Author/Authors :
Kim، نويسنده , , Sun-Lim and Lee، نويسنده , , Jae-Eun and Kwon، نويسنده , , Young-Up and Kim، نويسنده , , Wook-Han and Jung، نويسنده , , Gun-Ho and Kim، نويسنده , , Dea-Wook and Lee، نويسنده , , Choon-Ki and Lee، نويسنده , , Yu-Young and Kim، نويسنده , , Mi Jung and Kim، نويسنده , , Yul-Ho and Hwang، نويسنده , , Tae-Young and Chung، نويسنده , , Ill-Min، نويسنده ,
Abstract :
Germinated soy germ (GSG) were developed and evaluated for their nutritional value. Separated soy germ was germinated at room temperature for 24 h under running water. As germination progressed, the protein and fibre content of GSG increased slightly, while the lipid and carbon to nitrogen (C/N) ratio decreased; free amino acids including GABA increased considerably while free sugars decreased. Linoleic and linolenic acid were the most abundant unsaturated fatty acids in soy germ, and slight changes were observed in GSG. The tocopherol and isoflavone contents showed a rapid increase of 32.4% and 27.9%, respectively, during germination. The abundance of GABA, isoflavones and tocopherols demonstrates the high nutritional value of GSG and suggests that GSG can be utilised as a reasonable and effective source of healthy foods.
Keywords :
Isoflavone , GABA , tocopherol , soy germ , Germination
