Chemical composition and properties of Edamame soybean flour

Abstract

The objectives of this research were to investigate milling method (wet and dry milling) and to analyze the properties of green soybean flour. The result showed that the appropriate milling method was the dry milling method with yield and moisture contents of green soybean flour at 26% and 9.17%, respectively. The color of green soybean flour was the light green color due to the pigment, chlorophyll, in green soybean seed. For chemical compositions, the green soybean flour had the highest protein content at 48.54% and contained carbohydrate and fat content as 22.45% and 10.27% respectively. The functional properties of green soybean flour found that the flour had high swelling power and solubility as 7.19% and 38.07%, respectively. Comparison of green soybean flour properties with soybean flour found that chemical compositions and functional properties of green soybean flour were similar to those of soybean flour. Therefore, green soybean flour can be used as ingredient in food products contained soybean flour or substitution for soybean flour, which are the alternative choice for functional food development.