Macronutrient content of soy flour (g/100g DM)
| Parameters | Untreated soya | Optimised soya |
|---|---|---|
| Moisture content (%) | 4.35 ± 0.43b | 5.01 ± 0.25a |
| #Ash (%) | 3.74 ± 0.42a | 2.24 ± 0.16b |
| #Proteins (%) | 35.98 ± 0.83b | 49.16 ± 0.46a |
| #Lipids (%) | 19.06 ± 0.29b | 26.26 ± 0.20a |
| Total carbohydrates (%) | 33.74 ± 0.24a | 14.95 ± 0.13b |
| Fibres (%) | 3.13 ± 0.04a | 2.38 ± 0.05b |
| Reducing sugars (% of carbohydrates) | 2.14 ± 0.05b | 7.79 ± 0.63a |
Values with different superscript letters in the same row are significantly different (p ˂ 0.05). # The results for lipid, protein, and ash content were adapted from the work published by Dongmo et al. [16]. © 2024 The Author(s). CC-BY NC
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.
The authors do not have any conflicts of interest.
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The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
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.
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