School of Graduate Study Department of Chemical Engineering

Table of Content
Chapters Titles Pages
Title page i
Acknowledgements iv
Abstract v
Table of Contents vi
List of Tables ix
List of Figures x
List of Abbreviation xi
List of Appendices xii
1. Introduction 1
1.1 Background 1
1.2 Scope of the study 2
1.3 Objective 3
2 Literature review 4
2.1 History of soybean 4
2.2 Processed soybean products 5
2.2.1 Soy flour and grit 6
2.2.2 Defatted soy flour 6
2.2.3 Soy protein concentrate 6
2.2.4 Soy protein isolate 7
2.2.5 Texturized vegetable protein 7
2.3 Production process of soy protein concentrate products 7
2.3.1 Defatted soy protein concentrate 7
2.3.2 Full fat soy protein concentrate 10
2.4 Extrusion cooking 10
2.4.1 Nature of raw materials used in extrusion cooking
process
11
2.4.2 Role of macronutrients during extrusion cooking 12
2.4.3 Effect of extrusion cooking on nutritional quality of
macronutrients
13
2.4.4 Extrusion cooking of soy products 16
2.5 Soybeans and soy products quality attributes 18
2.5.1 Physical properties of soybean 19
2.5.2 Proximate analysis of soybeans and soy products 19
2.5.3 Functional properties 20
3 Materials and methods 23
3.1 Experiment location 23
3.2 Materials and equipments 23
vi