Physicochemical analysis of flour derived from hybrid soybean varieties developed by the Institute of Plant Breeding

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

Flour samples were derived from the insoluble residue (okara) of four hybrid varieties of soybean developed by the Institute of Plant Breeding. The study intended to determine the quality of okara flour from IPB SY 96-27-21, IPB SY 96-27-23,Manchuria, and Tiwala 10. The physicochemical characteristics of the samples were determined in comparison with those of flour produced from commercially available soybeans. The samples were analyzed for their moisture, ash, crude fiber, crude protein, crude fat, carbohydrate, neutral detergent fiber, cellulose, total starch, and total sugar content, and urease activity. The samples derived from IPB-developed varieties of soybean were found to have greater amounts of ash and nitrogen-free extract, and lower crude fat and total sugar content compared with the commercial variety. In general, the samples were nutritionally superior to the commercial variety. Among them, Tiwala 10 stood out for possessing the highest starch, crude fiber and NDF content, and the lowest crude fat content and urease activity. Based on their physicochemical characteristics, the okara from hybrid soybean varieties developed by the Institute of Plant Breeding is a competent ingredient for the production of flour.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /M38

Document Type

Thesis

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