The objectives of this research were to systematically assess the functional values of
germinated soybean and mung bean, and to determine the optimal germination time for …

This paper provides an overview of analytical techniques used to determine isoflavones
(IFs) in foods and biological fluids with main emphasis on sample preparation methods …

The use of whole wheat and soybean flour blends in the production of functional breads was
studied. The flour blends of whole wheat and soybean were composites at replacement …

Nineteen domestic legume varieties, including 6 soybeans, 7 black soybeans, 4 azuki
beans, and 2 mung beans, were evaluated for contents of dietary fiber, total phenolics, and …

This research was the first to demonstrate the variations of nutritional constituents,
glucosidase properties and antioxidant activities in soybeans during different solid state …

The effects of chitosan molecular weights, solvent types, and concentrations of chitosan
solution, and seed soaking times on growth and selected quality of sunflower sprouts were …

Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the
reports regarding the occurrence of isoflavones in soybean sprouts have been covered for …

Seed weight is regulated by several genes which in turn could affect the metabolite contents,
yield, and quality of soybean seeds. Due to these, seed weight is receiving much attention in …

ABSTRACT Soybean [Glycine max (L.) Merr.] sprouts are highly digestible and a year
around vegetable suitable for human consumption. Sprouting process causes a number of …

The use of whole wheat and roasted full fat soybean flour blends in the production of whole
meal cookies was studied. Enriched cookies were produced using whole wheat and …