Impact of soaking and germination durations on antioxidants and anti-nutrients of black and yellow soybean (Glycine max. L) varieties

Low gamma irradiation effects on protein profile, solubility, oxidation, scavenger ability and bioavailability of essential minerals in black and yellow Indian soybean (Glycine max L.) varieties

“…4) and is in agreement with the findings of El-Niley [28]. Similar findings were reported by Hassan et al [29] in Maize, Sorghum and soybean [30,31]. Certain tannins and other polyphenols which chelates the minerals may also reduce during irradiation process as a result of formation of polyphenol complexes with proteins and also cause gradual degradation of oligosaccharides [32,33].…”

Effect of chitosan pre‐soaking on the growth and quality of yellow soybean sprouts

“…An increase in flavonoid content during germination is assumed to be a result of the activation of enzymes involved in the biosynthesis of flavonoids from large molecular weight polyphenols such as tannins . An important increase of flavonoid in chitosan‐treated cv Dalia bean compared to the control (raw and germinated seeds) was also reported by Mendoza‐Sánchez et al …”

“…Traditionally, large quantities of soybeans and soy food are consumed in Asia. However, there are many anti‐nutritional factors (ANFs) in soybean, thereby inducing malnutrition situations and afflicting human population especially in developing countries . Germination is an economical and alternative technology that can alleviate the effects of ANFs and enhance digestibility, as well as increase nutritive values, such as l ‐ascorbic acid content, phenolic content and isoflavone content in soybean, compared to nongerminated soybean.…”

Processing Effect Assessment in Contents Phenolic Total and Antioxidant Capacity of the Bean Mangalô (Lablab Purpureus (L.) Sweet) and Bean Guandu (Cajanus Cajan (L.) Mll Sp)

“…Aguilera et al 8 citam que os teores de FT no feijão Lablab foi de 0,72 mg de ácido gálico/g em grãos crus e de 1,70 mg de ácido gálico/g após a germinação. Kumari et al 34 estudaram o impacto da imersão e durações da germinação sobre antioxidantes e antinutrientes nas variedades de soja (Glycine max. L) preta e amarela, mostrando que com o aumento do tempo de germinação o conteúdo de FT variou de 8,98 para 9,53 mg/g em 2 e 3 dias, respectivamente, na variedade de soja preta, a qual apresentou maiores aumentos no teor desses compostos em comparação com a outra variedade.…”