Development of the technology of soya flour enriched with iodine

Abstract

A research on developing a technology of iodine-enriched soya flour has been conducted. The technology developed will allow the body to receive organic forms of this micronutrient, the deficiency in which causes thyroid disorders in 40% of Ukrainians and 35% of people throughout Europe. The research has shown that promising soya bean varieties to be enriched with iodine are the early-ripening varieties Almaz, Anzhelika, Kyivska 98, Faeton, Medeya, PSV 808, Podyaka, Khortytsya, Yug 30, Rusa. They are the highest in protein (42.75% on average), the maximum content of which is necessary for iodine accumulation. Besides, their cropping period is short (up to 95–105 days), which is cost-effective for a manufacturing enterprise, because there is no overlapping with the winter crops sowing time and thus, there are no periods when cultivation areas remain idle. The following parameters of steeping soya beans have been found rational: the iodine concentration in the solution 98–100 μg/g, the duration of steeping 48 hours. The mass fraction of iodine in the steeped soya beans is 126 μg/g. Longer steeping leads to microbiological spoilage of sprouted soya beans. It has been determined how iodine is distributed in cotyledons, sprouts, seed coats, and whole sprouted soya beans. This has allowed establishing that in a whole sprouted soya bean of the early-ripening soya variety Almaz, the iodine content is 126 μg/g, of which 123 μg/g is accumulated in the cotyledons of a seed, and 3 μg/g in the sprouts and the seed coats. This indicates a high level of iodine conversion into the organic form when soya seeds are steeped in potassium iodide solution. A technology of manufacturing iodine-enriched flour from sprouted soya beans has been developed. It differs from the control one in that soya seeds, washed and disinfected, are soaked in potassium iodide solution (with the iodine concentration 98–100 μg/g and the hydromodulus 1:2) for 48 hours at the solution temperature 14–16°С. Flour from sprouted soya beans contains 126 μg/g of iodine. The technology suggested can be used at hotel and catering enterprises, in sanatoria and health centres, to treat iodine-deficiency disorders, and to make food for people who need special dietetic nutrition.