Abstract
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 (TIA), chymotrypsin inhibitor activity (CIA), amylase inhibitor activity (AIA) and phytate P/ total P gradually decreased by 51.68%, 16.53%, 27.51%, 25.04%, respectively, with sprouting. Cyanogens (135.30%) and phenolics (23.75%) gradually increased. The resultant improvement in the nutritional quality due to sprouting was confirmed by increased in vitro digestibility carried out with trypsin, pepsin and pepsin followed by trypsin. Similar results have been obtained for digestibility of protein isolates.
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Dikshit, M., Ghadle, M. Effect of sprouting on nutrients, antinutrients and in vitro digestibility of the MACS-13 soybean variety. Plant Foods Hum Nutr 58, 1–11 (2003). https://doi.org/10.1023/B:QUAL.0000040357.70606.4c
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DOI: https://doi.org/10.1023/B:QUAL.0000040357.70606.4c