Surveillance of Nutritional composition, Urease activity, and Aflatoxin contamination in processed Soya Chunks or Textured Vegetable Protein (TVP)
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International Journal of Biotech Trends and Technology (IJBTT) | 
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| © 2020 by IJBTT Journal | ||
| Volume - 10 Issue - 2 |
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| Year of Publication : 2020 | ||
| Authors : Aniket Pailwar, Ghadevaru Sarathchandra | ||
| DOI : 10.14445/22490183/IJBTT-V10I2P604 |
Citation
MLA Style:Aniket Pailwar, Ghadevaru Sarathchandra"Surveillance of Nutritional composition, Urease activity, and Aflatoxin contamination in processed Soya Chunks or Textured Vegetable Protein (TVP)" International Journal of Biotech Trends and Technology 10.2 (2020): 20-25.
APA Style:Aniket Pailwar, Ghadevaru Sarathchandra(2020). Surveillance of Nutritional composition, Urease activity, and Aflatoxin contamination in processed Soya Chunks or Textured Vegetable Protein (TVP). International Journal of Biotech Trends and Technology, 10(2), 20-25.
Abstract
Background: Soybean protein is an important nutrient in the human diet. Soya chunks are the best protein sources and also contain good sources of minerals, fibers, and vitamins. Due to good fiber content, it helps to fight diabetes and control obesity. Minerals help to strengthen bones and fight insomnia. Vitamins play an important role in blood clotting and pregnancy.
Methods: A total of 4 different soya chunks (TVP) samples were collected from different companies for analysis of total plate count, moisture content, water activity, yeast, and mold count.
Results: The study revealed no microbial contamination in soya chunks (TVP) however moisture content and water activity were 6 to 10 % and 0.5 – 0.6 respectively because soya chunks are highly processed and high-temperature extrusion products. Further study, 20 different samples taken for quantification analysis of urease activity, and contamination of aflatoxins. Urease activity aims to study the grade of the soya chunks processing treatment. This test estimate increase in the pH outcomes of the liberation of ammonia into the media transpires from the breakdown of urea by the urease present in soybean products. The degree of processing of urease activity (?pH) is under processing is above 0.20, adequately processed is ranges from 0.05 to 0.20, and over-processed is below 0.05. It was found that the urease activity of soya chunks was under process.( 0.2 -0.4) The 20 different samples of soya chunks tested for the contamination of aflatoxin and the result shows that all 20 different samples are not detected below the limit of quantification of aflatoxinB1 is 5 microgram/Kg
References
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Keywords
Protein, Soybean, Soya chunks, Extrusion product, TVP.