Changes in nutritional and energy properties of soybean seed and hull after roasting

Changes in nutritional and energy properties of soybean seed and hull after roasting

After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the...

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Bibliographic Details
Main Authors: Tajana Krička, Ana Matin, Neven Voća, Ana Pospišil, Mateja Grubor, Ivana Šaronja, Vanja Jurišić
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-06-01
Series:Research in Agricultural Engineering
Subjects:
thermal treatment
nutritional values
energy values
Online Access:https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.php

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