Studies on the Quality of Canned Baked Soybeans

Baking of soybeans reduced the trypsin inhibitor CTI) activity, urease activity and nitrogen solubility index from 22.8 to 17.3 mg/g, 2.4 to 0.76 pH units and 88.9 to 61.6% respectively. Maximum reduction was observed in ascorbic acid. The internal surface of cans with baked soybeans in brine was corroded with mucilage on top but it was normal for product packed in tomato sauce. Chemical analysis ofcanned and stored baked soybean in brine processed for 42 min or in tomato sauce for 46 min showed almost inactivation of TI. There were little changes in the proximate composition of baked soybean canned in brine or tomato sauce during storage at 37(plus-minus)22C for90 days. The organoleptic evaluation showed greater preference for baked soybeans in tomato sauce over product packed in brine.