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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 582-591
DOI: https://doi.org/10.20546/ijcmas.2019.808.070


Effect of Germination on the Nutritional and Anti-Nutritional Composition of Soy Bean (Glycine max)
Harmeen Kaur and Navjot Kaur*
Department of Food and Nutrition, College of Community Science, Punjab Agricultural University, Ludhiana, India
*Corresponding author
Abstract:

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 40.05-46.46 percent protein in SL 525, SL 744 and SL 958 soybean varieties and increase in amino acid namely lysine (5.70mg/100g), methionine (0.61mg/100g) and tryptophan (1.11mg/100g)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.


Keywords: Proximate composition, Amino acids, Minerals, Anti-nutritional factors, Germinated soybean
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How to cite this article:

Harmeen Kaur and Navjot Kaur. 2019. Effect of Germination on the Nutritional and Anti-Nutritional Composition of Soy Bean (Glycine max).Int.J.Curr.Microbiol.App.Sci. 8(8): 582-591. doi: https://doi.org/10.20546/ijcmas.2019.808.070