Effect of Germination on Nutritive Value and Baking Properties of Dry Peas, Lentils, and Faba Beans

Hsu, Debbie Liang; Leung, H. K.; Finney, P. L.; Morad, M. M.

doi:10.1111/j.1365-2621.1980.tb03877.x

Cited by 105 publications

(79 citation statements)

References 21 publications

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“…Apart from a significant reduction in TI and phytic acid between sprouted and unsprouted varieties there was a significant difference within varieties as well. These observations could be explained considering the fact that during sprouting, there is a breakdown of reserve protein to give NH 3 , which accumulates, in the form of amide such as glutamic acid and aspartic acid (Hsu et al 1980) while depletion of the fat stored is due to the catabolic activities of the seeds during sprouting Mostafa et al (1987) which agrees with our results. Fat content value in soymilk prepared be raw seeds were similar a reported by Achouri et al (2008).…”

Section: Resultssupporting

confidence: 91%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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The effect of sprouting of soybean and preparing soymilk and tofu on the yield, nutritional quality, antinutritional profile, colour attributes, organoleptic quality and texture profile (tofu) of four commonly used varieties of India were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of soy products. Soymilk was prepared from sprouted and unsprouted seeds with process parameters of 121°C for 25 min. Coagulation of soymilk was done with 3% CaSO 4 at 80°C. Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties. The improvements in composition and quality parameters was seen in all the varieties tested showing that sprouting could be beneficial for product development across varieties. The time and temperature used for production of soymilk was conventional (121°C for 25 min). Evaluation of time and/temperature reductions could be tried out to reduce the heat requirement and intensity, which could result in better nutritional and functional quality products

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Section: Resultssupporting

confidence: 91%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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“…The slight variation in the amounts of protein and fat between control and test samples were because of phenomena of sprouting. These observations could be explained considering the fact that during sprouting, there is a breakdown of reserve protein to give NH 3 , which accumulates, in the form of amide such as glutamic acid and aspartic acid (Hsu et al 1980), while depletion of the fat stored is due to the catabolic activities of the seeds during sprouting (Mostafa et al 1987). There was significant reduction (P<0.5) in the levels of trypsin inhibitor, which was a cumulative effect of sprouting as well as heat treatment.…”

Section: Resultsmentioning

confidence: 99%

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar

2014

J Food Sci Technol

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The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121°C-T1,100°C-T2 and 80°C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121°C served as control (C). There was significant difference (P<0.5) in trypsin inhibitor content in milk and ranged from 4.1 mg/g in T3 to 1.4 mg/g in T1.Optimal reduction in TI of 75-80 % was achieved in T2. There was significant difference (P<0.5) in protein extractability and ranged from 84.4 % in C to 93.9 % in T2. Hardness (N) of tofu was around 11.22 in C and reduced to 8.9, 8.6 and 4.4 in T1, T2 and T3 respectively. L values of soymilk ranged from 83.4 in C to 85.8 in T3; in tofu from 83.1(T3) to 87.2 (C) and decreased with the increase in heating temperature and time. Particle size d [3, 2] and volume d [4, 3] between treatments varied significantly (P<0.0001 and P<0.0038). Overall acceptability scores on 9 point hedonic scale for all treatments for milk and tofu were above 5. The texture scores of tofu for T3 were very low due to its soft structure. From the above investigations 100°C was the optimal temperature for GCB of sprouted soybean for the production of good quality soymilk and tofu.

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“…Similarly, Hsu et al;(1980) earlier observed that protein content generally increased during germination as a result of biochemical changes induced by sprouting leading to an increase in free amino acids. Fat content of the germinated walnut (GWD4) was significantly (P<0.05) higher than that of the ungerminated sample especially on the fourth day of germination.…”

mentioning

confidence: 99%

Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (<i>Tetracarpidium conophorum</i>)

Ihemeje

Ukauwa

Ekwe

2015

IJPPE

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ABSTRACT. Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.

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Effect of Germination on Nutritive Value and Baking Properties of Dry Peas, Lentils, and Faba Beans

Cited by 105 publications

References 21 publications

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (<i>Tetracarpidium conophorum</i>)

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