Effect of germination time on proximate composition, ý amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.)
Joint Authors
Halilu, Musa
Ghazali, Hasanah M.
Yunusa Bello M.
Source
Journal of the Saudi Society for Food and Nutrition
Issue
Vol. 13, Issue 1 (31 Dec. 2020), pp.86-95, 10 p.
Publisher
King Sa'od University The Saudi Society for Food and Nutrition
Publication Date
2020-12-31
Country of Publication
Saudi Arabia
No. of Pages
10
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Abstract EN
Germination is an inexpensive process that can generally improves the nutrient content, - amino butyric acid accumulation (GABA) and digestibility of soybean.
Germinated soybean flour can be used by cereal based food processors for supplementation which may also increase the utilization of soybean.
This study will provide scientific data on the effect of germination time on the nutritional composition, gamma amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L.) which could be an added advantage to cereal based food industries especially in Northern part of Nigeria where soybean is largely cultivated.
Analysis was conducted on non- germinated (control) and germinated soybean for up to 72 h.
Results obtained shows that germination led to compositional changes in samples of non-germinated and germinated soybean powder where the moisture content of non-germinated soybean powder decreased from 8.67 to 4.15%, ash, crude protein and carbohydrate were increased from 5.31 to 5.77%, 27.57 to 32.01% and 31.37 to 48.39%, respectively, crude fat decreased from 26.18 to 18.02%.
GABA is accumulated with increase in germination time, from 6.36 to 73.43mg/100g.
Germination has also decrease trypsin inhibitor activity from 43.26mg/g in non-germinated soybean to 22.28mg/g at 72h of germination.
American Psychological Association (APA)
Halilu, Musa& Ghazali, Hasanah M.& Yunusa Bello M.. 2020. Effect of germination time on proximate composition, ý amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.). Journal of the Saudi Society for Food and Nutrition،Vol. 13, no. 1, pp.86-95.
https://search.emarefa.net/detail/BIM-1334625
Modern Language Association (MLA)
Halilu, Musa…[et al.]. Effect of germination time on proximate composition, ý amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.). Journal of the Saudi Society for Food and Nutrition Vol. 13, no. 1 (2020), pp.86-95.
https://search.emarefa.net/detail/BIM-1334625
American Medical Association (AMA)
Halilu, Musa& Ghazali, Hasanah M.& Yunusa Bello M.. Effect of germination time on proximate composition, ý amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.). Journal of the Saudi Society for Food and Nutrition. 2020. Vol. 13, no. 1, pp.86-95.
https://search.emarefa.net/detail/BIM-1334625
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 93-95
Record ID
BIM-1334625