Nutritional Studies On Fermented, Germinated And Baked Soya Bean<i>(Glycine Max)</i> Preparations

Khader, Vijaya

doi:10.1080/0142968x.1983.11904273

Cited by 7 publications

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“…A significant (p≤0.05) increase in protein content was found after germination for 12, 16 and 20 h. However, no significant variation in protein content was observed among samples germinated for different time periods. Khadar (1983) and Dogra et al (2001) also reported that the protein content of soybean increased significantly after germination. On the other …”

Section: Resultsmentioning

confidence: 90%

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal

Bains

2011

J Food Sci Technol

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Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9-11, 11-16 and 8-11% after germination. A significant (p≤0.05) decrease in protein content was observed on pressure cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p≤0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p≤0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to pressure cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p≤0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p≤0.05) effect on IVSD. A significant (p≤0.05) improvement in IVSD was observed when legume sprouts were subjected to pressure cooking and microwave cooking.

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Section: Resultsmentioning

confidence: 90%

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal

Bains

2011

J Food Sci Technol

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“…Feeding studies by other researchers showed that raw soybean did not support the growth of rats 18. 29, 30 These workers attributed this to toxic components such as growth inhibitors in the raw seeds. The weight gains of rats fed diets containing boiled soybeans were significantly higher than those of rats fed diets containing autoclaved beans.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and nutritional attributes of selected newly developed lines of soybean (Glycine max (L) Merr)

Giami

2002

J Sci Food Agric

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The chemical composition and nutritional properties of raw, autoclaved and boiled samples of three promising advanced breeding lines of soybean (TG x 923 À 2 EN , TG x 1019 À 2 EN and TG x 1497 À 1 D ), part of a larger collection evaluated in agronomic field trials in Nigeria, were investigated. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using soybean samples, with casein as a control. Raw seeds contained 35.6-42.4% crude protein, 8.9-9.8 mg iron per 100 g, 8.62-18.21 mg trypsin inhibitor g À1 and 2.25-6.15 mg phytic acid g À1 seed flour. TG x 923 À 2 EN possessed higher crude protein contents and lower amounts of trypsin inhibitor, polyphenol and phytic acid compared with TG x 1019 À 2 EN or TG x 1497 À 1 D . Boiling proved more effective than autoclaving for reducing the levels of antinutrients and improving the protein quality of the beans, as shown by the higher values for weight gain, protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of boiled samples. There were no significant (p > 0.05) differences between the values obtained for PER, NPR and TD of diets containing boiled samples of TG x 923 À 2 EN and casein, indicating the nutritional superiority of this soybean line compared with TG x 1019 À 2 EN and TG x 1497 À 1 D .

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“…A literatura apresenta contradições nos resultados do teor de P total em soja germinada por 72 horas. Khader (1983) e Bau & Debry (1979) encontraram um decréscimo de 14,9 e 16%, respectivamente, no teor de P total. Porém, Ahn & Yang (1985) observaram um aumento de 7,2% no teor desta variável, o que está de acordo com os resultados obtidos neste trabalho.…”

Section: Resultsunclassified

“…Jimenez et al (1985) observaram um aumento na atividade de inibidor de tripsina de 12,83%, em 72 horas. Collins & Sanders (1976), Bau & Debry (1979), Khader (1983), Abdullah et al (1984) vares, que variaram entre 6,3 e 45%, no mesmo perí-odo de germinação.…”

Section: Resultsunclassified

Efeito da germinação de soja CV. BR-13 e Paraná sobre ácido fítico, fósforo total e inibidores de tripsina

Ribeiro

Ida

Oliveira

1999

Pesq. agropec. bras.

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RESUMO -Este trabalho foi conduzido para avaliar o efeito da germinação sobre os constituintes antinutricionais da soja, ácido fítico, P total e inibidores de tripsina, que interferem na utilização de proteínas e outras substâncias. A diminuição no aproveitamento de nutrientes resulta em inibição de crescimento, hipoglicemia ou danos a tecidos animais. Para os ensaios foram utilizadas as cultivares de soja (Glycine max (L.) Merrill ) BR-13 e Paraná. As sementes foram incubadas em câmara de germinação a 25°C e 100% de umidade, de 0 a 72 horas, com coleta de amostras em intervalos eqüidistantes de seis horas. A cultivar Paraná apresentou teores superiores de ácido fítico, P total e inibidores de tripsina, em relação à cultivar BR-13. As análises de variância e comparações entre médias indicaram que houve aumentos significativos (p < 0,05) nos teores de P total (8,5% e 3,6% nas cultivares BR-13 e Paraná, respectivamente) e nos níveis de inibidores de tripsina (22,05% e 17,10% nas cultivares BR-13 e Paraná, respectivamente), e reduções nos teores de ácido fítico (15,96% e 9,46% nas cultivares BR-13 e Paraná, respectivamente), em 72 horas de germinação.Termos para indexação: Glycine max, constituintes antinutricionais. GERMINATION EFFECT OF SOYBEAN CV. BR-13 AND PARANÁ ON PHITIC ACID, TOTAL P AND TRYPSIN INHIBITORS LEVELSABSTRACT -The aim of this work was to evaluate the effect of germination on the antinutritional constituents of soybean, phytic acid, total P and trypsin inhibitors that interfere with the utilization of proteins and other substances. The decrease of the nutrient utilization results in growth inhibition, hypoglycemia or damage to animal tissues. Seeds of soybean (Glycine max (L.) Merrill) cultivars BR-13 and Paraná were incubated in germination chamber at 25°C and 100% of humidity, from 0 to 72 hours, and samples were collected in intervals of six hours. The Paraná cultivar presented higher amount of phytic acid, total phosphorus and trypsin inhibitors, than the BR-13 cultivar. The analysis of variance and comparison among the means indicated that, in 72 hours of germination, there was a significant increase (p<0.05) on the amount of total phosphorus (8.5% and 3.6% for BR-13 and Paraná cultivars, respectively) and on the level of trypsin inhibitors (22.05% and 17.10% for BR-13 and Paraná cultivars, respectively) while the amount of phytic acid decreased 15.96% and 9.46% for BR-13 and Paraná cultivars, respectively.

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Nutritional Studies On Fermented, Germinated And Baked Soya Bean(Glycine Max) Preparations

Cited by 7 publications

References 0 publications

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Chemical composition and nutritional attributes of selected newly developed lines of soybean (Glycine max (L) Merr)

Efeito da germinação de soja CV. BR-13 e Paraná sobre ácido fítico, fósforo total e inibidores de tripsina

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