Analysis of trypsin inhibitor activity in soyflour and soyproducts of soybean (Glycine max) genotypes

摘要

The present study was undertaken at Parbhani during 2006-07 to analyse the trypsin inhibitor activity of soybean [Glycine max (L.) Merr.] genotypes and processed soy products. Nine genotypes of soybean and six soy products were investigated for trypsin inhibitor activity (TIA). The genotypes viz., JS-335, JS-9305, Kalitur, MAUS-32 and MAUS-81 were showed lower TIA as compared to other genotypes under study. The trypsin inhibitors reduces the digestibility of protein. The TIA of soybean genotypes, MAUS-2, MAUS-47, MAUS-71 and MAUS-61 was found higher. The soy flour made from these genotypes needs to be processed for more time to prepare different snacks. Trypsin inhibitor activity of soaked soybean and soy husk was found higher than soyane, sev, soydal and roasted soybean. The roasted soybean and soy dal exhibited lowest TIA due to proper processing of these products. The soybean genotype JS-335 was found better in TIA.