Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils

摘要: Abstract Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazlican Turksoy). Peroxide values (PV) oils 1.52 meq/kg 3.85 meq/kg (A3935), while peroxide roasted seed determined 2.52 meq/kg 4.03 meq/kg (Nova). Palmitic, oleic linoleic acids as major genotypes. Oleic samples 19.07% (roasted Adasoy) 35.31% A3935), ranged 42.17% Nazlican) 54.76% (sprouted A3127). Macro micro element sprouted, oven raw (untreated) seeds by Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium 16,375 mg/kg (raw 20,357 mg/kg A3127, phosphorus varied from 5427 mg/kg (oven Turksoy) to 7759 mg/kg Nova). be different depending on the processing procedures