Germination of legumes results in some important biochemical and nutritional changes that may improve their nutritional status and be beneficial to human health. Present investigation reports the effect of germination time (3 and 6 days) and temperature (20 and 30 °C) on the phenolic constituents, bioactive compounds and antioxidant activity of germinating soybean genotypes varying in seed coat colour. Germination at 30 °C for 3 days resulted in highest total phenols, flavonols, tannins, saponins, ascorbic acid and tocopherols in most of the genotypes. Both germination time and temperature significantly influenced the antioxidant activity in germinated soybean flour as compared to raw seeds. 2,2-diphenyl, 1-picrylhydrazyl radical scavenging activity, total reducing power and nitric oxide radical scavenging activity were positively correlated with the total phenolic content (p < 0.05). Maximum contents of ascorbic acid, tocopherols and anthocyanins along with highest mean antioxidant activities were observed in germinating flour of black genotypes. Studies suggested that black coloured soybean seeds germinated at 30 °C for 3 days can be considered better from nutritional point of view than soybean with yellow, brown and green seed coat colour due to high antioxidants and low anti-nutrients.
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences – Springer Journals
Published: May 28, 2016
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