Identification of anti-nutritional factors in soya cheese

This study aimed to determine the anti-nutrients of cheese produced from soya beans by chemical processing. Effect of processing using a chemical method on anti-nutritional constituents of soybean seed meal and cheese were carried out. Levels of the anti-nutrients like tannin, oxalate, saponin, and phytate of the raw soya and cheese were determined. The percentage (%) of the studied antinutritional substances in the raw seed were obtained as tannin (0.168±0.003), phytate (0.470±0.004), oxaloacetate (0.109±0.002), and saponin (5.47±0.20). Processing, however, significantly reduced the levels of the anti-nutrients like tannin, oxalate, saponin, and phytate in the raw and cheese. The percentage of antinutritional levels in the raw seed after processing were found as tannin (0.009±.002), phytate (0.104±0.004), oxaloacetate (0.085±0.005), and saponin (2.53±0.04). Hence, the processing significantly (p<0.05, p<0.01, p<0.001) improved the nutritional quality of the soy cheese and the product can be used as a good protein source.