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Effects of
soybean (Glycine max) germination on biologically active components, nutritional
values of seeds, and biological characteristics in rats.
Nahrung 2000 Feb;44(1):2-6
Bau HM, Villaume C, Mejean L.
INSERM U.308 Unite de Recherches sur les Mecanismes de Regulation du
Comportement Alimentaire, Nancy, France.
We briefly reviewed the effects of soybean germination on biologically active
components, nutritive value of seed and biological characteristics in rats. The
purpose of this review is to evaluate the effects of soybean germination on
nutritional values of seeds and the potential importance for the use of
germinated soybeans, from a contemporary conception, in food preparation as well
as on soybean possible influence in optimal health. Germination induced a
substantial increase in the content of saponin, oestrogenic compounds and almost
all phytosterols, particularly beta-sitosterol of seeds. Lecithin content
increased slightly and gradually during germination process. Lipase and alpha-galactosidase
activities increased whereas lipoxygenase activities reduced after a short
period of germination (< or = 72 h). Therefore, the substantial odour and
flavour scores of germinated soybean flour were improved. Germinated seeds were
also beneficial to heat penetration, their thermolabile antinutritional factors
were easier to inhibit than those of dry beans, also the seeds did not require a
long cooking time to be palatable. Duration of the germination process greatly
influenced the nutritional value and palatability of seeds and biological
characteristics in rats. In rat bioassay, one-day germination of soybeans
induced a significant increase of daily body weight gain, daily protein intake
in rats and protein efficiency ratio (PER) of seed meal. Palatability of seeds
was also improved whereas a 5-day germination resulted in a decrease of PER of
seed meal (less than the value of unheated seeds) and induced thyroid
enlargement in rats. A vapour thermal treatment (100 degrees C, 20 min)
eliminated thyroid-active agents and improved PER of seed meal, food intake and
final weight of rats. Well prepared germinated soybeans can be used as a good
alternate to animal proteins for more balanced nutritional diet. Development of
food products from germinated soybean may be another way to further increase the
versatility and utility of soybeans for both developing and industrialized
countries, as germination induced the modification of certain specific
biologically active components, palatability and nutritive value of seeds.
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