Effect of germination time on proximate composition, ý amino butyric acid accumulation and trypsin inhibitor activity of soybean (Glycine max L. Merr.)‎

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.