Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles

Soybean is considered a plausible carrier of health-promising potential phytonutrients; the soybean also contains higher magnitudes of antinutrients like tannins, phytates, trypsin, protease, and oxalates. Therefore, the present study was carried out to reduce the load of antinutrients using microwave (Mw) heat processing at 0.9 kW for 1.5 min, also assessing its effect on soy flour's nutritional, antioxidant, and value-addition properties. Results for nutritional composition of raw soy flour (RSF), microwave heat processed soy flour (MwSF) and supplemented noodles delineated the presence of higher ash (3 %), dietary fibers (6.1 %), proteins (42 %), Zn (3.5 mg/100g), Ca (238 mg/100g), Mg (208 mg/100g) and K (355 mg/100g) in MwSF then RSF. However, MwSF supplemented noodles prepared at 2–6% supplementation levels (T1-T3) elucidated significant (p