Effect of sprouting on nutrients, antinutrients and in vitro digestibility of the MACS-13 soybean variety

@article{Dikshit2003EffectOS,
  title={Effect of sprouting on nutrients, antinutrients and in vitro digestibility of the MACS-13 soybean variety},
  author={Madhurima Dikshit and Mangala Ghadle},
  journal={Plant Foods for Human Nutrition},
  year={2003},
  volume={58},
  pages={1-11}
}
  • Madhurima Dikshit, Mangala Ghadle
  • Published 2003
  • Chemistry
  • Plant Foods for Human Nutrition
  • MACS-13, a recently developed soybean variety, was analyzed for nutrient and antinutrient compositions and the changes brought about by sprouting for 24 h, 48 h, 72 h along with in vitro digestibility. Of the proximate components, sprouting resulted in a significant gradual increase of 4 to 8 fold in free amino acids and amino N content as well as reducing sugars (13.33%). A gradual reduction was observed in crude fiber (69%), crude fat (9.74%) and ash (6.62%). The trypsin inhibitor activity… CONTINUE READING

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