EFFECT OF ROASTING ON PREBIOTIC POTENTIAL OF SOYABEAN (Glycine max)

Abstract

The purpose of this study was to investigate the effect of roasting on prebiotic potential of Soyabean (Glycine max). Administration of prebiotic confers health benefits by modulating immune system. Soyabean pomace left after extraction of protein and lipid is good source of oligosaccharides and non- starch polysaccharides, which have ability to reach the colon, where it could get fermented and produce health beneficial products such as short chain fatty acids. The purpose of roasting was to minimize the antinutrient factors from raw soyabean. Soyabean was roasted and its ability to support the growth of Lactobacillus acidophilus was checked in reconstituted agar containing raw and roasted Soyabean as a sole carbon source. After incubation samples were tested for optical density, pH, % titratable acidity and antimicrobial effect against pathogen. Difference in raw and roasted soyabean was checked by subjecting the samples to SEM and X–ray diffraction. Increased optical density, lowering of pH and increase in titratable acidity in presence of roasted soyabean, confirmed the ability of roasted Soyabean to support the growth of L. acidophilus.