Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon

Soya bean (variety TGX 1835-10E) is a legume commonly produced and consumed in Cameroon. Despite its affordability compared to animal sources of proteins, protein energy malnutrition (PEM) still observed the country especially rural areas. This can be attributed way available soya processed which easily affect physicochemical properties reduce nutritional value functional properties. study was conducted order evaluate effect different processing methods on composition, phytochemical bean. The beans were divided into nine groups that differently analyzed for their total phenolic content, antioxidant activity, oil quality composition flours. Results showed content found ranged between 99.84 - 216.85 mg GAE/g significantly increased with roasting decreased boiling treatments. All samples exhibited good activity. treatments altered time. Soaking, boiling, de-hulling drying considerably reduced (43.49 29.93%) carbohydrate (15.44 1.27%) contents while soaking, de-hulling, lipid (11.60 15.90%). mineral anti-nutrient (phytate oxalate) flours properties, except emulsion foaming capacities decrease processing. ingredient food formulation preparation, both technological purposes.