Abstract
Heat processing is an effective way of reducing antinutritional factors (ANFs) in legumes, but requires expensive facilities and equipment. Accurate control of temperature is critical to avoid under- or overheating. Therefore, heat treatment of soybeans is not a viable option for the average small-scale farmer in remote areas. Germination and other traditional methods, namely soaking and dehulling, were evaluated as alternative processing methods for soybeans. The effect of the processing treatment on the level of different ANFs, nutritional composition and in vitro protein digestibility (IVPD) of soybean seeds was determined. Soybeans were soaked for 24 hours and allowed to germinate for one to six days. Soaked soybeans were manually dehulled. Changes within seeds were noted for nutritional and ANFs during germination. Crude protein and fat content increased with increasing number of days germinated, but germination caused a decrease in starch content. Dehulling also increased the crude protein and fat content of the seeds. All treatments caused a significant decrease in condensed tannins of the soybeans. Trypsin inhibitor levels were numerically lower after germinating, soaking and dehulling of seeds, but not significantly so. There were no changes in IVPD after treatment of the soybeans. It was concluded that germination for a period of three days effectively improved the nutritional value of soybeans and can be considered an alternative treatment of soybeans for the small-scale farmer where heat treatment is impractical or impossible.Keywords: Soybeans seed, Glycine max, TIA, anti-nutritional factors, traditional methods
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Claims 8
Claim · model-written summary
Crude protein and fat content of soybeans increased with the number of days germinated.
- Taxon
- soybeans
Glycine maxt0 - Treatment
- increasing number of days germinatede0
- Outcome
- Crude protein and fat contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Crude protein and fat content increased with increasing number of days germinated”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
Germination decreased soybean starch content.
- Taxon
- soybeansGlycine maxt0
- Treatment
- germinatione1
- Outcome
- starch contente1
- Direction
- decreasee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“germination caused a decrease in starch content”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
Dehulling increased crude protein and fat content of soybean seeds.
- Taxon
- soybeansGlycine maxt0
- Organ / stage
- seedse0
- Treatment
- Dehullinge0
- Outcome
- crude protein and fat contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dehulling also increased the crude protein and fat content of the seeds”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
All treatments significantly decreased condensed tannins in soybeans.
- Taxon
- soybeansGlycine maxt0
- Treatment
- All treatmentse0
- Outcome
- condensed tanninse0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments caused a significant decrease in condensed tannins of the soybeans”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
Trypsin inhibitor levels were numerically but not significantly lower after germinating, soaking and dehulling.
- Taxon
- soybeansGlycine maxt0
- Treatment
- germinating, soaking and dehullinge0
- Outcome
- Trypsin inhibitor levelse0
- Direction
- lowere0
- Qualifier
- numericallye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Trypsin inhibitor levels were numerically lower after germinating, soaking and dehulling of seeds, but not significantly so”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
In vitro protein digestibility of soybeans did not change after treatment.
- Taxon
- soybeansGlycine maxt0
- Treatment
- treatment of the soybeanse0
- Outcome
- IVPDe0
- Direction
- no changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no changes in IVPD after treatment of the soybeans”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
Germination for three days improved the nutritional value of soybeans.
- Taxon
- soybeansGlycine maxt0
- Treatment
- germination for a period of three dayse0
- Outcome
- nutritional valuee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“germination for a period of three days effectively improved the nutritional value of soybeans”
t0“Germination as a processing technique for soybeans”
Claim · model-written summary
Three-day germination can be considered an alternative treatment of soybeans for small-scale farmers where heat treatment is impractical.
- Taxon
- soybeansGlycine maxe1
- Outcome
- an alternative treatment of soybeanse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“can be considered an alternative treatment of soybeans for the small-scale farmer where heat treatment is impractical or impossible”
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See all 50 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.