The investigation upon which this report is based was made for tlle purpose of comparing the vitamin content of mature unsprouted soybeans of the Bansei variety with that of the same variety of soybeans after different periods of sprouting under controlled conditions, by a method suitable for yielding an edible product. Since the usual practice in oriental counitries is to use the hypocotyls and to discard the cotyledons, the relative distribution of vitamins was ascertained separately in these portions of the sprouted soybeans after 54 hours of germination-the optimum period from the point of view of quantity coupled with organoleptic properties. The study included analyses of carotene, thiamin, riboflavin, niacin, and ascorbic acid content.
Seeking procedures of approximately the same accuracy as A.O.-A.C. macromethods, attempts have been made to duplicate the Lindner and Harley nitrogen determination and eliminate its sources of difficulty. The Fiske and Subbarow colorimetric procedure for blood phosphorus has been adapted to leaf analysis. Several methods of determining phosphorus are compared and fundamental data are presented on colorimetric phosphorus determinations in which molybdic acid is used. The dipicrylamine micromethod for determining potassium in leaf tissue is more time-consuming than the turbidimetric cobaltinitrite procedure, but gives relatively high precision.
Applications of soy proteins in baking are reviewed and original data on taste and texture tests are presented. New foods employing soy for nutritional improvement are described. A plea is made for production of soy proteins with higher baking functionality and improved taste.
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