PAID ACCESS | Published on : 15-Apr-2026 | Pages: 61-72 | Doi : 10.37446/vol2book092025/61-72
This study evaluates the influence of cooking methods, specifically boiling and frying, on the phytochemical constituents of soybean (Glycine max). Soybean is rich in bioactive compounds such as terpenoids, phenolics, tannins, quinones, and alkaloids, which contribute to its nutritional and therapeutic value. Samples subjected to boiling and frying were analysed using Gas Chromatography–Mass Spectrometry (GC–MS) to determine qualitative and quantitative changes in phytochemicals. Results indicated that frying preserved oil-soluble compounds but reduced heat-sensitive constituents, while boiling caused leaching of water-soluble compounds yet enhanced the availability of certain metabolites. These findings highlight the significant role of cooking methods in modulating soybean phytochemistry.
Soybean (Glycine max), Phytochemicals, Cooking methods,Boiling, Frying, GC–MS analysis, Bioactive compounds
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