Uman NUH | today: 11/11/2022

Assessment of the quality of soybean seeds of different fractions

Author(s) Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Herasymchuk O.P., Candidate of Agricultural Science, Associate Professor of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2022 issue Issue 100. Part 1
pages 188-197 index UDK 633.34
DOI 10.31395/2415-8240-2022-100-1-188-197 (Link)
Abstract Aims. To study the quality formation of a cupcake made from triticale flour enriched with pumpkin paste. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The article presents a study of the quality of soybean varieties of different harvest periods, which often differs in its quality indicators. In order to increase them, it is advisable to fractionate the seeds according to different properties (geometric dimensions, density, etc.). For the study used sieves with round holes with a diameter of: 6.0 mm, 5.5 mm, 5.0 mm, 4.5 mm, 4.0 mm, 4.25 mm, 4.0 mm, 3.37 mm, 3.5 mm, 3.25 mm, 2.5 mm, 2.0 mm, 1.0 mm. Different fractions of soybean seeds had homogeneous indicators, so this distribution of seeds improves technological properties and facilitates the process of transportation and processing. The ladder fraction of a sieve with a diameter of 6.0 mm contained more protein than the control mixture, not divided into fractions. It was found that early grade soybean grain had a high protein content, but was inferior to late grade grain in terms of fat content. Early grade soybeans were inferior in nutritional value to late grade seeds by only 3.35 % at a value of 1.44 feed units. Conclusions. Seeds entering the elevator often differ significantly in their quality. In order to increase it, it is advisable to fraction grain and seeds according to different properties. By means of seed fractionation, it is possible to prevent self-sorting of seeds during movement and shaking, and as a result of effective cleaning, to improve its quality, separating grain with higher protein content. Taking into account that the soybean of early varieties is characterized by high protein content and gives a large amount of cattle cake, we can recommend it for the production of feed, while soybean of late varieties – for the production of soy milk.
Key words soybean seeds, fractionation, nutritional value, soy milk, soybean meal
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