Effects of Drying Methods on the Physico-Chemical Properties of Soyflour

This study investigated the relationship between the drying methods and the physicochemical properties of soybean during drying in the process of converting it into flour. Three samples were prepared for each of Tax 1485 and mixed varieties. A sample for each variety was subjected to a drying method. The three drying methods used are Roasting, Oven and Sun drying. The dried samples were converted to flour in attrition mill. Supplemented breads (5% Soy / 95% Wheat) were prepared from the flours for organoleptic evaluation and proximate analysis. The analyses were replicated three times. The results of this study showed that Oven drying method had highest acceptability compared to the other two methods (Boil and ovendrying, 58%, Boil and Sundrying,48% and Roasting 36% for Tax 1485 and 64, 60 and 48%, respectively for the mixed variety. It was also established that Oven drying method retained highest protein content of 40.54% compared with 40.25 and 40.09%, respectively for sundrying and roasting, respectively. This however did not show any significant (p