Effect of germinated and heated soybean meals on plasma cholesterol and triglycerides in rats

Chandrasiri, V.; Bau, HM; Villaume, Christian; Giannangeli, F.; Méjean, L.

doi:10.1051/rnd:19900506

Cited by 8 publications

(7 citation statements)

References 15 publications

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“…The lipid content of soybean seeds gradually diminishes as germination progresses. At the end of 5 days, loss of lipids reached 19.8% compared to ungerminated seeds (Chandrasiri et al 1990). Mostafa et al (1987) found also that 6 -day's germination induced a decrease in oil content of soybean seeds.…”

Section: Resultsmentioning

confidence: 94%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.

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Section: Resultsmentioning

confidence: 94%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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“…A two-fold increase in total phytosterol content comprising campesterol, stigmasterol and b-sitosterol has been determined for soybean germinated for 3 days at 25°C (Shi et al 2010). In another study on soybeans, only a small increase (on average ?30%) has been observed within a 120 h germination period (Chandrasiri et al 1990) indicating a significant influence on the respective raw material and incubation conditions.…”

Section: Fraction IImentioning

confidence: 99%

“…It is in agreement with the significant decrease (-40%) in total triglyceride content reported for mung beans after a germination period of 72 h at 20-23°C (Abdel-Rahman et al 2007). Significant reductions in FAME have also been observed in the course of the germination of rice seeds (Shu et al 2008) and soybeans (Chandrasiri et al 1990) and during the malting of barley (Frank et al 2010). …”

Section: Fraction Imentioning

confidence: 99%

A metabolite profiling approach to follow the sprouting process of mung beans (Vigna radiata)

2010

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A metabolite profiling methodology based on capillary gas chromatography/mass spectrometry (GC/MS) was employed to investigate time-dependent metabolic changes in the course of the sprouting of mung beans (Vigna radiata). Intact mung beans and sprout samples taken during the germination process were subjected to an extraction and fractionation procedure covering a broad spectrum of lipophilic (e.g. fatty acid methyl esters, hydrocarbons, fatty alcohols, sterols) and hydrophilic (e.g. sugars, acids, amino acids, amines) low molecular weight constituents. Investigation of the obtained fractions by GC resulted in the detection of more than 450 distinct peaks of which 146 were identified by means of MS. Statistical assessment of the metabolite profiling data via principal component analysis demonstrated that the metabolic changes during the sprouting of mung beans are reflected by time-dependent shifts of the scores which were comparable for two spouting processes independently conducted under the same conditions. Analysis of the loadings showed that polar metabolites were major contributors to the separation along the first principal component. The dynamic changes of single metabolites revealed significantly increased levels of monosaccharides, organic acids and amino acids and a decrease in fatty acid methyl esters in mung bean sprouts.

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“…Chandrasiri et al . () reported 20% loss of lipid from soybean at the end of 5 days of germination. Blessing and Gregory (), however, reported only a slight gain in lipid level in mung bean after 24 h of germination but start to decrease with time (59% loss in 72 h).…”

Section: Resultsmentioning

confidence: 99%

Effect of Germination on Biochemical and Nutritional Quality of K wati

Chaudhary

Oluyemisi

Shrestha

et al. 2014

Journal of Food Processing and Preservation

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Current study investigated the effect of germination on the biochemical, nutritional and antioxidant properties of Kwati. Samples with three different formulations, each containing 10 to 12 types of legumes, were germinated at room temperature for 3, 4 and 5 days at 100% relative humidity. The increase in sprout length of legume was the function of incubation time, however, varies with legumes. Germination markedly lowered lipid and total carbohydrate content. On the other hand, protein, fiber and mineral contents increased significantly. Activation of hydrolytic enzymes such as amylases and proteases during germination is responsible for major biochemical changes in legumes. The eating quality was improved as demonstrated by significant reduction of antinutritional factors such as tannin, phytate and oxalate. Antioxidant activity, as ascorbic acid, increased gradually with germination period. Germination brought favorable changes in biochemical composition of Kwati, improves eating quality and nutritive value. PRACTICAL APPLICATIONSThe manuscript focuses on an interesting topic -the numerous opportunities that world food heritage can offer to modern food science and development. The manuscript gives an overview and nutritional profile of Kwati, Nepalese traditional soup based on selection of germinated legumes. The aim of the study is to investigate the effect of germination on selected biochemical and nutritional changes of legumes during Kwati preparation in order to improve the nutritional quality of this traditional Nepalese food. Effect of germination on nutritional profile and selected biochemical changes of three different formulations are reported.* Values are means ± standard deviation of triplicate measurements and the values followed by the same superscript in the same column for each formulation are not significantly different (P > 0.05). † Acid insoluble ash. ‡ F means formulation of Kwati. SPROUTED CURRIED NEPALESE SOUPR. CHAUDHARY ET AL.

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Effect of germinated and heated soybean meals on plasma cholesterol and triglycerides in rats

Cited by 8 publications

References 15 publications

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

A metabolite profiling approach to follow the sprouting process of mung beans (Vigna radiata)

Effect of Germination on Biochemical and Nutritional Quality of K wati

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