Effect of sprouting on nutritional and functional characteristics of soybean

被引：0

作者：

Murugkar, Dipika Agrahar ^{[1
]}

Jha, Krishna ^{[1
]}

机构：

[1] CIAE, Soybean Proc & Utilisat Ctr, Bhopal 462038, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2009年 / 46卷 / 03期

关键词：

Soybean; Germination; Nutrient profile; Functional properties; GERMINATION; PROTEIN; SEEDS; ACID; NUTRIENTS; SOAKING; FLOUR;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Four cultivars of soybean ('MAUS-47', 'DSb1', 'MACS 450' and 'JS 9305') commonly grown in India were examined for their germination ability as well as changes in nutritional and functional quality on germination. They were germinated at 25 degrees C at 90% relative humidity for 48 and 72 h. 'MAUS 47' and 'JS 9305' showed maximum potential in terms of their germination capacity and length of sprouts and also maximum decrease in fat, trypsin inhibitor and phytic acid contents. The content of trypsin inhibitor decreased to a maximum in 'JS9305' after 72 h from 48.6 to 12.6 mg/g followed by 'MAUS 47' from 46.6 to 13.2 mg/g. Phytic acid contents also decreased by about 50%. The functional qualities of sprouted soybean varieties were also superior. Varieties 'MAUS 47' and 'JS 9305' were most suitable for germination.

引用

页码：240 / 243

页数：4

共 31 条

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