Impact of germination on the proximate composition, functional properties, and structural characteristics of black soybean (Glycine max L. Merr)

Abstract

Legumes are one of the essential components of human diet being a rich source of proteins and play important role in global nutrition.Among various legumes, soybean holds special place and is grown and consumed worldwide. Black soybean (Glycine max L. Merr.) is the soybean variety with black seed coat and is widely cultivated in Asian countries such as China, Japan, Korea, India and is part of orient foods. Black soybean is consumed in various forms such as soymilk, soy sauce, tofu, and sprouts (Guo et al., 2019). It is considered as nutritionally superior to widely consumed yellow soybean and has been used as medicinal food in these countries (Hou et al., 2020). Black soybean is a rich source of proteins, good quality fats, minerals, and other bioactives such as polyphenolic compounds, anthocyanins, isoflavones, and phytosterols (Kim et al., 2020). Several health benefits have been associated with consumption of black soybean, and

The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds

“…The protein content of Adasoy variety was found to be 42.57% (germinated), 39.37% (roasted at 200 °C) and 39.99% (unprocessed). Germination process resulted in significant ( P ≤ 0.05) increase in protein (39.46–43.30 g/100 g) (Mitharwal & Chauhan, 2022). Results obtained exhibited some changes compared to results of previous works.…”

“…Soybeans ( Glycine max L.), used in traditional cooking, are rich in protein, minerals and fat (Wu et al ., 2021; Mitharwal & Chauhan, 2022). From a nutritional perspective, it may be desirable for liquid and fatty products to be high in essential fatty acids, the sensitivity of these fatty acids to autoxidation may be a disadvantage in terms of stability.…”

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

“…This phenomenon was attributed to the enhanced activity of cell wall‐degrading enzymes and enzymes involved in the biosynthesis of flavonoids from larger polyphenols, leading to the release of bound phenolics and the accumulation of flavonoids. Similarly, germination enhanced antioxidant effects such as FRAP, ABTS, and DPPH due to the increased activity of endogenous enzymes such as esterase in BS (Mitharwal & Chauhan, 2022; Shabbir, Tyagi, Ham, Elahi, & Oh, 2022). Germination also increased the contents of β ‐carotene, isoflavone, vitamin B 2 , and γ‐amino butyric acid.…”