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Proximate Composition, Phytoconstituents and Mineral Contents of Soybean (Glycine Max) Flour Grown and Processed in Northern Nigeria
Advances in Applied Sciences
Volume 2, Issue 4, August 2017, Pages: 48-53
Received: Oct. 4, 2016; Accepted: Jan. 13, 2017; Published: Aug. 1, 2017
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Authors
Useh Mercy Uwem, Chemistry Advanced Research Centre, Sheda Science and Technology Complex, Kwali, Abuja, Nigeria
Adebiyi Adedayo Babafemi, Chemistry Advanced Research Centre, Sheda Science and Technology Complex, Kwali, Abuja, Nigeria
Dauda Mary Sunday, Chemistry Department, University of Abuja, Abuja, Nigeria
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Abstract
Soybean (Glycine max), is a species of legume widely grown for its edible bean which has numerous uses. Soybeans are an important source of not only proteins, but carbohydrates, fats, and many essential vitamins and minerals. So, they facilitate normal growth and development in young children. In this study, the phytoconstituents, proximate composition and mineral contents of soybean flour was evaluated using standard processing techniques. The preliminary phytochemical screening indicated the presence of phenols, cardiac glycosides, steroids, saponins, flavonoids in both the methanol and aqueous extracts. The quantitative phytochemical screening showed that saponin had the highest content (18.4%) followed by phenol (16.8%) and flavonoids (12.4%) while phytate was the least (0.07%). The proximate composition was in this order: protein >carbohydrate > crude fat > moisture > crude fibre > ash content which showed that the soy flour is relatively high in protein. The minerals analyzed for were: Ca (231.6), Fe (5.790), Mg (249.8), Zn (2.414) and Mn (0.651) which were within the FAO/WHO standards for metals in foods.
Keywords
Soybean, Phytoconstituents, Protein, Soy Flour, Saponin
To cite this article
Useh Mercy Uwem, Adebiyi Adedayo Babafemi, Dauda Mary Sunday, Proximate Composition, Phytoconstituents and Mineral Contents of Soybean (Glycine Max) Flour Grown and Processed in Northern Nigeria, Advances in Applied Sciences. Vol. 2, No. 4, 2017, pp. 48-53. doi: 10.11648/j.aas.20170204.12
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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