Claim · model-written summary
Ash increased significantly in seven-day yellow soybean sprouts.
Glycine maxNot reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carbohydrate did not change and ash significantly increased for the 7-d germinated YSS.”
t0“Soybean Sprout”
Title
Yeming Chen; Sam K.C. Chang Journal of Food Science 2015. doi:10.1111/1750-3841.12868
Other claims from this paper (16)
- Observation Yellow soybean sprouts yielded more than green soybean sprouts.
- Intervention effect Seven-day germination decreased protein in green soybean sprouts by 14%.
- Intervention effect Seven-day germination decreased lipid in green soybean sprouts by 37%.
- Intervention effect Seven-day germination decreased carbohydrate in green soybean sprouts by 22%.
- Intervention effect Seven-day germination decreased ash in green soybean sprouts by 16%.
- Intervention effect Seven-day germination decreased protein in yellow soybean sprouts by 6%.
- Intervention effect Seven-day germination decreased lipid in yellow soybean sprouts by 47%.
- Intervention effect Carbohydrate did not change in seven-day yellow soybean sprouts.
- Observation Lipid was extensively metabolized during germination.
- Mechanism Lipid metabolism during germination explains the higher relative protein percentage in dried sprouts than in soybean.
- Association Total phenolic compounds and saponin accumulated with germination days in the same trend.
- Association Aglycone isoflavones increased with germination days in both sprout types.
- Association Daidzin increased with germination days in both sprout types.
- Association Malonylgenistin and malonylglycitin decreased with germination days in both sprout types.
- Observation Other isoflavones showed no definite trend.
- Observation Seven-day green sprouts had 20% more antioxidant activity than yellow sprouts.