title: Introduction and nutritional evaluation of germinated soy germ.
abstract: Germinated soy germ (GSG) were developed and evaluated for their nutritional value. Separated soy germ was germinated at room temperature for 24h 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.
authors.affiliation: National Institute of Crop Science, RDA, Suwon 441-857, Republic of Korea. kimsl@korea.kr
authors.forename: Sun-Lim
authors.initials: SL
authors.lastname: Kim
authors.forename: Jae-Eun
authors.initials: JE
authors.lastname: Lee
authors.forename: Young-Up
authors.initials: YU
authors.lastname: Kwon
authors.forename: Wook-Han
authors.initials: WH
authors.lastname: Kim
authors.forename: Gun-Ho
authors.initials: GH
authors.lastname: Jung
authors.forename: Dea-Wook
authors.initials: DW
authors.lastname: Kim
authors.forename: Choon-Ki
authors.initials: CK
authors.lastname: Lee
authors.forename: Yu-Young
authors.initials: YY
authors.lastname: Lee
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Kim
authors.forename: Yul-Ho
authors.initials: YH
authors.lastname: Kim
authors.forename: Tae-Young
authors.initials: TY
authors.lastname: Hwang
authors.forename: Ill-Min
authors.initials: IM
authors.lastname: Chung
mesh_terms: D000596:Amino Acids / Q000032:analysis; D055951:Functional Food / Q000032:analysis*; D018525:Germination; D007529:Isoflavones / Q000032:analysis; D009753:Nutritive Value; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry* / Q000254:growth & development
chemical_list: D000596:Amino Acids; D007529:Isoflavones; D030262:Soybean Proteins