Black soybean (Glycine max (L.) Merrill): Effect of soaking, boiling and germination on its nutritional quality

Dobhal, Neetu; Raghuvanshi, Rita Singh

doi:10.5958/2582-2683.2022.00040.5

Cited by 1 publication

(1 citation statement)

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“…In addition, soaking changes the ratio of amino acids related to undesirable and desirable tastes and increases the level of γ-aminobutyric acid by activating the enzymatic decarboxylation of glutamic acid (Chitisankul et al, 2019). According to Dobhal and Raghuvanshi (2022), soaking improved the in vitro protein digestibility of BS and increased the Ca, Fe, Mg, and Zn contents. Kumari et al (2015) soaked BS for 12 h and found that soaking resulted in the reduction of TPC and TFC, as well as the enhancement of V C content and antioxidant effects.…”

Section: Soakingmentioning

confidence: 99%

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

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Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.

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Section: Soakingmentioning

confidence: 99%