Exploration of Foods and Foodomics

Table 3. Experimental values for protein and oxalate content in soya flour after treatments

No. essais	Cooking time (X₁)	Cooking temperature (X₂)	Soaking time (X₃)	Proteins (%)	Oxalates (mg/100 g)
1	15.00	100.00	24.00	33.78 ± 0.04^k	1.52 ± 0.10^b
2	3.07	85.00	14.50	29.07 ± 0.35^o	1.73 ± 0.03^a
3	32.50	85.00	28.77	44.75 ± 0.13^e	1.22 ± 0.04^de
4	32.50	85.00	14.50	41.69 ± 0.05^g	1.12 ± 0.04^ef
5	61.93	85.00	14.50	52.77 ± 0.05^a	0.42 ± 0.04^h
6	50.00	100.00	24.00	46.20 ± 0.02^b	0.61 ± 0.01^g
7	15.00	70.00	24.00	31.42 ± 0.03^m	1.62 ± 0.04^b
8	32.50	59.77	14.50	42.33 ± 0.01^f	1.34 ± 0.01^c
9	32.50	85.00	14.50	40.92 ± 0.05^j	1.22 ± 0.06^de
10	15.00	70.00	5.00	30.90 ± 0.02ⁿ	1.61 ± 0.03^b
11	50.00	100.00	5.00	45.65 ± 0.02^c	1.09 ± 0.01^f
12	32.50	85.00	14.50	41.09 ± 0.02^ij	1.11 ± 0.02^ef
13	32.50	85.00	3.26	32.95 ± 0.01^l	1.31 ± 0.04^cd
14	15.00	100.00	5.00	31.09 ± 0.01^m	1.62 ± 0.01^b
15	50.00	70.00	5.00	45.90 ± 0.03^c	0.52 ± 0.01^gh
16	32.50	110.23	14.50	41.55 ± 0.01^h	1.17 ± 0.02^ef
17	32.50	85.00	14.50	41.37 ± 0.01^hi	1.12 ± 0.04^ef
18	32.50	85.00	14.50	41.33 ± 0.005^hi	1.10 ± 0.03^ef
19	32.50	85.00	14.50	41.26 ± 0.01ⁱ	1.09 ± 0.01^f
20	50.00	70.00	24.00	45.33 ± 0.01^d	0.46 ± 0.03^h

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Values are expressed as mean ± standard deviation. Values with different letters in the same column are significantly different (p ˂ 0.05)

Declarations

Author contributions

TDD: Conceptualization, Formal analysis, Investigation, Methodology, Writing—original draft. NM: Data curation, Formal analysis, Investigation, Methodology, Writing—review & editing. ARFM and NPN: Formal analysis, Methodology, Writing—review & editing. MJM: Conceptualization, Data curation, Investigation, Methodology, Writing—review & editing. FFDD, JCMK, UFT, MY, YO, HD, and JNN: Methodology, Writing—review & editing. STT: Data curation, Formal analysis, Methodology, Writing—original draft, Writing—review & editing. MMKS: Conceptualization, Data curation, Formal analysis, Funding acquisition, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing—review & editing.

Conflicts of interest

The authors do not have any conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

The authors received funding from the Nestlé Foundation in March 2023. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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