 2.95-3.37% and 54.36-55.87% for crude  protein, ash, crude fat, moisture, crude fibre and carbohydrate contents respectively. The concentration of minerals such as calcium,  magnesium, sodium and potassium of the flours from the varieties varied significantly (p<0.05). Values ranged from 72.27-74.87 mg/100  g, 83.45-88.73 mg/100 g, 18.73-19.11 mg/100 g and 601.30- 606.30 mg/100 g respectively. The foaming capacity (12.00-13.75%), bulk  density (1.43-1.61 g/ml), oil absorption (1.26-2.23 g/g) and water absorption (1.72-2.57 g/g) were significantly (p<0.05) different among  the varieties. The quality attributes of oils and flours from the varieties were within acceptable standards.