Skip to main content
Log in

Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Soybean hull as a rich and inexpensive source of dietary fiber and because of its health properties, is a good option for supplying dietary fiber to various food industries. Optimization of the extrusion process and the effects of its variables [Feed moisture (35–45%), screw speed (160–200 rpm), and temperature (75–95 °C)] were investigated on the structural, nutritional, and functional properties of soybean hull by response surface methodology. Based on response surface analysis, the maximum soluble dietary fiber content and water absorption index in addition to the minimum specific mechanical energy and anti-nutritional composition of tannin were obtained at a feed moisture content of 42.58%, screw speed of 182.46 rpm, and temperature of 87.43 °C. The extrusion process also increased the rate of swelling capacity, solubility index, yellowness, and redness of the samples. It also reduced the oil absorption index and lightness in comparison with the control. The FTIR spectroscopy did not show a new functional group and the urease test (trypsin inhibitor activity) was negative in the extruded samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • AACC (2000) Approved methods of the AACC, 10th edn. American Association of Cereal Chemists, St. Paul (Methods 44-16, 08-01, 46-10, 30-10, 56-81B, 56-61A, 54-21, 22-10, 54-10)

    Google Scholar 

  • Altan A, Mccarthy KL, Maskan M (2009) Effect of extrusion cooking on functional properties and in vitro starch digestibility of barly-based-extrudates from fruit and vegetable by-products. J Food Sci 74:77–86

    Article  Google Scholar 

  • AOCS Official Methods (1997) Sampling and analysis of oilseed by-products method Ba 9-58. AOCS Official Method Ba 9-58. https://www.aocs.org/attain-lab-services/methods/methods/method-detail?productId=111459

  • Ayo JA, Kajo N (2016) Effect of soybean hulls supplementation on the quality of acha based biscuits. Am J Food Nutr. https://doi.org/10.5251/ajfn.2016.6.2.49.56

    Article  Google Scholar 

  • Chee KM, Chun KS, Huh BD, Choi JH, Chung MK, Lee HS, Shin IS, Whang KY (2005) Comparative feeding values of soybean hulls and wheat bran for growing and finishing swine. Asian Aust J Anim Sci 18(6):861–867

    Article  CAS  Google Scholar 

  • Chen Y, Ye R, Yin L, Zhang N (2014) Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. J Food Eng 120(1):1–8

    Article  Google Scholar 

  • Clarke E, Wiseman J (2007) Effects of extrusion conditions on trypsin inhibitor activity of full-fat soybeans and subsequent effects on their nutritional value for young broilers. Br Poult Sci 48:703–712

    Article  CAS  Google Scholar 

  • Gulati P, Weier SA, Santra D, Subbiah J, Rose DJ (2016) Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour. Int J Food Sci Technol 51:114–122

    Article  CAS  Google Scholar 

  • Islam SM, Li Q, Al Loman A, Ju LK (2017) CO2-H2O based pretreatment and enzyme hydrolysis of soybean hulls. Enzyme and microbial technology. Enzyme Microb Technol 106:18–27

    Article  CAS  Google Scholar 

  • Jafari M, Koocheki A, Milani E (2017) Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates. J Cereal Sci 75:324–331

    Article  CAS  Google Scholar 

  • Jing Y, Chi Y (2013) Effects of twin-screw extrusion on soluble dietary fiber and physicochemical properties of soybean residue. Food Chem 138(2–3):884–889

    Article  CAS  Google Scholar 

  • Johnson CD, Berry MF, Weaver CM (1985) Soybean hulls as an iron source for bread enrichment. J Food Sci 50:1275

    Article  CAS  Google Scholar 

  • Hagenimana A, Ding X, Fang T (2006) Evaluation of rice flour modified by extrusion cooking. J Cereal Sci 43:38–46

    Article  CAS  Google Scholar 

  • Huang Y, Ma Y (2016) The effect of extrusion processing on the physicochemical properties of extruded orange pomace.J. Food Chem 192:363–369

    Article  CAS  Google Scholar 

  • Kim JH, Tanhehco EJ, Ng PK (2006) Effect of extrusion conditions on resistant starch formation from pastry wheat flour. J Food Chem 99(4):718–723

    Article  CAS  Google Scholar 

  • Lo TC, Chang CA, Chiu KH, Tsay PK, Jen JF (2011) Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods. J Carbohydr Polym 86(1):320–327

    Article  CAS  Google Scholar 

  • Malencic D, Cvejic J, Miladinovic J (2012) Polyphenol content and antioxidant properties of colored soybean seeds from central Europe. J Med Food 15(1):89–95

    Article  CAS  Google Scholar 

  • Oh S, Yoo D, Shin Y, Kim H, Kim H, Chung Y, Parkd W, Youk H (2005) Crystalline structure analysis of cellulose treated with sodium hydroxide and carbon dioxide by means of X-ray diffraction and FTIR spectroscopy. J Carbohydr Res 340:2376–2391

    Article  CAS  Google Scholar 

  • Ralet MC, Thibault JF, Della Valle G (1991) Solubilization of Suger-beet pulp cell wall polysaccharides by extrusion-cooking. Leb Wiss Technol 24(2):107–112

    CAS  Google Scholar 

  • Rashid S (2015) Effect of extrusion cooking on the dietary fiber content and water solubility Index of wheat bran extrudates. Food Sci Technol 50(7):1533–1537

    CAS  Google Scholar 

  • Rathod RP, Annapure US (2016) Effect of extrusion process on anti-nutritional factors and protein and starch digestibility of lentil splits. LWT Food Sci Technol 66:114–123

    Article  CAS  Google Scholar 

  • Riaz MN (2000) Introduction to extruders and their principles. Extruders in food applications. Technomic Publishing Co. Inc, Lancaster

    Book  Google Scholar 

  • Sessa D (2003) Processing of soybean hulls to enhance the distribution and extraction of value-added proteins. J Sci Food Agric 84:75–82. https://doi.org/10.1002/jsfa.1612

    Article  CAS  Google Scholar 

  • Singh SK, Muthukumarappan K (2015) Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aqua feed: a response surface analysis. J Sci Food Agric. https://doi.org/10.1002/jsfa.7339

    Article  PubMed  Google Scholar 

  • Tan ES, Ying-Yuan N, Gan CY (2014) A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation. Food Chem 152:447–455

    Article  CAS  Google Scholar 

  • Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8(2):41–48

    Article  CAS  Google Scholar 

  • Vagadia BH, Vanga SK, Raghavan V (2017) Inactivation methods of soybean trypsin inhibitor—a review. Trends Food Sci Technol. https://doi.org/10.1016/j.tifs.2017.02.003

    Article  Google Scholar 

  • Wang WM, Klopfenstein CF, Ponte G (1993) Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem 70(6):707–711

    Google Scholar 

  • Yan X, Ye R, Chen Y (2015) Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chem. https://doi.org/10.1016/j.foodchem.2015.01.127

    Article  PubMed  Google Scholar 

  • Yoo J, Alavi S, Vadlani P, Amanor-Boadu V (2011) Thermo-mechanical extrusion pretreatment for conversion of soybean hulls to fermentable sugars. J Bioresour Technol 102:7583–7590

    Article  CAS  Google Scholar 

  • Yoo J, Alavi S, Vadlani P, Behnke KC (2012) Soybean hulls pretreated using thermo-mechanical extrusion—hydrolysis efficiency, fermentation inhibitors, and ethanol yield. Appl Biochem Biotechnol 166:576–589. https://doi.org/10.1007/s12010-011-9449-y

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

This research was supported by the faculty of food science and technology of Ferdowsi University. We are also immensely grateful to Megazyme Company for giving the gift (The KTDFR-200A Enzyme Kit).

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Mostafa Mazaheri Tehrani.

Ethics declarations

Conflict of interest

The authors confirm that there is no known conflict of interest associated with this publication. This article does not contain any studies with human participants or animals performed by any of the authors. Written informed consent was obtained from all study participants.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 89 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tabibloghmany, F.S., Mazaheri Tehrani, M. & Koocheki, A. Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull. J Food Sci Technol 57, 4054–4064 (2020). https://doi.org/10.1007/s13197-020-04439-w

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04439-w

Keywords

Navigation