EFFECT OF MALTING AND EXTRUSION ON THE QUALITY OF DERIVED PRODUCTS OFSOYBEAN

Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 4 8 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrie nt composition did not show any relevant modification presenting only a small decrease in carbohydrates and increase in the relative lipid c omposition. Some anti-nutritional factors were affected by the process es. Trypsin inhibitors decreased about 50% after 24h of malting and di sappeared after extrusion. Phytic acid was resistant to the processes while alfa-galactosides presented about 80% of loss as a result of the combination of malting and extrusion.