Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content

Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content

Aim: Soya (Glycine max L.) is a legume rich in nutrients (proteins, lipids, carbohydrates, and minerals) but also in anti-nutrients such as oxalate, which hampers the bioavailability of nutrients. The various processes used to treat it reduce the anti-nutrient content while affecting the protein con...

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Bibliographic Details
Main Authors: Thales Djeuben Dongmo, Noel Mangatchaoussou, Aymar Rodrigue Fogang Mba, Nicolas Policarpe Nolla, Marlyne-Josephine Mananga, Fabien Fabrice Dongho Dongmo, Stephano Tambo Tene, Jules Christophe Manz Koule, Ulrich Fohouo Talla, Marlene Youogo, Yanick Owono, Hygride Dongmo, Julien Nedion Nadjimbaye, Marie Modestine Kana Sop
Format: Article
Language:English
Published: Open Exploration Publishing Inc. 2025-08-01
Series:Exploration of Foods and Foodomics
Subjects:
soya flour
nutrient
soaking time
cooking time
optimization
Online Access:https://www.explorationpub.com/uploads/Article/A101091/101091.pdf
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