Effects of germination on the chemical composition of <i>Glycine</i> and <i>Phaseolus</i> beans

Lee, Cheang Kuan; Karunanithy, R.

doi:10.1002/jsfa.2740510403

Cited by 43 publications

(32 citation statements)

References 24 publications

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“…Similar findings were reported by Akinlosotu and Akinyele (1991). Lee and karunanithy (1990) observed also an increase in total crude protein content of more than 21% in dehulling germinated soybean compared to ungerminated seeds. AwadAllah (1996) observed that the protein content was (37.61%) in soybean seed variety "Calland" which was characterized by relatively less lipid content (19.16%).…”

Section: Resultssupporting

confidence: 89%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.

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Section: Resultssupporting

confidence: 89%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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“…No difference in iron content was observed when raw sprouts were subjected to either pressure cooking or microwaving. Lee and Karunanithy (1990) found that the loss of iron was less during germination. However, longer cooking periods i.e.…”

Section: Resultsmentioning

confidence: 98%

“…A minimal reduction (0.3 to 3.2%) was seen in three legumes after two heat treatments. Lee and Karunanithy (1990) and Barakoti and Bains (2007) found that calcium was low in germinated legumes when compared to raw. Rincon et al (1993) observed a significant loss of calcium in cowpea during pressure cooking.…”

Section: Resultsmentioning

confidence: 99%

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

2011

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Germinated legumes are highly nutritious food especially for their enhanced iron bioavailability primarily because of reduction of phytates and increase in ascorbic acid with an advancement of germination period. Length of germination time followed by different heat treatments affect the nutritive value of leguminous sprouts. To optimize germination time and heat treatments for enhanced availability of iron from leguminous sprouts, three legumes namely, mungbean, chickpea and cowpea were germinated for three time periods followed by cooking of sprouts by two cooking methods ie. pressure cooking and microwaving. Optimized germination time for mungbean was 12, 16 and 20 h; 36, 48 and 60 h for chickpea and 16, 20 and 24 h for cowpea. Germination process increased ascorbic acid significantly in all the three legumes, the values being 8.24 to 8.87 mg/100 g in mungbean, 9.34 to 9.85 mg/100 g in chickpea and 9.12 to 9.68 mg/100 g in cowpea. Soaking and germination significantly reduced the phytin phosphorus in all the three legumes, the percent reduction being 5.3 to 16.1% during soaking and 25.7 to 46.4% during germination. The reduction in phytin phosphorus after pressure cooking was 9.6% in mungbean, 18.4% in chickpea and 6.1% in cowpea. The corresponding values during microwaving were 8.4, 19.7 and 4.5%. Mineral bioavailability as predicted by phytate:iron enhanced significantly with an increase in germination time. Further reduction i.e. 0.9 to 16.3% was observed in three legumes after the two heat treatments. The study concluded that the longer germination periods ie. 20 h for mungbean, 60 h for chickpea and 24 h for cowpea followed by pressure cooking for optimized time were suitable in terms of better iron availability.

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“…Soymilk prepared by traditional method presents some problems and many workers have tried to improve the quality by elimination of off flavour (Nelson et al 1976;Matsuura et al 1989); inhibiting the anti nutritional factors (Luttrell et al 1981;Weingartner 1987); reducing the phytic acid content (Ologhobo and Fetuga 1984); improving soymilk yield (Lee and Karunanithy 1990) etc. All these efforts generally take care of one or two of the problems associated and use heat intensive methods for anti-nutrient reduction thereby reducing the overall nutritional quality of soymilk.…”

Section: Introductionmentioning

confidence: 99%

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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Effects of germination on the chemical composition of Glycine and Phaseolus beans

Cited by 43 publications

References 24 publications

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

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

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