Friday, 1 February 2013

Processing of soyabean

Processing of soyabean

Soyabeans should undergo simple household processing like soaking, boiling, roasting, pressure cooking etc before consumption, to limit the anti nutritional factors present in soya beans. Soybeans contain potent enzyme-inhibitors. These inhibitors block uptake of trypsin and other enzymes which the body needs for protein digestion.
This also holds true for soya flour, always roast soyabeans before grinding it for easy protein digestion in the small intestine.

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