This study was carried out to remove the antinutritional matters from
soybean seeds to be used in beef sausage and beef burger products. Crude protein
content in raw soybean seeds was 44.82%, while, the antinutritional factors:
trypsin inhibitor, chymotrypsin inhibitor, hemagglutinating, total phenolic
compounds and phytic acid were: 31.6 mg/g, 3.40 mg/g, 713 U/g, 0.75% and
1.21%, respectively.
Autoclaving was effective in removing all antinutritional matters except
phytic acid, however, roasting was most effective for its reduction.
In order to reduce the cost of meat products and to improve their
physico-chemical properties, meat was replaced by rehydrated soybean flour at
the levels of 0, 10, 15, 20, 25 and 30%.
So, it could be recommended to apply replacement level to 20% soybean,
treated with autoclaved, from meat used in prepared sausage and beef burger.