The chemical properties (free fatty acid and peroxide value) of
sprouted, roasted and non-roasted soybean seed oils are shown
in Table 1.
The free fatty acid (FFA) content of sprouted soybean oil was
found to be higher than those of untreated and roasted soybean
oils. Free fatty acid ranged from 1.26% (Adasoy) to 4.20% (Nazlican
and Türksoy). FFA contents of roasted soybean oil were 0.74%
(Türksoy genotype) to 0.84% (Nazlıcan genotype). In addition,
FFA content of untreated soybean oil were found between 0.84%
(Nazlican) and 3.85% (Adasoy). These differences may be due to enzyme
activity during sprouting of soybean seeds (p < 0.05). The
peroxide values (PV) of non-treated, sprouted and roasted soybean
oils are presented in Table 2. According to the variance analysis
results, free fatty acid and peroxide values changed in treatment
effects at p < 0.05 level (Tables 1 and 2). Peroxide values for roasted