EFFICIENCY OF INACTIVATION OF TRYPSIN-INHIBITORS AND HEMAGGLUTININS BY ROASTING OF SOYBEAN (GLYCINE-MAX)

In vitro and in vivo studies were conducted to determine the efficienc y of inactivation of trypsin inhibitors and haemagglutinins by roastin g of soybean (Glycine max). The results showed that roasted soybean wa s free of trypsin inhibitor activity upto a level of an average value of 95 +/- 2%. Haemagglutinin was found to be much more heat labile and 98-100% could be inactivated by roasting at 115 degrees C for 10 to 1 5 min. However, PER of autoclaved soybean was found to be superior to that of roasted soybean, as indicated by in vivo studies. As a result of roasting, pancreatic hypertrophy could be eliminated, as indicated by short term trials with rat feeding studies.