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Mineral and Vitamin Contents of Seeds and Sprouts of Newly Available Small‐Seeded Soybeans and Market Samples of Mungbeans
Author(s) -
ABDULLAH AMINAH,
BALDWIN RUTH E.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12495.x
Subject(s) - riboflavin , niacin , germination , potassium , ascorbic acid , phosphorus , food science , chemistry , vitamin , thiamine , sodium , agronomy , biology , biochemistry , organic chemistry
Seeds and sprouts of two strains of small‐seeded soybeans (Jaeraejong 320‐7 and SP 75051) were either comparable, or higher, in contents of several minerals and thiamin than locally available mungbeans. Germination reduced iron and increased phosphorus and sodium contents in both soybeans and mungbeans, but potassium content was not changed significantly. Germination increased amounts of thiamin, riboflavin, niacin and ascorbic acid in both soybeans and mungbeans.