[Biochemical and nutritional studies of germinated soybean seeds].

  title={[Biochemical and nutritional studies of germinated soybean seeds].},
  author={Mar{\'i}a Jos{\'e} Jim{\'e}nez and Lubos Elias and Ricardo Bressani and Dulcinea Navarrete and R A G{\'o}mez-Brenes and M R Molina},
  journal={Archivos latinoamericanos de nutricion},
  volume={35 3},
The purpose of this work was to determine the biochemical and nutritional changes of soybean seeds during germination. Soybean seeds were soaked for a period of eight hours and then germinated for 0, 1, 3 and 5 days. Part of them was subjected to an autoclave process. Then, both the raw and cooked seeds were dried, ground and analyzed. During the germination process an increase in the percentage content of protein and fiber in the seeds occurred; cooked seeds, in contrast, showed a slight… CONTINUE READING