Fluidization-Bed Drying and Microwave Radiation Effects on Nutritional Values of Soybean (Glycine max L.)

In the present study, which focuses mainly on the influence of drying methods on the nutritional value of soybeans, two drying methods are used, the fluidized bed where three temperatures are applied: 40°C, 50°C and 60°C, and microwave drying where the powers used are 100W, 180W and 300W. For the two drying modes used, the moisture content obtained is very close. Indeed, the lowest moisture content of 0.78% was recorded at 50°C, and 1.04% at 100W.The research of the content of oils extracted from the seeds dried by the two modes made it possible to find three main fatty acids. There are linolenic acid, linoleic acid and oleic acid. The rates relating to these oils obtained are respectively equivalent to 6.21 %, 45.42 % and 32.07 % for the case of a fluidized bed and to 6.63 %, 45.76 % and 30.18% for the case of microwaves. This shows that the drying method had no influence on either the nature of the oils or their content. However, the mode of drying, on the contrary, had a consequent impact on the protein content. Indeed, when the applied drying temperature is above 50 ° C, or when the power exceeds the dose of 100W.