Impact of Hulling and Heat Treatment on the Physicochemical Properties, Bioactivity and Bioavailability of Iron and Zinc of the G196 Soybean Variety Produced in Burkina Faso

  •  Elisabeth Rakisewende Ouedraogo    
  •  Raymond Poussian Barry    
  •  Salamata Tiendrebeogo    
  •  Frederic Anderson Konkobo    
  •  Sandrine Zongo    
  •  Edwige Noelle Roamba    
  •  Kiessoun Konate    
  •  Mamoudou Hama Dicko    


This study delved into the impact of hulling and two types of heat treatment on the physicochemical, bioactive properties and bioavailability of the G196 soybean produced in Burkina, in order to not only find the optimal conditions for pre-treatment of seed, but also to guide their use in food formulations. Standard analytical methods were used for physicochemical and biochemical analyses. The results showed an increase in ash content by 0.04% as a result of seed shelling, while steaming led to a significant decrease in ash with a reduction rate by 0.06%; 0.08%; 0.25% after 20min, 40min and one hour, respectively. An average increase in total dry materials by 0.03% and reduction in moisture by 6.33% were observed after one hour of roasting. Additionally, shelling and steaming increased total carbohydrate contents. Roasting and steaming caused a significant reduction in protein, but an increase was observed after hulling. Carbohydrate levels decreased over the course of three roasting times. Regarding bioavailability, the zinc content improved after 40 minutes of roasting. Shelling also reduced the phytate content by 11.89%, while steaming significantly reduced the phytate, resulting in a drop in the phytate content by 17.18%; 18.02% and 19.71% after twenty, forty minutes and one hour, respectively. A significant reduction in phytate content by 26.64% after 40 minutes, and 46.46% after one hour was observed during heat treatment by roasting.

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