Effect of Heating Time of Soybean on Vitamin B‐6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes

Heating treatments of boiling 20 min or autoclaving 5 min, 10 min, or 20 min, of soaked (25°C for 10 hr) soybeans, significantly influenced vitamin B-6, free folacin, trypsin inhibitor activity, water absorption, moisture content and blue, green and amber color values in the cooked soybeans. Analysis of covariance showed a relationship (P≤0.05) between water absorption after cooking with total folacin in cooked soybeans and water absorption after cooking with blue color values. Other relationships (P≤0.05) were observed in cooked soybeans between texture and total folacin, moisture and trypsin inhibitor activity, and trypsin inhibitor activity and free folacin.