Claim · model-written summary
Soaking and germination raised water-soluble solids.
- Taxon
- CHICKPEA AND SOYBEANt0
- Treatment
- Soaking and germination processese0
- Outcome
- water – soluble solidse0
- Direction
- raisede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Soaking and germination processes raised water – soluble solids”
Title
A. El-Bagoury; Badea Bessar; Hanan Ahmed Journal of Food and Dairy Sciences 2005. doi:10.21608/jfds.2005.237710
Other claims from this paper (19)
- Observation Soaking in distilled water or sodium bicarbonate produced the best cooked products.
- Observation Germination up to two days was superior to three days for the cooked legumes.
- Intervention effect Germination reduced cooking time compared with soaking for both legumes.
- Intervention effect Soaking raised hydration coefficients in both legumes.
- Intervention effect Germination lowered hydration coefficients in both legumes.
- Observation Cooked unsoaked legumes had higher hydration coefficients than legumes soaked or germinated before cooking.
- Observation Cooking media from dry legumes contained more total solids, ash and protein than media after soaking or germination.
- Observation Soaking water from distilled water treatments contained less total solids, ash and protein than sodium bicarbonate soaking water.
- Observation After distilled water soaking, cooking media held more total solids, ash and protein.
- Intervention effect Cooking reduced water-soluble solids in raw, soaked and germinated chickpea and soybean.
- Intervention effect Soaking, germination and cooking increased crude protein and ether extract in chickpea and soybean.
- Observation Soaking and cooking decreased ash content, while germination increased it.
- Observation Soaking and germination decreased crude fiber, while cooking increased it.
- Intervention effect All three processes decreased carbohydrates in both legumes.
- Intervention effect Soaking and germination increased total, nonprotein and protein nitrogen and free amino nitrogen.
- Observation Cooking increased total and protein nitrogen but reduced nonprotein and free amino nitrogen.
- Observation Soaking in either water or sodium bicarbonate caused similar mineral losses of 1 – 21 %, except sodium rose with bicarbonate.
- Observation Germination lowered Zn, Mn, Fe, Na, K and P but raised Ca, Cu and Mg.
- Observation Cooking dry legumes caused mineral losses, while cooking after soaking or germination lowered some minerals and raised Ca and Mg.