The Efficacy Of Heat, Sprouting And Acid Treatment On The Removal Of Protease Inhibitors In Soya Bean (Glycine Max (L.) Merrill)

ABSTRACT Soya bean is an important legume used in fortifying cereal-based complementary foods for children. Despite its high protein content, it also contains anti-nutrients which makes the proteins unavailable. The objective of the study was to assess knowledge of consumers on anti-nutritional factors and their perception of how it could be processed out of soya bean as well as the efficacy of heat, sprouting and acid treatment in the removal of protease inhibitors in soya bean. The study was conducted in two phases; a survey and a laboratory experiment. Two hundred (200) open and close ended questionnaires were administered to weaning mothers (with babies from 6 to 24 months) in four selected health facilities within the Greater Accra region of Ghana. Three separate experiments were conducted for each of the above treatments to evaluate the effect of heat, sprouting and acid treatment on the removal of protease inhibitors in soya bean. The experimental design was a 2 x 3 fullfactorial experiment laid out in a completely randomized design (CRD) for each of the experiments. The heat treatments were control, boiling and roasting. The sprouting levels were 0, 2 and 4 days while the acid soaking levels were 0, 12 and 24 hour The study revealed that the weaning mothers were not aware of anti-nutrients present in soya bean although they knew of its nutritional and health benefits. The most common method of processing used by consumers was roasting. It was also observed that most of the respondents (65.7%) did not process soya bean but rather purchased them from local processors within their respective communities. It was therefore recommended that education on anti-nutrients and how they could be processed out of soya bean should be intensified by all stakeholders. Future research into the levels of anti-nutrients in soya bean products sold on the Ghanaian market should be carried out.  Jenguma produced a higher protein content (48.55%) than Anidaso (45.79%). While Anidaso produced a highly significant protein content with the heat methods, Jenguma produced a highly significant protein content for sprouting and acid treatments. The invitro protein digestibility of soya bean treated with heat, sprouting and acid increased significantly (p