The Production of Vitamins in Germinated Peas, Soybeans, and Other Beans

Antioxidant content of edible sprouts: effects of environmental shocks

“…Therefore very young sprouts provide the most health‐promoting benefit. Similar results have been reported in various sprouts 4–6, 20, 25. Typically, seeds tend to have the highest phenolic and antioxidant content,20 and young seedlings start out with high levels of phytochemicals,26–28 which may help them to adapt and grow under fluctuating environmental conditions.…”

Changes in Oligosaccharide Content, Enzyme Activities and Dry Matter during Controlled Germination of Cowpeas (Vigna Unguiculata)

“…French et al (1944) soaked peas, cowpeas, soybeans, and navy-, baby lima-, red kidney-, and pink beans and emphasized that prolonged soaking (up to 24 hr) only accelerated appearance of rot. As our findings indicate, ans as has been reported elsewhere for other legumes (Hsu et al, 1980), maximum imbibition of water occurs between 8 and 9 hr.…”

Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

“…After 4 days of germination, only 2 g/day maintained guinea pigs with no signs of scurvy. A quarter century later French et al 13 soaked peas, cowpeas, soybeans, and navy-, baby lima-, red kidney-and pink-beans and emphasized prolonged soaking (up to 24 h) only accelerated appearance of rot. Wu 14 indicated germinated soybeans were an excellent source of vitamin C.…”