The availability of some minerals, such as iron can be affected by heat. The aim of this research was the evaluation of the iron amount and availability in vitro and the centesimal composition in soybean grains roasted by different treatments. Five treatments had been done; two of them with previous drying and three without. The control was dried in a drier. The contents of humidity, ash, lipids, dietary fiber, and carbohydrates differ according to the treatments, but the protein contents did not vary statistically. The iron amount in the analyzed samples varied from 58.8 to 83.67 mg.kg-1 and the percentage of dialysed iron was from 0.95 to 1.38%. It can be concluded that the proximal composition was within the expected values and that the roasting was responsible for the improvement of the availability of the iron in vitro.
soybean; roasting; dialyse; iron; centesimal composition
