[Effect of malting and thermoplastic extrusion on the technologic quality of soybean-derived products]

Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 48 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrient composition did not show any relevant modification presenting only a small decrease in carbohydrates and increase in the relative lipid composition. Some anti-nutritional factors were affected by the processes. Trypsin inhibitors decreased about 50% after 24 h of malting and disappeared after extrusion. Phytic acid was resistant to the processes while alfa-galactosides presented about 80% of loss as a result of the combination of malting and extrusion.