TAILIEUCHUNG - Effect of germination on the nutritional and anti-nutritional composition of soy bean (Glycine max)

Soybean (Glycine max) is a superior plant food known as miracle golden bean for its treasure trove of economical and preeminent protein than the high-priced meat protein. Soybean is not only known for its nutritional components but also provides significant health related benefits. This study was planned to analyze the effect of processing of soybean on its nutritional composition. Raw seeds with and without seed coats and germinated forms of three soybean varieties were analyzed for its nutritional and anti-nutritional components. Significant changes were observed during processing of the soybean seeds. Seeds when germinated contained percent protein in SL 525, SL 744 and SL 958 soybean varieties and increase in amino acid namely lysine (), methionine () and tryptophan ()was recorded highest in SL 958. Minerals like potassium, calcium, magnesium and phosphorus were reported to increase significantly during germination. With germination, there was an increase in in vitro protein digestibility with decrease in anti-nutritional factors like trypsin inhibitor and total phenols. | Effect of germination on the nutritional and anti-nutritional composition of soy bean (Glycine max)

• Ẩm thực
• Proximate composition
• Amino acids
• Antinutritional factors
• Germinated soybean
• Soy bean (Glycine max)
• Pearl millet
• Nutritional analysis of proximate composition
• Total mineral contents
• Different varieties of pearl millet
• Aesulus indica
• Value added products
• Indian horse chestnut
• Proximate composition of baked value added products
• Ragi based developed instant mixes
• Studies on proximate composition
• Valuable micro nutrients
• Ragi has enormous health benefits
• Proximate composition disparity
• Edible insects
• Proximate composition of edible insects
• Way forward
• Standard method is advocated
• Proximate principles
• Feeds and fodders
• Proximate principles of feeds
• Soybean straw contained more protein
• Chemical composition indicated
• Mineral composition
• D rotundata
• Yam (Dioscorea rotundata) cultivars
• Parents in a breeding program
• Duck meat
• Black gram
• Duck meat patties
• Microbiological qualities
• Black gram flour
• Food crops World’s population
• Rice varieties
• Ethno economic importance
• Changes in proximate composition
• Few rice products
• Tamarind kernel flour proximate composition
• Nutritional properties of Tamarind
• Tamarind (Tamarindus indica) kernel flour
• Proximate composition of tamarind kernel flour
• Minerals content
• Lepidium sativum
• Chemical composition
• Garden cress (Lepidium sativum L )
• Near Infrared spectroscopy
• Pigeon pea
• Rice cultivars
• Comparative efficiency
• Conventional and NIR based technique
• Protein calorie malnutrition
• Minerals cameroon
• Five edible insects from cameroon
• Preliminary proximate composition
• Food processing
• Mango peel
• Mango seed kernel
• Groundnut seed coat
• Proximate chemical composition
• Peanut milk
• Peanut milk prepared
• Different methods
• Lactose intolerance allergies
• Colored rice
• Antioxidant activity
• Cooked indigenous colored rice
• Biochemical composition
• Solar drying
• Natural convection
• Forced convection
• Benefit cost ratio
• Chemical (proximate) composition
• G salicornia
• G edulis
• Nutritional and mineral composition
• Mineral composition of seaweeds
• Protein rich bar
• Nutrient composition
• Protein rich sorghum based
• Standardisation of protein
• Sensory evaluation
• Nutritional composition
• Traditional food
• Rice based traditional food products
• Pre treatments
• Resistant starch
• Polyphenol and antioxidants
• Pre treated foxtail millet rice
• Effects of pH
• salt concentration on functional
• Properties of rambutan
• Nephelium lappaceum L
• Rambutan seed albumin concentrate
• Proximate composition of albumin concentrate
• Bakery products
• Microbial profile
• Unit cost
• Nutritional security of rural people
• Ice storage
• Monounsaturated fatty acids
• Poly unsaturated fatty acids
• Quality changes during ice storage
• Acetes species