Paper Title
Effect of Processing and Dehulling on Cooking Quality of Selected Soybean Variety

Consumption of soybean is limited by long cooking times as well as less bioavailability of nutrients in beans due to presence of antinutrients such as phytates, trypsin inhibitors and tannins. Various traditional methods have been used in different combinations to reduce cooking time of various starch rich beans. Little research has been done on reducing cooking time of soybean and development of quick cook dry bean. The enzyme treatment of bean in combination with other traditional processing methods for production of nutritious fast cooking bean has not been used before. Therefore, the aim of this study was to reduce cooking time and to develop protocols for production of fast cooking soybean using enzyme treatment. Soybeans (NRC 7 variety) blanched for 15 min, soaked for 12 h; dehulled and cooked under open pan condition in 1% salt solution four times with intermittent decantation and washing and treated with 0.02% hemicellulase overnight at 30°C gave best results in present investigation. The hemicellulase treatment caused high gruel formation which is a desirable characteristic for gravy preparation. The resultant product was dried at 60°C under forced convectio. Overall, combined processing of with enzyme treatment reduced cooking time of beans from 75 minutes to 10 minutes. The combination of 0.01% cellulose and 0.01% hemicellulase had synergistic effect and the process was most cost effective. Keywords- Soybean, Cooking methods, Legumes, enzymes, treatment, quick cook