Effects of germination conditions on ascorbic acid level and yield of soybean sprouts

Abstract

The effects of light illumination on the ascorbic acid content and growth of soybean sprouts were investigated. Among the six light qualities studied, ultraviolet light had the highest promoting effect on the ascorbic acid content in soybean sprouts, increasing it by 77.0% compared with the darkness control, while red light had the highest promoting effect on the growth of soybean sprouts, increasing the total fresh weight by 16.6% compared with the darkness control. Experiments with different durations of ultraviolet and red light illumination in a day showed that 12 h ultraviolet (500 Lx) and 12 h red (1000 Lx) light diurnal cycles had the highest promoting effects on both the ascorbic acid level and fresh weight of soybean sprouts, increasing the ascorbic acid content and total fresh weight by 78.7 and 17.4% respectively compared with the darkness control. The results indicated that germination of soybeans under 12 h ultraviolet and 12 h red light diurnal cycles was an effective process for increasing the yield and enhancing the nutritional quality of soybean sprouts.

Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds

“…This result was in accordance with that published by Lintschinger et al [17] for 3 days-germinated quinoa seeds. The effect of germination on the vitamin C levels has also been observed in other grains such as wheat, buckwheat, chickpea, lupin and soybean [16][17][18][19], indicating that the biosynthesis of vitamin C is a specific metabolic process during germination which seems to be directly implicated in the modulation of initial embryo germination and plant growth, protecting other biological substances from oxidative damage [16]. In contrast to germination, the vitamin C present in raw quinoa disappeared completely after either induced or spontaneous fermentation.…”

Effect of domestic processing techniques on the nutritional quality of the soybean

“…Five-day germination of white beans increased the ascorbic acid content by 300% [7]. 43 Mediterr J Nutr Metab (2010) 3:39-46 After 3 days of soybean germination, the vitamin C levels reached 25 mg per 100 g dry seeds [25], while Xu et al [34] observed a level of 26.3 mg per 100 g dry seeds after a day of soy germination.…”

Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

“…Germination generally improves the nutritional quality of foods by increasing their nutrient content and digestibility. The content of vitamin C is particularly enhanced during the process of germination (Xu, Dong, & Zhu, 2005). Germination can bring about a twofold increase in bioavailability of iron, whereas malting of minor millets brings about a 5-to 10-fold increase in the same (Tontisirin, Nantel, & Bhattacharjee, 2002).…”