CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2022, Vol. 44 ›› Issue (6): 1368-1374.doi: 10.19802/j.issn.1007-9084.2021297

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Comparison of nutrient composition changes of different soybean varieties during germination

Yong-fang ZHANG, Ming-ming WANG, Li-hua ZHAO, Dong-xu ZHANG, Yong-fang JIA, Jian-min WANG, Ke-ying LI, Ling-xin CHEN   

  1. Shanxi Datong University, Datong 037009, China
  • Received:2021-11-29 Online:2022-12-25 Published:2022-11-24


Soybean is known as "golden food". The anti-nutritional factors and smell of sprouting soybean are improved, and the nutritional value is high, which is deeply loved by consumers. In this experiment, 10 soybean varieties from different sources were selected as experimental materials and soaked in 25 ℃ distilled water to germinate. The contents of protein, reducing sugar and crude fiber of germinating soybean in different periods were measured, and then the rules of nutrient changes in the process of germination were found out, which provided experimental basis for further food production and production of germinating soybean. The results showed that the nutrient contents of different soybean varieties were different. The protein content of soybean decreased on the first day of germination, and then increased with the extension of germination time. The contents of reducing sugar and crude fiber increased steadily during germination. In conclusion, compared with non-sprouting soybean, the protein, reducing sugar and crude fiber content of 7-day sprouting soybean were the highest, and the difference reached a significant level. Cuishan soybean with high protein content and Lyu75 with high reducing sugar and crude fiber content were commended for further production, processing and utilization on the 7th day of germination.

Key words: soybean, germination, nutritional components, protein, reducing sugar, crude fiber

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