Soybean flour

Arkasoy is soybean flour supplied by British Arkady Co.,... 

Trower MK, FS Sariaslani, DP O Keefe (1989) Purification and characterization of a soybean flour-induced cytochrome P-450 from Streptomyces griseus. J Bacteriol 171 1781-1787. 

Fingerova H, Koplik R (1999) Study of minerals and trace element species in soybean flour. Fresenius J Anal Chem 363 545-549. 

Follow-up studies utilized finely-milled legume flours and the addition of soybean flour as a fat-control agent in an effort to improve doughnut quality (5). The legume products and doughnuts prepared from them are shown in Figure 5. On a dry weight basis, peanut flour from solvent extracted peanuts (PF-SE) contained 0.9% fat and 54.4% protein while cowpea flour (CF) contained 1.4% fat and 25.5% protein. Peanut flour from partially defatted untoasted peanuts (PF-PD-U) contained 34.5% fat and 34.9% protein while peanut flour from partially defatted peanuts toasted at 160°C contained 34.4% fat and 37.6% protein. 

LF = 10% legume flour (peanut or cowpea), LF + S 10% legume flour (peanut or cowpea) + 3% soybean flour. Reproduced with permission from Ref. 5. Copyright 1982, The American Peanut Research and Education Society. 

It is common practice to stabilize full-fat products by preheating the seed, or by extrusion as in the case of full-fat soybean flour (6). Heat treatment deactivates lipases and lipoxygenases... 

Soybean flour Ground roasted dry beans, nutty flavor. Used as filling or coating for pastries. 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

Cottonseed, peanut, sesame seed, and soybean flours, when used as supplements, add to the quality of the protein. The improvement of protein quality was due to the flours compensating for limiting amino acids. Supplementation using various flours improved total protein, amino acid content and some physical characteristics in akamu, yeast bread and sugar cookies. 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

Sulfur amirro acids, methionirre arrd cysteine, are limiting in partially defatted flours prepared from heated and unheated morama beans, containing 0.4 g methionine/100 g flours and 0.1 g cysteine/100 g flours. The major amino acids in morama flours are glutamic acid, aspartic acid, as well as tyrosine. This is in agreement with amino acid composition of morama beans reported by various researchers (Bousquet, 1982 Bower et al., 1988 Dubois et al., 1995 Maruatona et al., 2010). Morama bean flours seem to be comparable in terms of essential amino acids composition to commercial soybean flours (Maruatona et al., 2010). 

Foam properties related to seed type. Soybean flour suspensions produced thick egg white-type foams at all pH levels tested except at 4.0 (Figure 14 47). Although the increase in capacity of suspensions at pH values 6.5 and 4.0 was identical, a medium thick foam was produced by the latter. At pH 4.0, the level of soluble protein in the suspension was significantly lower than at the higher pH values the latter three percentages of protein were similar. A decline in foaming capacity at pH... 

The value of antioxidant protection by way of natural food sources has been pointed out in the literature with considerable frequency. Among the components of soy flour known to have some antioxidant properties are isoflavones and phospholipids. Amino acids and peptides in soybean flour also possess some antioxidant activity. There also may be some antioxidant impact from aromatic amines and sulfhydryl compounds. 

High thiamine content (1,000-20,000 mierograms/100 grams). Ham. rice bran, soybean flour, wheat genu, yeast. 

Rostagno, M.A., Arafajo, J.M.A., and Sandi, D. 2002. Supercritical fluid extraction of isoflavones from soybean flour. Food Chem. 78 111-117. 

Various applications of PITC in analyses of acid hydrolysates of purified proteins and peptides (91) and of hydrolysates of feeds (92) have been described. Bidlingmeyer et al. (93) showed reversed-phase chromatographic analysis of free amino acids and hydrolysates of foods (soybean flour, mozzarella cheese, beer, and soy sauce) with formation of PITC derivatives to be a fast, reproducible method that presented a very good correlation with the results obtained by ion-exchange chromatography. 

These cocoa substitutes are of two kinds. First, they consist of otherwise unprocessed bulking agents with added flavor and color. The bulking agents employed are soybean flour, modified food starches, dextrins, or mixtures thereof. They are definitely offered as extenders none of the manufacturers recommend that they be used as a total replacement for cocoa. Manufacturers include Cargill, Inc., Minneapolis, Minnesota (Cocoa-Max), McCormick Company, Inc., Hunt Valley, Maryland, (McCormick Cocoa Extenders), and National Starch Chemical Corp., Bridgewater, New Jersey (N-Liven Cocoa). A.E. Staley Mfg. Co., Decatur, Illinois, entered the field but quickly dropped out. 

Partially purified soybean hemagglutinin was prepared from untoasted soybean flour (Soyafluff 200W, Central Soya, Chicago, IL) according to the method of Liener (11). Final purification was achieved by chromatography on hydroxylapatite, prepared Current address Research Division. Science Park, Smithville, TX 78957. 

Quirce, S., Polo, F., Figueredo, E., Gonzalez, R., Sastre, J. 2000. Occupational asthma caused by soybean flour in bakers—Differences with soybean-induced epidemic asthma. Clin Exp Allergy 30 839-846. 

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