The Third ID.temationsl Soybean Processing and Utiliation Conference

The Japanese Society for Food Science and Technology The Organizing Committee for ISPUC· Ill The Third International Soybean Processing and Utilization Conference (ISPUC-111)

PROCEEDINGS 2000 : Dawn of the Innovative Era for Soybeans

.. © Copyright 2000 by the Organizing Committee for the Third International Soybean Processing and Utilization Conference (IS PUC-III) All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher. © Printed in Japan

Publisher Korin Publishing Co., Ltd. Foreword

I t is our great pleasure to deliver these Proceedings to all of participants at the International Soybean Processing Utilization Conference (ISPUC-III) and persons who are interested in soybeans. More than 270 invited, contributed and poster papers submitted from 22 countries all over the world are included, reflecting the global potential of soybeans for the 21st Century. The manuscripts are printed as they were prepared by the authors and no editing has been done to minimize editing expenses. The Proceedings are provided as a convenience to partici­ pants in attendance at the Conference. To protect authors' intellectual properties, no part of the publication may reproduced or transferred in any form or by any means without permission of the individual authors of each manuscript.

Acknowledgments are du~ - to all sponsorships of many organizations including Japanese Ministries and institutes, international organizations, and especially companies, federations and trade associations from the industrial sector to assist in making this an extraordinary conference. ,. These Proceedings were compiled and ~rranged by the Program Committee for ISPUC­ III and other session coordinators under the umbrella of the Organizing Committee. We are also highly indebted to all authors who provided their valuable papers and have to apologize to participants for our inability to obtain more papers in a few of the sessions.

The catchphrase of this ISPUC is 2000 : Dawn of the Innovative Era for Soybeans. It is our sincerest wish that these Proceedings will be effectively used during the Conference and serve as a record of the milestone describing the research and technqlogy in this memorial year, 2000.

SAIO Kyoko Chair of the Program Committee for the Third International Soybean Processing and Utilization Conference (ISPUC-III) Program Committee for ISPUC-111

Chair SAIO Kyoko

Members HOMMA Seiichi ISOBE Seiichiro KAWAMURA Yukio KITAMURA Keisuke SOEDA Takahiko

Session coordinators HASHIZUME Kazumoto KAWANO Sumio NAKAJIMA Mitsutoshi OKABE Shiro T AGUCHI Gyouta YANO Hideo CONTENTS

• Keynote Session

Soybean breeding and production technology for processi~g and utilization ...... 3 SUN Huan • Soybeans in the new millennium : the influence of technology and international trade ... 7 JOHNSEN Peter B.

Recent progress in research and technology for processing and utilization of soybeans ... I I FUKUSHIMA Danji

• Session D Production for processing and utilization

Oral Presentation

0 Breeding soybean for nutritional and food quality traits ...... ·19 FEHR Walter R. 0 Soybean breeding for'' processing and utilization in Korea · ...... · · .. · ...... 23 KIM Seok Dong, KIM Kyong Ho, PARK Ho Kee Specialty soybeans : Quality characteristics and target applications ...... 29 LIU Keshun, THOMP~ON Keith Development of varieties suitable for food and feed uses : A challenge to augment soybean utilisation in India ...... 31 KUMAR Vineet, RANI Anita, KARMAKAR P. G., TIWARI S. P. Soybean seed improvement for quality in Indonesia ...... 33 SANBUICHI Takashi, SEKIYA Nagaaki, ]AMALUDDIN M., SUSANTO, ARSYAD Darman M., ADIE M. Much/ish Super premium soybean variety "Tanbaguro" .. · ...... :. .. · ...... · ...... · ...... · .... 35 HIKINO !sao 0 Breeding efforts for nutritional and food processing quality of soybean at Embrapa, Brazil ...... 37 CARRAO- PANIZZI Mercedes C.,'A.LMEIDA Leones A ., KIIHL Romeu A. S. , MIRANDA Luiz C., KIKUCHI Akio, MANDARINO jose M. G., BORDIGNON j ose R., SHIMANUKI Shigefumi, DEC­ A WA Hideyukz~ TSUKAMOTO Chigen Evaluation on quality of China's soybean germplasm resources quality ...... 4I FU Cuizhen, QIU Lijuan, CHANG Ruzhen High glycinin and low allergen soybean developed by y-ray irradiation ...... · .. · ...... 43 TAKAHASHI Koji, SAKAI Tetsufumi, TAKADA Yoshitake, SHIMADA Hisanori, SHIMADA Shinji Breeding of soybean variety lacking ,P-conglycinin by the introduction of Scg gene from ,viJd soybean .. · .. · · · · · · · .. · · · · · · · · · ..... ·· ·· · · · · · · · · · · · · · .... · .. · · · · · · · .. · .. · .. · · .. · · .... · .. · · · · .. · .... · · · · · · · · · · · · · · .. · .. ·45 TAKAHASHI Masakazu, HA]IKA Makita, MATSUNAGA Ryoichi, KOMATSU Kunihiko, OBATA Akio, KANEGAE Ryota A study on the inheritance of dried tofu output of soybeans ...... 47 GAl ]unyi, QIAN Hujun Soybean grain sizes, tofu recovery and its quality · · · · · ··· · · · · · · · · · · · · · · · ··· · · · · · ·· · ·· · · · ·· · ·· ·· · ·· · · ····· ·49 SUMARNO The mechanisms of curd formation from soybean milk to make a stable lipid food ·········51 ONO T(}motada Effect of soy protein composition on soymilk and tofu yield and quality ·· ······················53 PO YSA Vaino, WOODROW Lorna, ANDERSON Dale 0 Variation of isoflavone content and composition in soybean seeds and related products··· 55 DA YDE jean, LACOMBE Stephanie Genetic diversity and inheritance of isoflavone contents in soybean seeds ······· ··············59 KIKUCHI Akio, SAKAI Tetsujumi, SHIMADA Hisanori, 'MANDARINO jose M.G .• BORDIGNON jose R .• TAKADA Yo!ihitake, ADACHI Taizan, TABUCHI Kohsei, CARRAO-PANIZZI Mercedes C., SHIMADA Shinji Composition and content of saponins in soybean seeds of Brazilian cultivars and breeding lines ·········· ········································································· ······· ·································6 1 MANDARINO jose M. G., CARRAO-PANIZZI Mercedes C. • SHIRAIWA Masakazu Isoflavone content of Ukrainian cultivars and effect of processing on isoflavones in tradi- tional soyfoods ·· · ·· · · · · · · · ···· · · · ···· ······ ·· ··· · · · ···· · ·· ·· · · · · ··· · · · · ·· · · · ·· · · · · · · · · · · · ·· ··· · .. · · .. · .. .. · .... · ...... 63 KAPREL YANTS L. V. , S YLENKO A. G.• KISELEV S. V., NEVMIVANIY S. L. Effect of copper application on yield and nutritional quality of soybean (Glycine max L. Merrill) · ...... ···· · ·· · ··· · ...... · ...... · ·· · ...... · ...... ·· ··· ·· · .. · ·····:··· ··· · · · · · ·· · .... · ····· ··· ·······65 BARIK K. C., CHANDEL A. S. Carbohydrate accumulation in developing soybean seeds sucrose and starch levels in 30 cultivars for soyfoods ...... 67 MASUDA Ryoichi, HARADA Kyuya

Poster Presentation

Heat and mass transfer behaviour of soybean in thin beds ...... 69 SINGH Daya S., SINGH B. P. N. Physical, Gravimetric and engineering properties of newly released varieties of soybean .. ·? I SINGH Daya S. Evaluation and utilization of nutrient components of Chinese soybean germplasm ...... 73 QIU Lijuan, CHANG Ruzhen, SUN ]ianying Biochemical composition of different germplasms of soybean of south India ...... 75 VALLIAPPAN Thenammai, THIRUMARAN A . S .• KRISHNAMOORTHY P. Composition content of sugars in soybean seeds of Brazilian cultivars and genotypes of Embrapa's germoplasm collection ...... 77 MANDARINO jose M. G. . CARRAO-PANIZZI Mercedes C., MASUDA Ryoichi The characteristics of Indonesian soybean varieties, and its importance to the soybean processing .. · · .... · .. · .. · .... · ...... · · .... · .. · ...... · .. · .. · .. .. · .... · .. · .... · ...... · .... · .. · · · · .. · · · · · .. · ...... · .. · ·79 ADIE M. Muchlish, WIDOWA TI S., SOEDARjO Muchdar Effects of soil fertility and nitrogen fixation on seed compositions of soybean seeds ..... ·81 SUGIMOTO Toshio, MASUDA Ryoichi, SHIRAISHI Naomasa, Ojl Yoshikiyo Management of root rot inciden'ce·in soybean through zinc application ························83 LATHA K. R., ALICE D., CHINNAMUTHU C. R., BALUSAMY M. Optimization of phosphorus requirement in the soybean-sunflower sequence ...... ·85 CHINNAMUTHU C. R., BALUSAMY M. Chlorophyll derivatives of soybean during maturation and drying conditions ...... 87 FUKUSHIMA P. S., LANFER-MARQUEZ U. M. Increasing productivity of rainfed orchards through soybean intercropping .. · .. · ...... 89 LA THA K. R., SINGH R. Durai Intercropping soybean with cereal for quality livestock feed ...... 91 ]AYANTHI C., CHINNUSAMY C., MALARVIZHI P. Integrated nutrient supply approach in rice-soybean-sunflower cropping system ...... 93 ]AYANTHI C., CHINNUSAMY C., RANGASAMY A. Feasibility study on production of dietary fiber concentrate from soyrnilk residue ...... 95 TRONGPANICH Kulvadee, HIRAGA Chidchom, HENGSA WADI Duangchan, PHA WSUNGTHONG Urai Phytic acid content in Brazilian soybean cultivars ...... g7 BORDIGNON jose R., SILVA A. K., CARRAO-PANIZZI Mercedes C. Effect of water deficiency in the isoflavone contents in Brazilian soybean cultivars ...... 99 BORDIGNON jose R., TSUSHIDA T., YAMAKI K., NEPOMUCENO A. L., FARIAS]. R., NEUMAIER N. Isoflavone content in some soybean cultivars obtained from different Brazilian regions · · · · · · · · · · · · · · ·101 BORDIGNON j ose R., TSUSHIDA T. , YAMAKI K. , CARRAO-PANIZZI Mercedes C., NEUMAIER N. Technological study on preparation of soyasaponin capsule and granule ...... 103 CUI Hong bin '· Variability of oil and protein contents and oil composition in soybean, sown in different environments of the southern part of Buenos Aires province, in Argentina .... ·· ...... ·1 06 ISAZA M. I. , LUQUEZ ]., WEILENMANN DE TAU M. E. Effect of planting dates and latitudes on the industrial quality of the Argentine soybean ...... J08 CUNIBERTI Martha, HERRERO Rosana, BAIGORRI Hector, CROA TO Dario, MASIERO Beatriz, PARRA Ruben, VICENTINI Raul, PIA TTl Federico Molecular mapping of resistance gene to bacterial pustule in soybean ...... JJO HA B. K., LEE H. S .. LEE S. H. Genotype and environment interactions on isoflavone content in soybean seed ...... JJ2 BAE ]. S., PARK Y. H., ]UN T. H., . WOO ]. S., LEE S. H.

• Session II Quality control

Oral Presentation

Contract grow and IP handling systems ·for the Japanese food soybean market .: .... · .... ·117 ISHIGAMI Takashi Variation of tropical soybean storage protein in Vietnam ...... : ...... ]21 TRUONG Thao Ba, VO Thanh Cong, HIRATA Yutaka Estimation of the final germination percentage of soybean with a logistic curve and the germination percentage observed in the early stage of the germination test ...... 123 YANO Takuo, KO[)A Masayuki, SHIMIZU Satoshi, SUEHARA Ken-ichiro, NAKANO Yasuhisa Effects of accelerated aging in storage on soybean quality and seedling growth ·········125 XIA Mingzhong Studies of phospholipids in crude oils from fresh and storage-damaged soybeans · · · · · · · · ·127 LIANG Qi, ZHANG Mingdi, TAO Hong Kinds of allelopathic chemicals and allelopathy in continuous and alternate soybean ···129 HAN Limei, YAN ]ichang, ]U Huiyang, WANG Shuqi, YAN Fei, YANG Zh€nming Application of Near-infrared Spectroscopy to Soybean Quality · ········ ·· ··· ····· ·· ···············131 WILLIAMS Phillip C. Near infrared spectral patterns of soybean and fatty acid compositions························l36 SA TO Tetsuo, TAKAHASHI Masakazu, HA]IKA Makita, MATSUNAGA Ryoichi Adapting HACCP to Japanese Traditional Soybean Food ························ ·····················138 ONISHI Yoshihisa Effect of storage temperature on tofu-processing property and phytic acid in soybean·· ·142 NAKAGAWA Yoshihisa Quality evaluation of soybean with germination percentage and protein content of soybean for tofu production ...... 144 SUEHARA Ken-ichiro, SHIMIZU Satoshi, TOSHIMORI Daiki, KODA Masayuki, NAKANO Yasuhisa, YANO Takuo Evaluation of various coagulants for optimizing the coagulation of tofu ...... · ...... ·146 IHARA K., BRIGGS]., WILSON L. A. ·' Improvement of tofu production in China -texture evaluation of different tofu (soybean curd)-...... 148 CHENG Yongqiang, SHIMIZU Naoto, KIMURA Toshinori

Poster Presentation

The influence of polysaccharides on soybean water adsorption ...... · ...... · .... · ...... · .... · .. 150 MULLIN W. ]., MILLER S. S. Simple evaluation of soybeans for processing tofu ...... · ...... · ...... · ...... · ...... ·151 OMURA Yoshimasa, OZAKI Masahiro Effects of temperature, oxygen and osmotic pressure on germination of soybean seeds .. ·!53 TRUONG Trang N., CORBINEAU F., COME D. Composition ratios of Cyanidin-3-glucoside and Delphinidin-3-glucoside in Korean soybean with black seed coat·· ...... ·· ...... ·· · ·· .. ·155 KU ]a-Hwan, MOON ]ung-Kyung, YOON Hong- Tae, PARK Keum- Yong, LEE Yeong- Ho Development of fast small-scale tests to measure tofu potential in raw beans ...... 157 ]AMES A. T. , BUMSTEAD E. E., GRANT T. ]. Change of storage protein soybean guring storage for long time .. · .... · ...... · ...... · .. · .. J59 DONG Chunping, TRUONG Thao Ba, HIRATA Yutaka Variation of seed storage proteins in Vietnamese soybean genetic resources ...... · .. · .. ·161 VO Thanh Cong, TRUONG Thao Ba, KY Huynh, HIRATA Yutaka • Session ll Nutrition arid physiological fun~tionality

Oral Presentation

Development of hypoallergenic soybean products -strategy for the reduction of allergenicity of soybean- · · · · · · · · · · · · · · .. · · · · .. · · · · · · · · .. · ·· · .. · · · · .... · · · · · .. · .... · · · · · · · · · · · · · · · · ...... · · · · · · · · · .. · · .. · ... · .. · · ...... 165 OGAWA Tadashi, SAMOTO Masahiko, TAKAHASHI Koji Identification of reactive oxygen scavenger from soy sauce using Photon-Hplc analysis .. ·169 YOSHIKI Yumiko, KIKUCHI Toshikazu, OKUBO Kazuyoshi, OTOMO Kazuhiro The hypoglycemic effect of Chongkukjang in normal rats ...... · ...... · 171 KIM ]ung-In, HAN ]ung-Hee, KANG Min-]ung, KWON Tai-Wan Soymetide, a multifunctional bioactive peptide derived from soybean protein ...... · .... 173 YOSHIKAWA Masaaki, 1'SURUKI Takahiro, TAKAHASHI Makoto, TAKAHATA Kyoya Enhancement of the fibrinolytic activity in plasma by oral administration of Chongkuk- jang ...... 175 YANG ]eong-Lye, KWON Tai-Wan, SONG Young-Sun Suppressive effect of isoflavones on proliferation of breast cancer cells induced by nonyl- phenol and bisphenol A · · .. · .. · · · · .. · · .. · · · · · · · .. · · · · · · · · · .. · · .. · · · · · .. · · · · · · · · · · · · · · · · · · · · · · · · · · .. · · · · .. · · · · · · .. · · ·177 _ YOSHIDA Hiroyuki, TERAMOTO Takanori, IKEDA Katsumi, YAMORI Yukio ovel soybean functiona'i constituents in multi-nutraceutical contributing compositions increasing health benefits of functional foods ...... · ...... · ...... · .. · .. · ...... · ...... 179 INGLETT George E., MANEEPUN Saipin, BOONPUNT T. its reactive •oxygen scavenging activity and the making system ...... 183 :AMA Yoshinobu, KAWAMURA Yukio, YOSHIKI Yumiko, OKUBO Kazuyoshi of soyflour supplementation on lipid profile among cardiovascular patients ...... J85 -~u·.u.-... MANIAN Amirthaveni, PURUSHOTHAMAN Vijaya/akshmi DPI•!e,JneJntation of energy, protein rich mix to expectant mothers ...... J87 YALAKSHMI P., PAUL Mercy

-~1aative activity and desmutagenicity of soybeans after heating ...... · .... · ...... ·189 Chuyen V. , KONAGAI Chizuru, OSHITE Hiroko soy based vermicelli in improving the nutritional status of farm women ...... ·191 SEKAR Usha, RA VINDRAN D. Malathi tl-CJIPC:a& efficacy of the malted.s.oy avocado weaning food ...... 193 P., THIRUMARAN A. S. for health in the world - Lessons from Okinawan diets and healthy longevity DIAC and immigrants studies · · · · · · .. · .. · ...... ·· .. · · · · · · · · · · .. · .. · · · · · .. · · · · .. · .. · · · · · · · · · · 195 Yukio diets decrease cardiovascular risk factors in Japanese immigrants living ...... : ...... 199 Tomo, SAGARA Miki, HIRAO Satomi, LIU Longjian, NEGISHI Hiroko, AKAZA WA Toru, Ulo..lo~-4-1''-'.n Hiroyuki, HONDA Keiichi, 1KEDA Katsumz~ YAMORI Yukio breast and soy nutrients beyond essential ...... 201 R Vidyadhar 'N. . I of soy rich diet and isoflavone supplement on healthy women ...... 203 WATANABE Shaw, UESUGI Sayo, ZHUO Xing Gang, UEHARA Mariko, TAKAMATSU Kiyoharu Comparative studies on the improving effects of cholesterol metabolism induced by soyprotein sumizyme hydrolysate with bo1,1nd phospholipids or chitosan ...... 207 NAGAOKA Satoshi, ISHIKAWA Hironobu, SHIBAYAMA Fumi, HORI Goro, HARA Takahiro, YAMAMOTO Kazuhiro, KAMIYA Toshikazu Impact Of soy fortified "sattu" (traditional food) on the nutritional status of preschool children · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · .. · .. · · · · .. · · · · · · .. · · · .. · · · .. · · .. · · · · · · · · .. · · · · · · · · · · .. · · · · · 209 DUBEY Brijlata, RA]PUT L. P. S. Possible physiological significance of soybean protein as a regulator of polyunsaturated fatty acid metabolism ...... 211 SUGANO Michihiro, KOBA Kazunori Feeding trials with soy protein isolate mix on malnourished children ...... 212 DEVADAS Rajammal P., CHANDRASEKAR Usha, RANI W. Hilda Sahaya, VIMALARANI M. Indigenous fermentation of soybean to enhance its utilization and iron availability ...... 214 GREWAL Raj B. Physical characteristics of soybean (COl and P 1 varieties) ...... 216 KRISHNAMOORTHY P., ANDAL A ., THIRUMARAN A. S.

Poster Presentation

Antioxidative activity and antiproliferative activity toward cancer.. cell lines of 8-hydroxy isoflavones from soybean miso ...... 218 HIROTA Akira, TAKI Shoji, ABE Naoki, YANO Mitsumasa, KA WAf Satoru Purification of fibrinolytic enzyme from Chongkukjang ...... 220 YANG ]eong-Lye, KIM Hee-Sook, SONG Young-Sun The wild soybean -Tsurumame-Glycine soya ...... · ...... · ...... · .... · ...... · ...... 222 KA TOH Kiyoaki, NEGISHI Yukiko, et al Cytokine responses of human colon carcinoma Caco-2 cells to Bacillus subtilis (natto) ...... 224 HOSOI Tomohiro, HIROSE Rieko, AMETANI Akio, KIUCHI Kan, KAMINOGA WA Shuichi Antioxidative activities of o-Dihydroxyisoflavones formed during koji fermentation and their applications to processed foods ...... 226 ESAKI Hideo, KA WAKISHI Shunro, WATANABE Ryoko, ONAKA Toshio, MORIMITSU Yasujiro, OSA WA Toshihiko Study on black soybean food ...... 228 CUI Sheng Y .. L/U Yan Y. Effect of soybean protein on body fat in obese rats and mice ...... 230 AOYAMA Toshiaki, FUKUI Kensuke, TAKAMATSU Kiyoharu, YAMAMOTO Takashi Structure and function of fibrinolytic enzyme from Bacillus subtilis natto ...... 232 KAWAGUCHI H. , NAKAHARA T., NISHIMOTO K., YOKOTE T., KISHIMOTO N., TANO T. Lipoxygenase-lacking (triple-null) soybean with excellent food quality ...... 234 SUDA lkuo, NISHIBA Yoich~~ FURUTA Shu· Radical scavenging capacities of soybeans with black, red-brown, green and yellow surfaces · · · · · .. · · .. · · · · · · · · .. · · · .. · · · · · · .. · · · .... · · · · · · · .. · · · · .. .. · .. · .. · · · · · · · · · · · · · · · · .. · · .. · · · · · · · · · · · · · · .. · · · · · · · · · · · · · · ·236 FURUTA Shu, SUDA Ikuo, TAKAHA TA Yasuhiro, NISHIBA Yoichi, OK! Tomoyuki, MASUDA Mami Inhibitory effect of protein hydrolysates on calcium carbonate crystallization ············238 ]IN Dong-Hao, ZHANG Yi-Zhen, SUZUKI Yasuko, NAGANUMA Takaka, OGAWA Tomohisa, HATAKEYAMA Eiko, MURAMOTO Koji Enhanced effect of isoflavone on adipose differentiation ...... 240 SEKIYA Keizo Reactive oxygen scavenging substances from some legumeous seeds and sprouts········· .. ·242 !IDA Tetsuo, ASHIKAGA Kazuhide, YOSHIKI Yumiko, OKUBO Kazuyoshi Effect of soybean milk administration on serum lipide levels and hepatic function in the iron deficient rats ·· ·· · ····· ·· ..... · ·· ···· · ·· ·· ··· ··· ·· ····· ···· ·· ······ ····· ······ ··· ······· ...... ···· ····· · ··· ·· ·······244 AKAZA WA Noriko, FUJIWARA Masumi The absorption of soy isoflavone aglycone and glucoside in humans······· ...... 246 IZUMI Torn, OBA TA Akio, OSA WA Sachiko, TOBE Koichiro, SAITO Makoto, KIKUCHI Mamorn, KUBOTA Yoshiro Effect of Bifidobacterium breve strain Yakult-fermented soymilk on prevention of chronic diseases · · · · · · · · · · · · · · · · · · · · .. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · .. · · · · · · · .. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·248 ISHIKAWA Fumiyasu, KIKUCHI-HAYAKA WA Hiroko, SHIMA KA WA Y asuhisa, YASUDA Emi, MATSUBARA Satoshi, OHTA Toshihisa, KANO Mitsuyoshi, WAKABAYASHI Keiji Effect of textured soy protein diet compared with dietary fiber diet on serum lipid in rats··· 250 MESOMYA Wanpen, CUPTAPUN Yaovadee, HENGSAWADI Duangchan, TUNGTRAKUL Patchar· ee, TANGKANAKUL Plernchai Soy isoflavone, daidzin, attenuates blood pressure elevation by nitric oxide production ... 252 TERAMOTO Takanori, IKEDA Katsumi, YAMORI Yukio Investigation of antioxidative components of soybean and Chongkukjang ...... ·254 RYU Seung-Hee, KWON Tai-Wan, MOON Gap-Soon Angiotensin I converting enzyme inhibitory peptides from tofuyo (fermented soybean cheese) · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · .. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · .. · · · · · · · · · · · · · · · .. · · · · · .. · .. · · · · · · · · · ·256 KUBA Megumi, YASUDA Masaaki Effects of defatted soy ontjom on the plasma cholesterol in rats ...... 258 MATSUO Masako Malting characteristics of soybean · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·260 KRISHNAMOORTHY P., ]ESUDASON Nithya, THIRUMARAN A. S. Study on "nattokinase" strong thrombolytic enzyme, contained in the Japanese fermented soybean food natto ...... 262 SUM! Hiroyuki The study on the anti-mutation and mechanism of soyasaponin ...... 264 LI Baixiang Thioredoxin-linked mitigation of allergic responses to soybean protein ·· ········ ···· ...... ····266 MOMMA M., YEE B. C., ERMEL R., FRICK 0 . L., BUCHANAN B. B

• Session II Traditional products

Oral Presentation

The flavor of traditional miso ····· ······· ········· ········ · ··· ·· ··· ··· ...... ·· ·· · ·· ······ ···· · ··269 ITO Hiroshi, KIKUCHI Syuhei Characterization of microorganisms and for its implementation tempe improvement ···274 PA WIROHARSONO Suyanto Characteristic of tempe milk from varies size of crushed soybean seeds · · · · · · · · · · · · · · · · · · · · · · · · 278 HANDA]ANI Sri, SUGIYARTO Mixed tempeh powder, a new product development ...... 280 ARISASMITA ]oek H, LAY RatnaM.

--{J;> Utilization of soybean tempe flour on additional food for children under five years-old : study of protein efficiency ratio value ...... 282 WID]A]ASEPUTRA Anna/., RISTIARINI Susana, OCTAVIA Lydia Enzyme hydrolysis of soyasaponin and its behaviors in the oriental soybean food fermenta- tion ...... 284 ]IN Fenxie, YU Hongshan, TIAN ]ing, ITO Hiroshi Diffusion of soy sauce components in food materials during processing ...... 286 ODAKE Sachiko Nutritional changes in soybeans during kinema production ...... 288 SARKAR P. K., NOUT M. ]. R. Chemical and physical characterization of tofuyo (traditional soybean cheese) ...... · .... · 290 YASUDA Masaaki Organoleptic quality evaluation of defatted soyflour fortified some traditional fermented products········· .. · .. ···· .... ·· .. · .... · .. ·· .. · .. ··· ···· .. ··· .. · .. · .. · .. ··· .. ······ .. ···· .. ··· .. ···················· ······ .. · 292 AWASTHI Pratima, PAREEK Komilla Supplementation of a traditional Ivorian food (Attieke) with soybean ...... 295 AGBO N. G., KONAN A. G., YAO A . T .• EKPINDA B. B., GBONGUE M. Strategic consideration on the traditional soybean products for global consumption· ..... 300 KWON Tai-Wan, SONG Young-Sun, KIM ]. S. Canned soy products and blended soymilk in traditional cuisine for Sri Lanka ...... 305 EDIRIWEERA Nandanie D. • MALLAWARATCHIE Malini Traditional soyfoods in east and southeast Asia · .. · .. · .... · ...... · ...... · .. · ...... · .. · ...... 309 CHOMCHALOW Narong Evaluation of tofu characteristics according to Iranian preference .... · · ...... · .. · .... · .. · 313 RAZA VI S. M. A., TEHRANI M. M. , ROHAN/ M. G. Traditional Indian recipes with soy incorporated pasta products .... · .. · ..... · .... · .. · · ...... · .. · 315 RA VINDRAN D. Malathi, CHANDRASEKAR Usha Improvement for soybean sprout production system and heat treatment of seeds ...... 317 ENOMOTO Katsuyoshi, SUZUKI Narumi, ISHIKAWA Noboru Internal preference mapping in evaluating the preference for seasoned "tofu" - a Brazilian study ...... 319 DELIZA R., CABRAL L. C., ROSENTHAL A. Characteristics of lipid/protein complexes after different methods of soymilk production ...... · .. · .. 321 TSUKAMOTO Chigen, ABE Kenichi, YOSHIDA Tomomi, ONO Tomotada Isoflavones levels of soy foods as a function of ingredient and process selection ...... 323 SHERKA T F., NILSSON M. , ENG]., HA]IS M. Utilization and processing of soybean to prepare traditional foods of India ...... 325 GREWAL Raj B. ' · Soybean processing technology and promotional efforts for its food uses in India · · · · · · · · · 327 ALI Nawab Optimization of cooking parameters using cold grinding for tofu preparation ···············329 KHETAN M. S., PHlRKE P. S., KUBDE A. B. , KULKARNI S. D.

Poster Presentation t · Studies on the incorporation of black soybean in the preparation of traditional product, "Papad" · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·· · · · · · · · · · · · · · · · · · · · · · .. · · .. · .. · · 331 DUBEY Brijlata, JAIN Anita, RA]PUT L. P. S. Improvement of itohiki-natto-manufacturing process employing commercial natto starters · · · · · · · · · · · .. · · .. · .. · .. · · · .. · · ...... · · .. · .. · .. · · · · · · .. · .. · .. · .. · .. · · · · .. · · · .... · · · .. · .... · .. · .. · · · .. · · .... · .... · · · · 333 MURAMATSU Kanako, KATSUMATA Rie, WATANABE Sugio, TANAKA Tadayoshi, J(JUCHI Kan Natto manufacturing methods employing natto Bacilli with high elastase activity and its mutants ...... 335 . MURAMATSU Kanako, KATSUMATA Rie, WATANABE Sugio, TANAKA Tadayoshi, KIUCHI Kan Characteristics of natto made from four American soybean cultivars ...... 337 W.CI Q., WOLF-HALL C., CHANG K. C. Application of lactic acid'bacteria to "Akita Miso" ...... 339 WATANABE Takayuki, OWARI Kaoru, TAKAHASHI Kouichi Studies on physicochemical and sensory characteristics of fermented soybean sprout juice ... 341 KANG Hee-]in, HWANG. .. ln-Kyeong Tozo-fermented soybean involving soy cooking liquor ...... 343 NEGISHl Yukiko, KA TOH Kiyoaki, AKAISHI Shoji, AKAISHI Kazuyoshi Isolation of white-spored mutants from the koji molds for the production of Kecap, an Indonesian soy sauce ...... 345 NIKKUNI Sayuki, GINTING Erliana, ANTARLINA Sri S., UTOMO ]oko S. Evaluation of Indonesian soybean varieties for tofu and tempe processing ...... 347 UTOMO ]oko S., GINTING Erliana, ANTARLINA Sri S. , NIKKUNI Sayuki A New technology for tempe production with richer biologically-active components ... 349 HASEGAWA Yukio, MATSUOKA Asao, !SA Takashi, WATANABE Ta~ao

Tempe developed in high school cur~iculum in Japan ...... · · ...... · ...... 351 TOKUDA Y asunobu . Evaluation of isoflavone content in tempeh ...... 353 FERREIRA Marcia P. , KIKUCHI Akio, IDA Elza 1., CARRAO-PANIZZI Mercedes C. Antimutagenicity of tempe from the steamed and expanded soybeans ...... 355 MATSUOKA Asao, HASEGAWA Yukio, !SA Takashi, WATANABE Tadao Emulsification characterization of water-soluble soybean polysaccharides from _soybean curd waste ...... 357 YOSHII Hide/umi, FURUTA Takeshi, SHIGA Hirokazu, NAKAMURA Akihiro, MAEDA Hirokazu. LINKO Pekka Processing and utilization of okara as food stuffs ...... 359 FUKUDA Mitsuru, HONDA Miyoko Effect of chitooligosaccharide on the structure and quality of tofu ...... ·36 1 KIM Meera, HAN ]in-Suk Effects of high viscosity chitosan on tofu texture and qualities································· ... 363 · KIM Meera, HAN ]in-Suk, SON In-Sook The constitution and contents changes of isoflavones in fermented soybean ...... 365 ]IN Hyun-Min, YOON Sung- Won, LEE Chung- Yung ]., LEE Cherl-Ho Promotion of novel foods from soymilk residue in Thailand .. · · · · · .. · · · · · .. · .. · · · .. · · · · · · · · · · · · · · · 367 CHAROENTHAMA WAT P. , PHOOPAT N., NIYOMVIT B., CUPTAPAN Y, HENGSA VAT I).

• Session lil Modern processing and utilization of foods

Oral Presentation

Alternative techniques for soybean processing .. · · · · · · .. · · .. ·· · · · · · · · · · · ·· · · .. · · · .. · · .. · ·· · · · · · · · · · · .. · · · · 37 1 Wl]ERA TNE Wilmot B. Production of fullfat soy by extrusion technology ...... 375 RIAZ Mian N. The use of enzymes in aqueous extraction of protein and oil from soybean ...... 377 ROSENTHAL A., PYLE D. L., NIRAN]AN K. Soybean and rice incorporated herbal beverages ...... 379 SIRIWARDANA T. D. W., BAMUNUARACHCHI A ., PERERA P. A . ].

Application of immobilized enzymes in soybean processing ...... ! ...... 38 1 KHARE Sunil K . A study on increasing solubility of soy-protein by ultrasonic waves ...... 383 LI Ronghe, QI Bin, LIU L ei, CHEN ]ingguo Fractionation of pulverized soybean hulls by air classification ...... 385 OZAWA Yoichi, UENO Goro, NAKATANI Akihiro, MORINAGA Yasushi Development and application of microbial transglutaminase ...... 387 KUMAZA WA Yoshiyuki, OHTSUKA Tomoko, SEGURO Katsuya, NIO Noriki Bitter peptides from soybean llS glycinin hydrolyzed with trypsin ...... 391 KIM Mi- Ryung, KAWAMURA Yukio, LEE Hyun-Duck, LEE Cherl- Ho Enzymatic hydrolysis of isoflavone glycosides with a novel enzyme - diglycosidase ...... 393 TSURUHAMI Kazutaka, TOUMOTO Astuki, YAMAMOTO Shigeru, KOIKEDA Satoshi Deodorization of soybean proteins by enzymatic and physicochemical treatments ...... 395 INOUYE Kuniyo, TAKITA Teisuke, SIIHARA Misa, UNO Tadashi, NAGAI K., MURAKAMI Hiroshi Proteolysis of maleylated soy protein isolate with a - chymotrypsin ...... 397 NUNES DASILVA V. S., AMAYA- FARFAN]. Effect of the degree of denaturation of soy protein isolates on the hydrolysis characteris- tics ...... 399 SOUZA A. S. , NETTO Flavia M. Functional properties of soybean protein hydrolysates obtained by a selective proteolysis ... 401 TSUMURA Kazunobu, SAITO Tsutomu, TSUGE Keisuke, KUGIMIYA Wataru Enzyme technology for processing of soybean oligosaccharides · · ...... · · .... · · ·· ...... · · · · ..... · ..403 MULJMANI Veerappa H. , PRASHANTH, RAMALINGAM tion of soy protein functionality · · · · · · .. · .. · .. · · · .. · .. · .. · · · ...... 405 Khee C.

of dialyzed and preheated soybean extract ...... · ...... ·409 TAKE Naojumi, FU]ITA Yuki

IB'1rrh·~tion and leaching characteristics of heat treated soybean ...... 410 S. D., SAWARKAR S. K., BHOLE N. G.

~aet;ivation kinetics of trypsin inhibitor under air heating of soybean ...... 412 Daya S., SINGH B. P. N. on hydration and hydrodynamic properties of commercial and laboratory lltl1P:bE~an isolates ...... 414 YSORGENTIN[ Delia A ., ANON M. Cristina, WAGNER jorge R. properties and gelation of tofu ...... 416 J TAKAHASHI Toru, MIURA Makoto, TANEYA Shin'ichi

~9P1timization of soy-yoghurt production according to Iranian preference ...... 418 . TEHRANI M. M., RAZA VI S. M. A. used of extracted ''Tempe" for instant "Tempe" yogurt production ...... 420 . KUMALANINGSIH S., PADAGA Masdiana, SANTOSO Maryani

Mit81~udies on the functionality of condensed soymilk · · .. ·· · · .... ·· · · · .... · .... · · · · · ·· ...... · · · · ·· · · · ·· ···423 KAWASE Shin-ichiro, NOMURA Masayo, OHNISHI Chikako, HAYASHI Yukako, MATSUMOTO Shinya, MATSUMURA Yasuki, MORI Tomohiko of stabilizers anti dairy substituents on the whipping ability and organoleptical of soy ice cream · .. · .... · · · · · · · · · · · .. · · · · .. · · · · · · .. · .. · · · .. · .. · · · · · · · · .. · .. · · · .. · · · · · · .. · · · · · · · · ·425 RAZA VI S. M. A., TEHRANI M. M. Studies on the development of high protein biscuits ...... 427 !.. KANCHANA S., THIRUMARAN A. S. Processing of flavored soymilk······ ...... _ ...... 429 GEETHA P. , ]ESUDASON Nithya, KALPANA R . . Soy supplementation of bread for nutritional improvement under Indian condition ...... 431 I' SINHA L. K, KULKARNI S.D. t Preparation of noodles from defatted soy flour ...... · .... · ...... · ...... · .. · · · · · ·· · .. · ...... 433 RA VINDRAN D. Malathi, CHANDRASEKAR Usha f"r. Puffed snack food made from soybean protein ...... · ...... ·435 ZHANG Huimin, YU Tongquan, ZHANG Ming, ZHAO Dongsheng ,. Banana soy weaning food · .. · · · · · · · · · · · · · · · · .. · · · .. · .. · · .. · · · .... · · · · .. · · · · .. · · .. · · ...... · · · · · · · · · · · · · · .. · · · · ...... 437 CHITRA P. , MANIMENGALAI G. ' Processing of soy-cutlet · .. · .. · .... · .... · .... · ...... · ...... · .. .. · .. · ...... · .. · · .... · ...... · .... · .. · .... · .... 439 JESUDASON Nithya, CHITRA P. , THIRUMARAN A. S.

Poster Presentation

Composition and functional properties of soy protein isolates ...... · ...... · ...... 441 ZENOOZIAN Masoud Safafi Gelling characteristics of soybean glycinin · ... · ..... · · · · .. · · · .... · .. · · · · · · .. · · · .. · · · · ...... · · · · · · ...... · ·443 ZENOOZIAN Masoud Safafi Study on instant jelled bean curd powder · · · ·· · ... ·· · · ... ··· ·· ····· · ·· ·· · ··· ··· · ... · · · ·· · · · · ·· ·· · · · ·· · · · · ··445 ZHU Qing X., ]lANG Zhou L. Optimization of use of defatted soyflour in biscuits for nutritional improvement of Indian masses ...... 447 SINHA L. K. , K ULKARNI S. D. Soymilk Freeze-gel-effect of some additives and freeze-gelation mechanism- ·· ...... 449 SHIMOYAMADA Makoto, TOMATSU Kayoko, KOSEK! Wataru, WA TANABE Kenji Changes in characters of soybean glycinin group I, group Ila, and lib by heating ...... 451 TEZUKA Masanori, YAGASAKI Kazuhiro, ONO Tomotada Effect of water-soluble soybean polysaccharides on the gelatinization of starches ...... 453 FURUTA Hitosht~ NAKAMURA Akihiro, MAEDA Hirokazu Preparation of a hypoallergenic soybean protein isolate using Bacillus natto proteases .. · 455 YONEKURA Masami,. MA TSUWAKI Miyuki, TOMIOKA Yukari One step enzymatic hydrolysis of isoflavone glycosides to isoflavone aglycones ...... 457 KOIKEDA Satoshi, TSURUHAMI Kazutaka, TOUMOTO Astuki, YAMAMOTO Shigeru Development of wheat noodles with added defatted soy flour and rice flour .... · .... · ...... ·459 REUNGMANEEPAITOON Suparat, VARANYANOND Warunee, LOHANA Tavidsa Coagulation of protein in soybean milk by a serine proteinase of Bacillus pumilus ...... 461 AOYAMA Misako, KOBASHIGA WA Tomohiro, YASUDA Masaaki Separation of oil body-protein complexes and soybean protein from raw soybeans ...... 463 WAKABAYASHI Mako to, KAWAMURA Kentaro, SUZUKI Satoshi, MITSUGI Koji, OKADA Hiroshi Processing of soymilk functional foods ·· ...... 465 SYLENKO G. P., KAPREL YANTS L. V., SHERSTOBITO V V. V .. NIKITINA ]. V. Processing and utilisation of soybeans for food in Ukraine ...... 467 SYLENKO G. P.• KAPRELYANTS L. V. , SHERSTOBITOV V. V. ' Factors affecting on acceptance and shelf-life of soy-drink ...... · ...... · ...... ·468 TEHRANI M. M., RAZA VI S. M. . A. Optimization in extraction and concentration of oligosaccharides from defatted soybean meal ...... 470 KIM Suna, H WANG ln-Kyeong Processing and evaluation of soy incorporated vermicelli ...... · ...... · .... · ...... 472 CHANDRASEKAR Usha, RA VINDRAN D. Malathi The development of a novel "whole" soymilk using enzymes ...... 474

ROSENTHAL A., CABRAL L. C.. DELIZA R .. CABRAL L. M. C., FARIAS C. A., DOMINGUES A. M. R. Processing of soy wafer .. · · ...... · .... · ...... · .... · ...... · .. · ...... · .. · .. · · .. · ...... · .. · .... · ·476 THIRUMARAN A. S., SUBHA K., AMUTHA S. Processing and consumption of soy foods ...... · ...... · · ...... · · ...... · · .. · .. · .. ·478 VALLIAPPAN Valliappan Edible oil and feeds

lltr.r'AE!a. . n oil milling technology and modified usage of oil and its byproducts · · · · ...... ·483 Nawab

!l"JJ~•tentd and the future of oilseed processing technologies in Japan ···························487 YANOMA Shoji

~:aYIID.ces iri new fats and oils for food applications · · ·· · · ·· ·· · · · ··· · ··· · ·· · ·· · ·· · ·· ·· · ··' ·· ...... ·493 WLTON Susan p,rotein for young pigs : Emphasis on soy protein concentrate ...... 497 RUSSETT Craig Fermentation of soybean meal improves zinc availability in growing pigs ...... 500 M4,TSUI Tohru, SUSAKI Hisash i, TAMURA Akira, YANO Fumiko, YANO Hideo .,Modified usage of oils through microbial enzymes · · ...... · · .... · .. · ...... · .... · ...... · · ..... · 504 HOU Ching T. -Effect of dietary soybeans in pork meat polyunsaturated fatty acids ...... 506 GARCIA Pilar T., CASAL jorge ]. Super expro-new treatment of oil seeds to improve quality of oil and feed ...... 508 MUNTER Claes G. S. De hulled soybean meal for broiler chickens and growing swine .. · · .. · .. · .... · .. · · · · · · .. · · ...... · 510 McKINNON Philip]., LE Shen Hui, SHI Sam S.

,.

Studies on application of pressure for recovery of oil from solvent soaked soy grits at lower operational temperature ...... 512 SINHA L. K., MAJUMDAR G. C. Characterization of phospholipid reverse micelles in vegetable oils ...... 514 SUBRAMANIAN Rangaswamy, ICHIKAWA Sosaku, NAKAjiMA Mitsutoshi, RAGHA VARAO KSMS, KIMURA Toshinori, MAEKA WA Takaaki Study of the fractionation of the deodorizer distillate of the soybeaD oil using supercritical carbon dioxide····- ...... :...... 516 MENDES M. F., PESSOA F. L. P., ·uLLER A.M. C. Application of membrane processing for removal of pigments in crude soybean oil ...... 518 REDDY Kondal K. , NAKAJIMA Mitsutoshi, NABETANI Hiroshi Soybean lecithin based gels as a carrier of immobilized lipase· ...... · ...... · .. ·· .. · .. · .. · .. · .. · .. · .. 520 NAGAYAMA Kazuhito, !MAl Masanao non-food uses

Oral Presentation

The use of soybean oil in industrial products ·: · .. · · · · · · .. · · · · · · · · · · · · · · · · · · · · · · · · · .. · · · .. · · · · · · · · · · · · · · · · · · 525 ERHAN Sevim Z. Enzymatic synthesis of polyphenol glycosides from Indonesian tempeh waste materials···529 SULISTYO ]oko, DINOTO Achmad, NAKAHARA Kazuhiko Polymer formation by urea in the mixed system of soybean llS and sesame 13S globulins· ·· 531 ZHU Dan, MATSUMOTO Shinya, HAYASHI Yukako, MATSUMURA Yasuki, MORI Tomohiko Hydro thermal effect on anti nutritional factors ···· ··········· ············ ············ ···················533 VI]AYALAKSHM! R., KRJSHNAMOORTHY P., THIRUMARAN A. S. 8iodegradable plastics made from soy material blends ...... 535 jANE jay- Lin, MUNGARA Perminus, SONG Young-Xia, ZHANG ]in- Wen Use of soy protein in food packaging ...... 541 ZENOOZIAN Masoud Sa/aft Development of the edible soy protein film ...... 543 SAKATA Tetsuo, KUGITANI Hirojumi, SAITO Toshiaki, NAGAI Mitsuo Production of "vitamin K" (menaquinone-7) by fermentation of Bacillus natto, and its application effect ...... ····· ...... ··· ...... 547 YANAGISA WA Yasuhide, YATAGAJ Chieko, SAITO ]osuke, SUM/. Hiroyuki Recovery of isoflavones from defatted soybean meal ...... 549 ]EON Ki-Suk, HWANG In-Kyeong Soy meat/ grits recipes and their acceptability ...... 551 DEVADAS Rajammal P., CHANDRASEKAR Usha, RANI W. Hilda Sahaya, VIMALARANI M.

Poster Presentation

Surface structure of soy protein and mungbean protein film observed by atomic force microscopy ...... : ...... 553 CHEAPPIMOLCHAI Wim6lrat, INTABON Keo, ISHIKAWA Yutaka, MAEKAWA Takaaki Surface structure of biodegradable films of soy protein and others · ...... · ...... 555 YOSHINO Tomoyuki, POOVARODOM Ngamtip, ISOBE Seiichiro, MAEKA WA Takaaki Application of electrolyzed water in soaking process of soybean processing ...... 557 MIN ]ungsik, YOSHIDA Kyoichiro, ISOBE Seiichiro Electroosmotic dewatering of soybean products ...... 559 Ll Lite, ISOBE Seiichiro, LI Xiuqu, UEMURA Kunihiko, TA TSUMI Eizo

• Session Iii Strategies for dissemination

Oral Presentation

Strategic issues for expanded soybean utilization ...... 563 and public concerns for transgenic crops ...... 567 Akihiro .,..,,,., .. ,,.,n of soybean utilization as human food in Brazil ...... :.571 jose M. G., KIKUCHI Akio, CARRAO-PANIZZI Mercedes C. U't:ili8:atiion of defatted soya flour in feeding programmes in India ...... · ...... · 573 :ADAS Rajammal P. Prospects of establishing cottage level soyfood industry in India ...... 575 PATIL Ramabhau T. , ALI Nawab Innovative soybean processing ...... 577 WEINGARTNER Karl E., WILLIAMS Sheldon W Production, marketing and utilization of soybean in Thailand ...... 579 CHOMCHALOW Narong Quality traits of soybean for food use in expanding its utilization in Asia ...... 583 SHANMUGASUNDARAM S., TSOU S.C. S Strategies and model of management of technology on the role of soybean and its products diversification in Indonesia ...... 587 SUHARTO Ignatius, DERMA WI A kil, MIRYANTI Any YIP, KRISTijARTI AP Roles of soybean and its products in food and rural development in Indonesia ...... 591 WIDOWATI S., SANTOSA B. A . S., SUMARNO The contribution of soybe'an to poverty reduction in Nigeria ...... 593 DASHIELL Kenton E., SANGINGA P., OKORUWA A. Strengtheni.ng collaboration across industry segments and global boundaries ...... 596 KAUFFMAN Harold E., . Strategies for promoting soybean production, processing and utilization in Africa ...... 600 BOKANGA Mpoko, KORMA WA Patrick Determine the impact of the expansion and the development of soybean products in Northern Nigeria · · · · · · · .. · · · · · · · · · · · · ·· · · · ..... · · · · · · · .. · · · · · · · · · · · · .. · · · · · · · · · .... · · · .. · · · · .. · · · .... · · · · ... · · · · · · · .. · ..... · · · · · · .... 602 INAIZUMI Hiraki Gender, nutritional values and dissemination of soybean in Nigeria ...... · ...... ·604 EKOP Mercy 0. Community level utilization of soya beans, the Kenyan experience ...... 608 K!MANI john K. Integrated soybean programme an~ jnformation dissemination for rural health transformation ····· ...... 610 EKOP Obot E. Increasing production and income of soybean growers in selected areas through on-farpt ...... 612 researc h ...... POOKPAKDI Aphiphan ;r

Poster Presentation

Transgenic soybeans .in Brazil : Pt:esent situation and perspectives FELBERG 1. , CABRAL L. C. C., NUTTI M. R. China appears to be huge potential market for Japanese fermented soy natto···············61 6 SAKAKIBARA Toshiyuki, TAGUCHI Kiyonori, TACH/ Makiko, A1SUYA Kumiko, KUROSA WA Rie, KA TOH Kiyoaki Ranking of mito natto by discriminating local consumers ············· ·····························618 MAEKA WA Keiko, HIRANO Kiyoko, KATOH Kiyoaki Tranfer of technology from the laboratory research results to industry : A case study of Rhizopus sp. inoculum powder · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·620 SUHARTO Ignatius, DERMA WI Akil

• Satellite Session Monodisperse Microspheres and microchannel technologies

Oral Presentation

Production and short-term stability of emulsions·· .. ······································ ···············625 SCHUBERT Hetmar Microchannel emulsification for monodispersed microspheres · · · · · · · · ·· · · ··· · ·· · · · · · · · · · · ·· · · · · ·· ·· ·626 NAKAjiMA Mitsutoshi Development of SPG membrane emulsification and use for medical application · · · ·· · ··· · · ·629 NAKASHIMA Tadao, SHIMIZU Masataka, KUKIZA KI Masato Precision emulsification technology-A Review · · · ··· · · · · · · · · ·· · ·· ·· · ·· ·· · ·· ·· · · · ·· ···· · · · · · · ·· · · ··· · · · · · · ·633 WILLIAMS R. A., MASON L. J, CLARE H. Membrane emulsification for food processings · · · · · · · · ·· · ·· · · · ·· · · · · · · · · ·•· · · · · · · .. · · · · · · · · · · · · · · · · · · · · · · ·635 SUZUKI Kanichi Emulsion gel as food model · · · · · · ·· · ·· ·· · · · · · ·· · · · · ·· · · · · · · · · · · ·· · · · · · · · · · · · · · · · ·· · · · · · · · · ·· · · · · · · ·· · · · · · · ·· · · · ·· ·637 YAMANO Yoshimasa, KIM Kyung-Hee, GOHTANI Shoichi Characterisation of the interfacial properties and stability of food dispersions · · · · · · ·· · ·· ·639 WILDE Peter J Food emulsions using membrane emulsification : Conditions for producing small droplets and modelling the droplet formation process · · · · · · · · · · · · · · ·· · ·· · · · · · · · · · · · ·· · ·· · · · · · · · · · · · · · · · · · · ·· · · · · · · · · · · · ·· ·643 TRAGARDH Gun, RAYNER Marilyn, KAWAKATSU Takahiro, JOSCELYNE Simon, TRAGAR­ DH Christian Membrane emulsification for preparation of polymer microspheres · · · ·· · ·· · · · · · · ·· · · · · · · ·· · · · .. ·647 OM! Shinzo, NAGAI Masatoshi, MA Guang-Hui Micro fabrication technology : Present and future · · · ····· ·· ·· · · · · ·· · · · ·· ·· ·· · · · ·· · ·· · ·· · · · · · · ·· ·· · · · · · ·650 FUJITA Hiroyuki Development of microfabricated channel arrays and an application to hemorheology · · ·654 KIKUCHI Yuji Development of microbiosystems with microchannels · · · ·· · ·· · · · · · · ·· · · ·· · · · ·· · ·· · · · · · · · · · · · · · · · · ·· · · · ··657 SEKI Minoru, HONG ]ong Wook, AOYAMA Ryusuke, EZAKI Ryutaro, KAKIGI Yasuhiro, FUJII Teruo, ENDO !sao

Poster Presentation

Production of water in oil emulsions using hydrophobic microchannels · · · · · · · · · · · · · · · · · · · · · · · ·661 KA WAKA TSU Takahiro, TRAGARDH Gun, TRAGARDH Christian, NAKAJIMA Mitsutoshi, ODA YONEMOTO Toshikuni

!!""''"u,... -gel microencapsulation based on microchannel W / 0 emulsification ·· .. · · ··· ·· · ·· ·663 TSU Takahiro, TRAGARDH Gun, NAKAJIMA Mitsutoshi, ODA Naoya, YONEMOTO

P-··-·u ..., ... of micro channel emulsification · · · · · · · · · ... · · · ·· · ...... · .. · ...... · ...... · .. · ...... 665 Shinji, NAKA]/MA Mitsutoshi, SEKI Minoru characteristics of monodispersed solid lipid microspheres by microchannel ~·LLOII..U~.ation ""'''''''''''""'''':'''''''"''"''''' "'''''''"'"''' '''''''''' "''''''''''''' ''"'' ''''''''"' '''"' '667 SUGIURA Shinji, NAKAjiMA Mitsutoshi, NABETANI Hiroshi, SEKI Minoru ertical- type microchannel emulsification ...... · .. · ...... · ...... · .... 670 KOBAYASHI /sao, NAKAJIMA Mitsutoshi, NABETANI Hiroshi, KIKUCHI Yuji, SHOHNO Atsushi, SA TOH Kazumi microchannel fabrication for small size microspheres ...... ·672 YASHI lsao, NAKAJIMA Mitsutoshi, KIKUCHI Yuji, SHOHNO Atsushi, SATOH Kazumi

...... u. 1<:>.. 1... n of through- type microchannels for monodispersed microspheres ...... 674 KOBAYASHI Jsao, NAKAJIMA Mitsutoshi, CHUN Kyoseok, KIKUCHI Yuji, FUJITA Hiroyuki Manufacturing stainless steel microchannels and use for microspheres production········ ·676 TONG Jihong, NAKAJIMA Mitsutoshi, MARUTA Yasuhiro, KIKUCHI Yuji Effect of surfactant on microspheres formation ...... · ...... ·678 TONG Jihong, NAKAJIMA Mitsutoshi, NABETANI Hiroshi Formation characteristics of water-in-oil microspheres by microchannel emulsification· .. 680 YAMAMOTO Koji, SUGIURA Shinji, NAKAJIMA Mitsutoshi Stability characteristics of dispersed oil droplets prepared by microchannel emulsification Inethod .. · ..... · · · · .. · .. · .. · · · · .. · · · .. · · ...... · · · · · · .. · · · .. · ... .. · .. · ...... · .. · .. · .. · ... · .. · .... · · · · · ·· · · .... · · .... · .... · .. ·682 LIU Xinqi, NAKAJIMA Mitsutoshi, NABETANI Hiroshi, XU Qingyi, ICHIKAWA Sosaku, SANO Yoh Preparation and characterization of a novel ethanol- in-oil emulsion ...... ·684 XU Qingyi, NAKA]IMA Mitsutoshi, NABETANI Hiroshi, LIU Xinqi Characteristics of ethanol-vegetable oil micro emulsion for biofuel utilization · ...... " 686 NABETANI Hiroshi, YOSHIZAWA Takashi, NAKAJIMA Mitsutoshi, ICHJKA WA Sosaku, SANO Yoh Characterization and utilization of biocompatible water-in-oil microemulsion ...... 689 ICHIKAWA Sosaku, KUROIWA Takashi, MUKATAKA Sukekuni, NAKAJIMA Mitsutoshi, NABETANI Hiroshi, SANO Yoh Lipase activation for interesterification by lipid modification ...... · .. · ..... ·· .. ·692 MARUYAMA Tatsuo, NAKAJIMA Mitsutoshi, /CHIKA WA Sosaku, NABETANI Hiroshi, SEKI Minoru

• Public Symposium The Miracle of Asia-Marvelous Fermented Soyfoods

Oral Presentation

The origins of fermented soybeans and their distribution ...... · ...... · ...... " .. · · .... · ...... 697 YOSHIDA Shuji Reviews on Chinese fermented soybean foods ...... 70 1 LI Lite, Ll Sujun Prospect of traditional fermented soybean products in Thailand · · · · · · · · · · · · · · · · · · · · .. · · · .. · · · · .. 707 MANEEPUN Sa:"p:"n Tempe as functional food and contemporary nutrition- health paradigm, its potential beneficial effects in disease prevention and treatment ······ ······································· ··· 711 KARYADI Darwin, LUKITO Widjaja Microbia} diversity associated with natural fermentation of kinema · · · ·· · · · ·· ·· · · · ·· · ·· · · · · · · ·713 TAMANG ]yoti P.

• Author Index ························································· ························ ·· ··· ······· ····· ····721

•r• •.

.. UTILIZATION OF SOYBEA~ TEMPE FLOUR ON ADDITIONAL FOOD FOR CHILPREN UNDER FIVE YEARS -OLD: ~tudy or Protein E:Jicieocy Ratio Value

Anna Ingan i W:djajaseputra, Susana Risliarini and Lydia Octavia r::l::ult> of Agricultural Technology, Widya Mandala Catholic University, Surabaya, Indonesia

,\BSTJ\.\ C r

lllL ~.;: d ii.Ji l or. of soybe:w tempe nour on additional food formula for children under fi ve years old provides supp:;:mc:n::n:o;'o to rice as one of common source of calories in Indonesia. The research studied the rel ationship bet"c:e :o 1>rvtc:1n efficiency ratio (PER) and chemical score of protein on additional food which used soybean'tempc nou~ PER value detennination used 3-4 weeks male Wistar rats .during 28 da ys, using Randomized Completely I3lo.:k ll~!stgn . The resu lts indicated that utilization of soybean tempe nour can pro vide higher PER value lhan mi'111l~:!l rc:::ommended PER value and its nutritive valut: is dependrd on its chemkal score of protein more lhan totJ! protein content. This fact is useful for formula food labeling.

) Ke \ words: soybean tempe Oour, protein quality; PER value

I 'TRODUCTION

I ll1c: de:n:~nd of food with protein adequacy ~specially for chi!(lren under five years old increases from time to time in the de,·c:Joping countries. Low purchasing power would be the reason, so all efforts need to be done to provide the food tha~ is more available for them. One of the alternativeS for increasing the quality of protein on rice based food is the utilizJ t io~ of soybean tempe- an Indonesian tra.ditional f<;>o>J .that is high in !Jrotein and digestibi lity.

The. qcJiity o; pr0tein can be ev:!..luated by severa,l methods, including Protein Effi.ciency Ratio (PER). Chemical Sco ~ e of l'rote.i r, and Tut?i Protein content, eventhough all nutriti ve informatio;, on food label is based on total proi t> in content due to i t ~ practical reason. This rdearch was provided to study the effect of utilization of soybean t~ mre !lour on protein efficiency ratio (PER) value of the ·treated diets.

Tf.c rl'sults indicated that uti lization of soybean tempe flour can provide PER value which is higher than minimal r~co;;~nll.:nd~d PER val ue (2.10) and the nutritive value of the additional food is depended on its chemical score of rrct~:n mere than total protein contenl. This fact i-s useful for food lal;>eling especially for infant food fom1u la.

J t-1A TCRIA.L ANDMETHODS

Prcparnlion of food fonnula Th·: iood 1s composed of soybean tempe flour, rice-roasted flour, sk.im milk, coconut oil and sugar.

Soybean tempe flour The tempe is made from 24 hours fermented soybean by using laru (indigeneous mixed culture). The 3 tr. :.~ki r.g process of the nour is as follows: cutti ng the tempe on size 1x0 .5x0.5 cm , steam blanching at 80°C for 10 minutes, O\'en drying at 50-55°C to reach moisture of 10%, grinding and sievi ng at 50 mesh .

Rr c.:· rons1cd jlo11r The nour is mJde as follows: cooking the rice at l00°C for 15 minutes, steaming (80°C. 30 minu tes), d~y • r.~ :tt S0-55°C to reach moisture of 10%. roasting at l00°C for 5 minutes. grinding and sieving at SO mesh.

·p, ... r··,..;.trch us..:d three levels of chemical score, respectively 60,65, and 70. Amount of calories of treated diets was :~ruu:\.! .;70 c:dories. T1.e scores were based on weight of food formula components, protein, fat, and carbohydrate

suseno. .. •··~ · -... ·;,; l""~~lr..l"''~...&~. ~~"''; •i' r • •- ,·-·•q. .._. .,..,.,<'?.,..~:'!f..('it'J i:r.'~ r-'X:tft'""'..;{'}i• -t~ r...r • ...~.,_,n,->'to. .. _ ~- · " ..- ... ~~ , , . , , ... ~.. ~ .. 'JIJ";!"J_~.-._.;;:,_"t~~~ -;·::· ~ ~~-:. . _.. .-~t', t, ., • • :~ • .t"f.'f'r•, .,; ~ .-~~ : .,.. ~ ..., .' 4"'"l' .•• • • .._ ....~ .... ~~ .~... , • ...... :"~...-:~ .~1'1 . (Direktorat · I;>e'parte'inen Kesehatan RI. 1979) ·a·nq its essential amino acid proportion (Poerwosocd::JmlO an.d · · .r . · Sediaoetama, 1997). · ·

, Research Design 'l The fonnula were treated on 3-4 weeks - old male WiStar nits for 28 days, by using Randomized Completely f) lock · Design, with 5 replications. The rats were kept in indivi.dual cages (30°C, 80-90% relative humidity and light~. :til day~ and tap water ad libirum. Protein contents of each for:mula was measured to determine the amoun t o;· pro::: in consumed by the rats, using Micro-Kjeldahl methode (AOAC, 1984). The calculation of chemical score of pro1c:n presented in Pomeranz (1991). PER w;-.s calculated as the·rat!o of weight gain and the amount of protc i:1 i n t:~k e (AOAC, I 990). .

RESULTS AND DISCUSSION

The results indicated that PER value is depended on its chemical score of protein more than its tota l protein con:e rli (Table 1). There is a slightly difference in PER value between chemical score of 60 and 65 . On the other h:\nd. 1hc: protein content data of various type of ·diets with chemical score nf 60 and 65 does not give signific :~n t uif :..:r~ n cc . Treatment of chemical score of 70 shows significant difference on hoth PER value and total protein content. '

Table 1. Chemical Score, Protei n Efficiency Ratio, Total ·Prote~n Content and Calorie Value of The Diets

Chemical Score of Protein Protein Efficiency· ~..:..;,a;..:.ti;...:;o_...... ;;;T...;;;o..:.;tal;;;;....;;P..;;.ro.;;;..t':"e::."'in"':'C~o;.;..nt.:..:e..:.;n..:..t ~\. 9i;..:.o.L.) -----=C.:;;a:..:lo:.:...ri:..:e_ _ _ 60 .2.21' 20.29. 369.32 1 65 2:38 a,b 20.04 370.88 70 2.58 b 17.78 b 370.60 The notation PER rlat~ based on Least Sig:.ificant Diff<~rence (~D)

~

This different response between PER value an.d total ' pro tdn . co~tent on the three levels of chemical score of pro:::in (60, 65 and 70) due to the difference of its pr9tein quality. As we know that protein quality is depended on varic t)' 'J and amount of the essential amino acids.

The role of soybean tempe flour on additional food :diets is as ·a supplement [0 rice which has lysine defic iency ns showed on Table 2. ·· · T Table 2. The C::>mposition cf Essential Amini:> Acids ( g/tOOg of.edible portion) • Variety of food Trp Thr lie : Leu Mec+Cys Phe Val Lvs -S..:..o;;;;;y.:.:be;;.;an:..-=.::te..:.m.::.;p:.:e:;...fl_o_u_r ---o-=-.6;,.s;.7---1-=-.9:;.:.:7 '-----2..;:.;.~11--3.26 0.58 2.50 2.4 5 2.93 T Rice-roasted flour 0.08 0.29 0.35 0.65 0.24 0.38 0.52 0.30 Skim

The results indicated that utilization of soybean' tempe flou·r can provide PER value which is higher than rninim:d " recommended PER value (2.1 0) and the nutritive .value of the additional food is depended on its chemical score of protein more than total protein content. This fact is useful ·for food labeling especially for infant food fo rmul :~ .

·1 REFERENCES i ' AO .~C. Official Methods of Analysis of Association Agricultural Chemist, Ass?Ciation of Offic ia l An ::!lyllcal ·\ Chemist, Wa~ .1ington, D.C. ( 1984). ~~-,.....-_;_---:7---'7 ( 1990). ') Direktorat Departemen Kesehatan RI, Daftar Konrposisi Bahan Makanan, Bharata Karya Aksara, Jabna ( 19/Cj ). Poerwosoedarmo and D. Sediaoetarrrn; /tntu Gizi. Penerbit Dian Rakyat, Jakarta ( 199-:'). Pomeranz, Y., Functional Properties of Food Components, 2nd ed. Academic Press, San Diego, California ( llJlJ I)

. '''"'•'-···.-...... _ ... :--- ···