Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 147

Full Length Research Paper

Storability of soybean flour and its hazard analysis in Nigeria

Ogundele B. A.
  • Ogundele B. A.
  • Nigerian Stored Products Research Institute, c/o Lake Chad Research Institute, P. M. B. 1293, Maiduguri, Borno State, Nigeria.
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Arowora K. A.
  • Arowora K. A.
  • Nigerian Stored Products Research Institute, P. M. B.3032, Kano, Kano State, Nigeria.
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Abiodun A. A.
  • Abiodun A. A.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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Afolayan S. S.
  • Afolayan S. S.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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Ajani A. O.
  • Ajani A. O.
  • Nigerian Stored Products Research Institute, P. M. B. 5044, Ibadan, Oyo State, Nigeria.
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Adetunji C. O.
  • Adetunji C. O.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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  •  Received: 24 July 2014
  •  Accepted: 27 February 2015
  •  Published: 31 March 2015

Abstract

Soybean was procured from a local market in Ilorin, washed, dried, milled, packaged and stored under hermetic conditions using transparent plastic container. Proximate composition was carried out on the samples 4-monthly (once-in -4 months) for a period of one year. Moisture content was determined by air-oven method while proximate composition was carried out by Standard Methods of Association of Official Analytical Chemists (AOAC). Moisture contents ranged between 8.0 and 8.9% within one year of storage, while protein levels reduced to 34.9 from 40.4%. Whereas increasing trend was recorded in ash content during the course of storage with ranging values between 4.9 and 5.4%. No definite trend was observed in fibre composition, however, the final value at the end of 12-month storage was found to be 5.8%. Hazard analysis and critical control points (HACCP) procedures were developed and applied for production of high quality as well as safe soybean flour for both local consumption and export.
 
Key words: Storage, soybean, soy flour, hazard analysis and critical control points (HACCP), hazard, multipurpose dryer.