Germination as a processing technique for soybeans in small-scale farming

Kayembe, NC; Rensburg, Christine Jansen van

doi:10.4314/sajas.v43i2.7

Cited by 26 publications

(26 citation statements)

References 38 publications

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“…For soybean, the lipid content increased in a significant way ( p < 0.05), especially after 2 days of germination period; these data are in agreement with those reported by [ 47 ]. Considering all legume types analyzed, soybean presented the highest fat contents.…”

Section: Resultssupporting

confidence: 92%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Section: Resultssupporting

confidence: 92%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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“…A high level of trypsin inhibitor in a diet stimulates pancreatic juice secretion and causes pancreatic hypertrophy and poor growth in animals (Kayembe, 2013). Consequently, it is desirable to develop processes which could improve the nutritional quality of soybean and also provide new desirable products for the consumer.…”

Section: Introductionmentioning

confidence: 99%

Effect of germination and dehulling on the nutritive value of soybean

Joshi

Varma

2016

NFS

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Purpose Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean. Design/methodology/approach Soybean seeds were soaked for 24 h and allowed to germinate for one to three days. Soaked soybeans were manually dehulled and the flours obtained were evaluated for nutritional and antinutritional factors. Findings Dehulling and germination produce significant increase in crude protein and crude fiber and ash content (p = 0.05). Crude fat and starch content decreased, but the reduction was insignificant. Trypsin inhibitor levels were significantly lower after germination and dehulling of the seeds (p = 0.05). Originality/value Dehulling and germination are cost-effective processing techniques to improve the nutritional quality of the legume.

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“…Germination: Germination was achieved as described by Kayembe et al [14]. Briefly, the seeds were soaked for 24 hours, afterwards, they were spread indoors on hessian sacks on the floor, covered with aluminium foil to exclude light, and were allowed to germinate for three days.…”

Section: Sockingmentioning

confidence: 99%

A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour

Matthew¹,

Saidu²,

Jigam³

et al. 2021

AROC Food Nutr.

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Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods

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Germination as a processing technique for soybeans in small-scale farming

Cited by 26 publications

References 38 publications

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Effect of germination and dehulling on the nutritive value of soybean

A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour

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