Effect of soaking process on nutritional quality and protein solubility ofsome legume seeds

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bi carbonate in attempt to evaluate their nutritional quality and protein solu bility index. Soaking process led to an increase in the hydration coefficie nt, seed weight, total protein, ash, fat, fiber, while non protein nitrogen , total carbohydrates, starch, stachyose, raffinose, reducing sugars, and m inerals (except Na) were decreased. All antinutritional factors such as phy tic acid, tannin, trypsin inhibitor and hemagglutinin activity were decreas ed during soaking in 0.5% sodium bicarbonate; it was the same for the prote in solubility in different solutions, while the in-vitro protein digestibil ity and available lysine were increased.