Análisis bromatológico de la harina de soya

Abstract

The present investigation allows to determine the methods and techniques used for the bromatological analysis of soybean meal, soy being a type of legume that has a high protein content. Its by-products such as soy flour are used for human consumption, this product is obtained from roasting and grinding its grains and is characterized by not containing starch, which is why it is suitable for dietary products providing health benefits. The methodology used is descriptive. The results obtained in the first case did not report significant data in its parameters, required by the NTE INEN 2728. In the second case it required the application of methods and techniques to perform the percentage composition, where they reported values of 7.80% moisture, protein 6.75%, fat 24.87%, ash 4.47 and fiber that are within the limit established by the Peruvian Technical Standard of INDECOPI NTP 205.024: 2014. In the third case, it was reported through a proximal analysis that test four shows a high protein content of 13.48% compared to 9.09% protein when the bread content only has wheat flour. The fourth case, through the study carried out, affirms that the best treatment through the physical-chemical analysis is in the treatment C_4 S_4 B_4 referring to 15% of soybean meal, presenting the following percentages; fat 19.06%, ash 3.31%, protein 26.71% and fiber 2.41%, increasing the nutritional value of the product.