Impact of soaking and germination durations on ...

Impact of soaking and germination durations on antioxidants and antinutrients of black and yellow soybean (Glycine max. L) varieties Sweta Kumari, Veda Krishnan & Archana Sachdev

Journal of Plant Biochemistry and Biotechnology ISSN 0971-7811 J. Plant Biochem. Biotechnol. DOI 10.1007/s13562-014-0282-6

1 23

Your article is protected by copyright and all rights are held exclusively by Society for Plant Biochemistry and Biotechnology. This eoffprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com”.

1 23

Author's personal copy J. Plant Biochem. Biotechnol. DOI 10.1007/s13562-014-0282-6

SHORT COMMUNICATION

Impact of soaking and germination durations on antioxidants and anti-nutrients of black and yellow soybean (Glycine max. L) varieties Sweta Kumari & Veda Krishnan & Archana Sachdev

Received: 6 January 2014 / Accepted: 25 June 2014 # Society for Plant Biochemistry and Biotechnology 2014

Abstract From nutritional point of view, the nutrient-antinutrient homeostasis determines the food quality and germination, a simple household process is potent enough to alter this balance. This study was conducted in black (Kalitur) and yellow (Pusa 9712) soybean varieties comparing the effect of soaking and germination on various antioxidants (total phenols, flavonoids, Vitamin C and total antioxidant capacity) and anti-nutrients (tannins, phytate, RFOs and trypsin inhibitors) on them. A significant (P