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Effect of Germination on the Nutritional and Antioxidant Potential of Soya Bean

Anirudh, Simha. C.R. (2011) Effect of Germination on the Nutritional and Antioxidant Potential of Soya Bean. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Soyabeans are one of the good source of proteins both in terms of quality and quantity and widely used as protein supplements in many of the health foods including pediatric foods. The presence of antinutritional factors as tannins and phytates hinders the bioavailability of minerals in the food products in which they are incorporated. Attempts have been made to overcome the inhibitory effect of these antinutritonal factors by various approaches as reducing the antinutritonal factors or by adding enhancing components. There is a general consensus that germination improves the nutritional quality of foods in terms of digestibility and in reducing the concentration of antinutritional components. Hence the present investigation was undertaken with the objective of evaluating the effect of sprouting soyabeans on the bioaccessibility of minerals and antioxidant activity.
Uncontrolled Keywords: Soyabeans, vegetable oil, nutritive value, mineral bioaccessibility
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2011 04:21
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10014

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