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Effect of soaking process on nutritional quality and protein solubility of some legume seeds.
Nahrung. 2000 Oct; 44(5):339-43.N

Abstract

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased. All antinutritional factors such as phytic acid, tannin, trypsin inhibitor and hemagglutinin activity were decreased during soaking in 0.5% sodium bicarbonate; it was the same for the protein solubility in different solutions, while the in-vitro protein digestibility and available lysine were increased.

Authors+Show Affiliations

el-Adawy TA
Menofiya University, Faculty of Agriculture, Food Science and Technology Department, Shibin El-Kom, Egypt.
Rahma EH
No affiliation info available
el-Bedawy AA
No affiliation info available
Sobihah TY
No affiliation info available

MeSH

Dietary ProteinsFabaceaeFlourMineralsNutritive ValuePlant ProteinsPlants, MedicinalSeedsSolubility

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11075376

Citation

el-Adawy, T A., et al. "Effect of Soaking Process On Nutritional Quality and Protein Solubility of some Legume Seeds." Die Nahrung, vol. 44, no. 5, 2000, pp. 339-43.
el-Adawy TA, Rahma EH, el-Bedawy AA, et al. Effect of soaking process on nutritional quality and protein solubility of some legume seeds. Nahrung. 2000;44(5):339-43.
el-Adawy, T. A., Rahma, E. H., el-Bedawy, A. A., & Sobihah, T. Y. (2000). Effect of soaking process on nutritional quality and protein solubility of some legume seeds. Die Nahrung, 44(5), 339-43.
el-Adawy TA, et al. Effect of Soaking Process On Nutritional Quality and Protein Solubility of some Legume Seeds. Nahrung. 2000;44(5):339-43. PubMed PMID: 11075376.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of soaking process on nutritional quality and protein solubility of some legume seeds. AU - el-Adawy,T A, AU - Rahma,E H, AU - el-Bedawy,A A, AU - Sobihah,T Y, PY - 2000/11/15/pubmed PY - 2001/2/28/medline PY - 2000/11/15/entrez SP - 339 EP - 43 JF - Die Nahrung JO - Nahrung VL - 44 IS - 5 N2 - Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased. All antinutritional factors such as phytic acid, tannin, trypsin inhibitor and hemagglutinin activity were decreased during soaking in 0.5% sodium bicarbonate; it was the same for the protein solubility in different solutions, while the in-vitro protein digestibility and available lysine were increased. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/11075376/Effect_of_soaking_process_on_nutritional_quality_and_protein_solubility_of_some_legume_seeds_ DB - PRIME DP - Unbound Medicine ER -