Effect of Germination Time, Light & Hydrolysis on Antioxidants and Antioxidant Activities of Soya Beans (Glycine max)

International Journal of Research and Scientific Innovation (IJRSI) | Volume VI, Issue VII, July 2019 | ISSN 2321–2705

Effect of Germination Time, Light & Hydrolysis on Antioxidants and Antioxidant Activities of Soya Beans (Glycine max)

Henry C. Uro-Chukwu^{1, 2*}, Eric C. Okoli³, Laura C. Okpala³

¹Department of Community Medicine, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria
²Department of Social Mobilization & Disease Control, National Obstetrics Fistula Centre, Abakaliki, Ebonyi State, Nigeria
³Department of Food Science & Technology, Ebonyi State University, Abakaliki, Nigeria
*Corresponding Author

Abstract:-Soybean is a high protein, easily grown, affordable, accessible and culturally acceptable legume, commonly consumed in most LMIC. Its protein content are said to be degraded into smaller beneficial peptides with germination time and some other conditions in most climes. Such peptides have antioxidant properties that explain its health benefits.
In this study, locally grown soya bean was germinated with and without light for days 1 – 6, and the flour divided into four treatment groups (SBUD, SBHD, SBUL, & SBHL), that was evaluated for antioxidants and antioxidant properties and the results compared.
The results showed differences in TFC, TPC, RPA, GPX, MDA, CAT & DPPH, with those germinated under light and hydrolyzed, showing better antioxidants and properties. The optimal germination time defined by DPPH activity of 61% with excellent correlation with MDA (r value = 0.827) and good correlation with CAT (r value = 0.607) was observed in Day 2 SBHL. It can therefore be said that sprouted soya bean exhibits better antioxidant profile especially when hydrolyzed and germinated with light than raw seeds.
Keywords: Germination, hydrolysis, Antioxidant activities, Soya bean

Abbreviations: SOD = Superoxide dismutase; CAT = Catalase; RPA = Reducing power assay; GPx = Glutathione Perioxidase; MDA = Malondialdehyde; DPPH = Diphenyl-1-Picrylhydrazyl; TFC = Total Flavonoid content; TPC = Total Phenolic content; TP = Total Protein;

I. INTRODUCTION

Soya bean is a major source of protein in the eastern world and most Low and medium income countries (LMIC), with Asians consuming an average of 20 – 30g of soy foods daily (1). Soya bean protein are made up of bioactive peptides (BAPs) and phytochemicals including isoflavones (2).

Read More