Research Article

Influence of pretreatment and controlled differential sieving process (CDSp) on the physicochemical and techno-functional properties of defatted soybean powder

Received: 2026-02-15 | Revised:2026-03-17 | Accepted: 2026-03-24 | Published: 2026-04-23

Pages: 80-98

DOI: https://doi.org/10.58985/jafsb.2026.v04i01.94

Abstract

Soybean (Glycine max-TGX 1835) has been called the meat for the field since ancient times. The use of its flour after oil extraction is based on its functionalities which are linked to its ¶physicochemical and functional properties. The functionalities of soybeans with the presence of proteins can be used more effectively if these proteins are well separated from the other components and purified. This study explores the use of a novel, solvent-free controlled differential sieving (CDSp) to create functional food powders from defatted soybean flour that had been subjected to various pretreatments. Analyses were conducted to determine the effects of different pretreatments (precooked-defatted, torrefied-defatted, defatted, and non-defatted) and differential sieving on the physicochemical and functional properties of fractions, produced. Regarding the chemical composition, the protein concentration showed a significant increase in all fractions with fractions between 250-355 µm and > 355 µm having the highest values of 65.26g/100g DM and 67.66g/100g DM, respectively. The span values of the powders were less than 3, indicating that these powders had a low range distribution, thus their particles were homogenous in size. Due to the low moisture content (<15%) and water activity (<0.6) of the powders produced, they are expected to have a longer shelf life; hence, the product could ensure food security all year round. Moreover, due to their high protein concentration, they can be used in diverse technological applications such as drying of sugar-rich foods. The process described is an alternative to the solvent extraction of macromolecules and may be more applicable in smaller-scale, less capital-intensive food industries.

Keywords

Defatted soybean, controlled differential sieving process, pretreatment, physicochemical properties, functional properties.

References

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Defatted soybean, controlled differential sieving process, pretreatment, physicochemical properties, functional properties.

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Research Article

Influence of pretreatment and controlled differential sieving process (CDSp) on the physicochemical and techno-functional properties of defatted soybean powder

Sampson Zango

Djantou Elie Baudelaire*

Nguimbou Richard Marcel

Deli Markusse

Ndjouenkeu Robert

Abstract

Keywords

Sharma, H.; Krishan, D.S. Potential health benefits of soybean and its value addition. A review. Pharm. Innov. J. 2023, 12 (6), 2732–2736.

2.

Kholmurodova, G.; Tangirova, G.; Rakhmankulov, M.; Yuldasheva, R. Analysis of protein and oil content in seeds of soybean collection varieties. E3S Web Conf. 2023, 377, 1–7. https://doi.org/10.1051/e3sconf/202337703016

3.

Chavan, G.M.; Kad, V.P.; Kamble, K.J.; Salve, V.A.; Shelke G.N.; Lad, P.A. Physico-chemical, reconstitution, flow and functional properties of mix fruit juice powder. Int. J. Adv. Biochem. Res. 2025, 9(5), 630–638.https://doi.org/10.33545/26174693.2025.v9.i5h.4392

4.

Wang, C.Z.; Chen, K.K.A.; Zheng, Z. The influence of hedonic values on consumer behaviors. J. Global Market. 2000,14(1–2), 169–186. https://doi.org/10.1300/J042v14n01_09

5.

Gaikwad, S.M.; et. al. Development of an effervescent matcha powder : Synergistic antioxidant & metabolic benefits. 2020, 12(1), 1500–1506.

6.

Westman, E.C.; Feinman, R.D.; Mavropoulos, J.C.; Vernon, M.C.; Volek, J.S.; Wortman. J.A.; Yancy, W.S.; Phinney, S.D. Low-carbohydrate nutrition and metabolism. Am. J. Clin. Nutr. 2007, 86(2), 276-84. https://doi.org/10.1093/ajcn/86.2.276

7.

Iasnaia, T.; et al. Dehydration of jambolan (Syzygium cumini L .) juice during foam mat drying. Quantitative and qualitative changes of the phenolic compounds. Food Res. Int. 2017, 102 (6), 32–42. https://doi.org/10.1016/j.foodres.2017.09.068

8.

Sankat, C.K.; Castaigne, F. Foaming and drying behaviour of ripe bananas. LWT - Food Sci. Technol. 2004, 37, 517–525. https://doi.org/10.1016/S0023-6438(03)00132-4

9.

Marzlan, A.A.; Muhialdin, B.J.; Hussin, A.S.M. Production of banana cake premix from banana (musa acuminata colla) by-products via foam mat drying process. Malaysian J. Med. Health. Sci. 2020, 16 (11), 150–158.

10.

Menezes, R.G.L.; Cardozo-Filho.; Silva, C. Pressurized liquid extraction of oil from soybean seeds. Can. J. Chem. Eng. 2017, 95 (12), 2383–2389. https://doi.org/10.1002/cjce.22922

11.

12.

Baudelaire, E.D. Grinding for food powder production. Handbook of Food Powders: Processes and Properties. Elsevier Inc. 2013, 132–149. https://doi.org/10.1533/9780857098672.1.132

13.

Jesny, S.; Prasobh, G.R.; A Review on size separation. Int. J. Pharm. Res. Appl. 2022, 7(2), 286–296.

14.

Jiang, Z. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage. Food Control. 2021, 9 (1), 108-127. https://doi.org/10.1016/j.foodcont.2021.108127

15.

Lai, S.; Cui, Q.; Sun, Y.; Liu, R.; Niu, Y. Effects of particle size distribution on the physicochemical, functional, and structural properties of Alfalfa leaf powder. Agriculture. 2024, 14 (4), 1–16. https://doi.org/10.3390/agriculture14040634

16.

Zaiter, A. Antioxidant and antiacetylcholinesterase activities of different granulometric classes of Salix alba (L.) bark powders. Powder Technol. 2016, 301, 649–656. https://doi.org/10.1016/j.powtec.2016.07.014

17.

Bochnak-Niedźwiecka, J.; Świeca, M. Quality of new functional powdered beverages enriched with lyophilized fruits-potentially bioaccessible antioxidant properties, nutritional value, and consumer analysis. Appl. Sci. 2020, 10 (11), 3668. https://doi.org/10.3390/app10113668

18.

19.

AOAC. Analytical Chemists. Officers and Standing Committees for AOAC for the Year Ending October 1984. 1984, 67 (2). https://doi.org/10.1093/jaoac/67.2.450

20.

Aulia, R. Protein and lipid content estimation in soybeans using Raman hyperspectral imaging. Front. Plant Sci. 2023, 14 (8), 1–12. https://doi.org/10.3389/fpls.2023.1167139

21.

Achu, B.A.; Fokou, E.; Tchiégang, C.; Fotso, M.; Tchouanguep, F.M. Chemical Characteristics and Fatty acid Composition of Cucurbitaceae Oils fron Cameroon. 13th World Congress of Food Science &amp; Technology. 2006. https://doi.org/10.1051/iufost:20060026

22.

Bourely, J. Observations sur le dosage de l’huile des graines de cotonnier. Cot. Fibres Trop. 1982, 37(2), 183–196.

23.

Le Thanh-Blicharz, J.; Lewandowicz, J.; Małyszek, Z.; Baranowska, H.M.; Kowalczewski, P.L. Chemical modifications of normal and waxy potato starches affect functional properties of aerogels. Gels. 2022, 8 (11), 1–13. https://doi.org/10.3390/gels8110720

24.

Ivanova, P.; Chalova, V.; Koleva, L. Functional properties of proteins isolated from industrially produced sunflower meal. Int. J. Food Stud. 2014, 3(2), 203–12. https://doi.org/10.7455/ijfs/3.2.2014.a6

25.

Mbassi, L.S. Sieving fractionation, phenolics profile and in vivo antioxidant activities of Dichrostachys glomerata Forssk. powder. Afr. J. Food Sci. 2022, 16(7), 184–191. https://doi.org/10.5897/ajfs2020.2051

26.

Sharmin, T.H.; et al. Extraction of bioactive compound from some fruits and vegetables (Pomegranate Peel, Carrot and Tomato). Am. J. Food Nutr. 2016, 4 (1), 8–19.

27.

Vieito, C.; Fernandes, É.; Velho, M.V.; Pires, P. The effect of different solvents on extraction yield, total phenolic content and antioxidant activity of extracts from pine bark (Pinus pinaster subsp. atlantica). Chem. Eng. Trans. 2018, 64 (9), 127–132. https://doi.org/10.3303/CET1864022

28.

Karam, M.C.; Petit, J.; Zimmer, D.; Baudelaire, D.E.; Scher, J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J. Food Eng. 2016, 188, 32-49. https://doi.org/10.1016/j.jfoodeng.2016.05.001

29.

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