The effect of the length of soaking time on trypsin inhibitor,crude protein and phosphorus contents of soybeans (Glycine max)

A study to determine the effect of soaking soybeans (Glycine max) at different periods of time on trypsin inhibitor, crude protein and phosphorus contents was carried out. The results showed that the length of soaking period had significant effect (P < 0.05) on trypsin inhibitor and crude protein contents. The activities of the trypsin inhibitor were 10% in roasted soybeans, 27.5% in raw and a range of 26.6% for those soaked in water for 24 h to 17.7% for soybeans soaked for 96 h or more, with a standard error of 6.56 on each of the values. The crude protein contents were 41.58% in raw, 31.43% in roasted and a range of 40.05–30.64% for those soaked in water for 24–120 h. The standard error on each value was 5.09%. On the other hand, length of soaking period had no significant effect on phosphorus content. It can be concluded from this that soaking soybeans in water can effectively remove the anti‐nutritional factors. While roasting is better, the use of fire wood may not be encouraged as it has caused a lot of deforestation with consequent occurrence of floods and hence food shortages. Such a good animal husbandry practice can help to improve the health of animals, which can in turn help to improve the health of the population.