HYGIENIC DETOXIFICATION OF BIOACTIVE AND FUNCTIONAL FOOD CONSTITUENTS OF SOYBEAN [GLYCINE MAX (L.)MERRILL] CULTIVARS.

The agriculture produce soybean have phytochemically many constituents of nutraceuticals, and pharmaceutical herbal products. Soybean is known a golden bean because of its miraculous nutritive capacity it contains approximately 38-42 percent high valued proteins supplies sufficient amount of various kind of amino acids. Oil content ranges from 15-21 percent. Currently worldwide interest is increasing in a trend ready to eat food to achieve the goal for healthcare. The combination of food material constituents may be responsible for biological actions that have been eaten. High temperature and pressure processing technique based only aqueous steam and time duration factors detoxification of various toxicants and anti- nutritional constituents. This processing technique no unhygienic chemical used or released that may be harmful for environmental pollution. Detoxification process parameters trypsin inhibitor found as specific activity ranged from 220-270 as compared to raw seeds were 930-110 (µM tyrosine/min/g protein), lipoxygenase ranged 4936-5502 as compared to raw seeds mean recorded 19053-24167(µM hydroperoxide/min/mg protein) and peroxidase enzyme also reduced the specific activity from 1.00-10.00 as compared to raw seeds have 18.249-20.807 (nM hydroperoxide/min/g protein) reduced highly significant as compare to raw seeds mean values of soybean. The processing technique can be established within specified parameters reduced toxic constituents variation as compare to raw material helps to increase consumer’s confidence.