Comparative Analysis of the Effect of Hermetic Storage Models on the Quality of Soybean Seeds

Bosede Adelola Orhevba

Abstract


The comparative analysis of the effect of hermetic storage models on the quality of soybean seeds was studied. Freshly harvested soybean pods were depodded and the seeds were sundried at 330C temperature with an average relative humidity of 62% for three days. The seeds were then divided into three portions of 400g and each portion was poured into different storage models which were PVC bags of 400g, jars of one litre capacity and another jar (perforated) of one litre capacity which served as the control. The initial quality parameters of the soybean seeds were determined, while the storage models and control were kept for six weeks. Samples in each storage model and control were analysed for proximate composition and other quality parameters at the end of every two weeks. The data obtained were analysed statistically to determine the effect of hermetic storage models on the nutritional properties together with some quality parameter such as insect infestation, mould formation, broken grain of the stored soybean seeds. Results for the nutritional properties showed that the raw soybean seeds consist of 8.36% mean moisture, 15.23% mean fat, 6.12% mean ash, 5.18% mean fibre, 44.18% mean protein, and 20.94% mean carbohydrate, 91.63% mean dry matter and 72.30 mean hectolitre weight. No record of broken grain, mould formation and infestation in the models and control. The moisture content, crude carbohydrate and hectolitre weight of the soybean seeds increased significantly (P < 0.05) in the control, while crude fat, crude fibre, ash content, crude protein and dry matter decreased. For that of the bag and jar, the crude carbohydrate, fibre content and the dry matter of the soybean seeds increased significantly (P < 0.05) while the crude fat, crude ash, crude protein, moisture content and hectolitre weight  decreased.      

 

 

 


Keywords


soybean, hermetic, storage, hectoliter weight, Proximate Composition

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