Abstract
Chickpea (cooker chickpea) and soybean were soaked either in distilled water or in 0.5% sodium bicarbonate solution for 12 hr, germinated for 72 hr and boiling cooked. The best cooked products, were those soaked in distilled water or in sodium bicarbonate solution before cooking. On the other side, germination up to 2 days was superior to three days. Generally, germination process reduced cooking times for the two legumes than soaking. While soaking processes elevated hydration coefficients for the two legumes, germination process reduced them. Also hydration coefficients of cooked unsoaked legumes were higher than those soaked or germinated before cooking. Cooking media of dry legumes contained higher amounts from total solids, ash and protein than soaking only or cooking after soaking or germination. The contents of the soaked distilled water from total solids, ash and protein were less than those of soaked in 0.5 % NaHCO3 solution for both legumes. In contrast, the cooking media of the two legumes those were previously soaked in distilled water contained a higher amounts of the three ones. Soaking and germination processes raised water – soluble solids, wherein cooking process reduced them in all cases: raw, soaked and germinated chickpea and soybean. Soaking, germination and cooking increased crude protein and ether extract of chickpea and soybean. Soaking and cooking decreased ash contents, while they increased by germination. On the other hand, crude fiber was decreased by soaking, germination and increased by cooking. Finally, carbohydrates were decreased as a result of all processes for both legumes. Soaking and germination processes elevated total nitrogen (TN), non protein nitrogen (NPN), protein nitrogen (PN) and free amino nitrogen (FAN). On the other side, cooking process elevated TN, PN and reduced NPN, TFAN of all samples. Both soaking in distilled water or in 0.5 % sodium bicarbonate solution resulted in similar losses (1 – 21 %) for major minerals except sodium that increased by soaking in 0.5% sodium bicarbonate solution. Germination process lowered the contents of Zn, Mn, Fe, Na, K and P, meanwhile raised the contents of Ca, Cu and Mg. On the other side, cooking of dry legumes resulted in losses in all minerals with different ratios. Also, cooking after soaking or germination resulted in losses of some minerals (Zn, Mn, Fe, Cu, Na, K, and P) and increased others (Ca and Mg).
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Claims 20
Claim · model-written summary
Soaking in distilled water or sodium bicarbonate produced the best cooked products.
Verbatim
e0“The best cooked products, were those soaked in distilled water or in sodium bicarbonate solution before cooking.”
Claim · model-written summary
Germination up to two days was superior to three days for the cooked legumes.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“germination up to 2 days was superior to three days.”
Claim · model-written summary
Germination reduced cooking time compared with soaking for both legumes.
Verbatim
e0“germination process reduced cooking times for the two legumes than soaking.”
Claim · model-written summary
Soaking raised hydration coefficients in both legumes.
Not reportedComparator
Verbatim
e0“soaking processes elevated hydration coefficients for the two legumes”
Claim · model-written summary
Germination lowered hydration coefficients in both legumes.
Verbatim
e0“germination process reduced them. Also hydration coefficients of cooked unsoaked legumes were higher than those soaked or germinated before cooking.”
Claim · model-written summary
Cooked unsoaked legumes had higher hydration coefficients than legumes soaked or germinated before cooking.
Verbatim
e0“hydration coefficients of cooked unsoaked legumes were higher than those soaked or germinated before cooking.”
Claim · model-written summary
Cooking media from dry legumes contained more total solids, ash and protein than media after soaking or germination.
Verbatim
e0“Cooking media of dry legumes contained higher amounts from total solids, ash and protein than soaking only or cooking after soaking or germination.”
Claim · model-written summary
Soaking water from distilled water treatments contained less total solids, ash and protein than sodium bicarbonate soaking water.
Verbatim
e0“The contents of the soaked distilled water from total solids, ash and protein were less than those of soaked in 0.5 % NaHCO3 solution for both legumes.”
Claim · model-written summary
After distilled water soaking, cooking media held more total solids, ash and protein.
Verbatim
e0“the cooking media of the two legumes those were previously soaked in distilled water contained a higher amounts of the three ones.”
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 reportedComparator
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Soaking and germination processes raised water – soluble solids”
Claim · model-written summary
Cooking reduced water-soluble solids in raw, soaked and germinated chickpea and soybean.
- Taxon
- chickpea and soybean
Cicer arietinum
Glycine maxe0 - Treatment
- cooking processe0
- Outcome
- water – soluble solidse0
- Direction
- reducede0
- Qualifier
- raw, soaked and germinatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking and germination processes raised water – soluble solids, wherein cooking process reduced them in all cases: raw, soaked and germinated chickpea and soybean.”
Claim · model-written summary
Soaking, germination and cooking increased crude protein and ether extract in chickpea and soybean.
- Taxon
- chickpea and soybeanCicer arietinumGlycine maxe0
- Treatment
- Soaking, germination and cookinge0
- Outcome
- crude protein and ether extracte0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking, germination and cooking increased crude protein and ether extract of chickpea and soybean.”
Claim · model-written summary
Soaking and cooking decreased ash content, while germination increased it.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Soaking and cooking decreased ash contents, while they increased by germination.”
Claim · model-written summary
Soaking and germination decreased crude fiber, while cooking increased it.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“crude fiber was decreased by soaking, germination and increased by cooking.”
Claim · model-written summary
All three processes decreased carbohydrates in both legumes.
Not reportedComparator
Verbatim
e0“carbohydrates were decreased as a result of all processes for both legumes.”
Claim · model-written summary
Soaking and germination increased total, nonprotein and protein nitrogen and free amino nitrogen.
- Taxon
- CHICKPEA AND SOYBEANt0
- Treatment
- Soaking and germination processese0
- Outcome
- total nitrogen (TN), non protein nitrogen (NPN), protein nitrogen (PN) and free amino nitrogen (FAN)e0
- Direction
- elevatede0
Not reportedComparator
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Soaking and germination processes elevated total nitrogen (TN), non protein nitrogen (NPN), protein nitrogen (PN) and free amino nitrogen (FAN).”
Claim · model-written summary
Cooking increased total and protein nitrogen but reduced nonprotein and free amino nitrogen.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“cooking process elevated TN, PN and reduced NPN, TFAN of all samples.”
Claim · model-written summary
Soaking in either water or sodium bicarbonate caused similar mineral losses of 1 – 21 %, except sodium rose with bicarbonate.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Both soaking in distilled water or in 0.5 % sodium bicarbonate solution resulted in similar losses (1 – 21 %) for major minerals except sodium that increased by soaking in 0.5% sodium bicarbonate solution.”
Claim · model-written summary
Germination lowered Zn, Mn, Fe, Na, K and P but raised Ca, Cu and Mg.
Verbatim
t0“CHICKPEA AND SOYBEAN”
e0“Germination process lowered the contents of Zn, Mn, Fe, Na, K and P, meanwhile raised the contents of Ca, Cu and Mg.”
Claim · model-written summary
Cooking dry legumes caused mineral losses, while cooking after soaking or germination lowered some minerals and raised Ca and Mg.
Verbatim
e0“cooking of dry legumes resulted in losses in all minerals with different ratios. Also, cooking after soaking or germination resulted in losses of some minerals (Zn, Mn, Fe, Cu, Na, K, and P) and increased others (Ca and Mg).”
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See all 39 papers →8 of 14 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.