Irradiation and germination effect at nutritional aspects of soybean grains (Glycine max Merril)

• Grant number: 10/01607-8
• Support Opportunities: Regular Research Grants
• Duration: May 01, 2010 - April 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Solange Guidolin Canniatti Brazaca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Soybean is a grain of high nutritional value and has been attracting attention since some studies have indicated a number of potential health benefits. But their products are still constrained by consumers due to the presence of undesirable constituents. Thus, to improve the nutritional quality and use it as food, it is necessary to remove and inactivate them. Several processes have been employed, and among them, the process of germination has been proposed as an alternative to improve the nutritional and sensory qualities of soy. But in many cases, a single method can not eliminate some of the disadvantages associated with the grain, requiring a combination of two or more methods. Another technique is the application of ionizing radiation, which is a safe and effective method for preserving food. This research aims to analyze the possible physical and chemical, nutritional, sensory and microbiological alterations promoted by different times of germination (days 0, 72 and 96 hours) and radiation doses (doses: 0, 0,0,5, 0.075 and 0.150 kGy) and individual members in soybeans (Glycine max Merril). The determination of the chemical composition (protein, lipids, carbohydrates, moisture, ash and dietary fiber soluble and insoluble), total phenolics, condensed tannins, isoflavones, digestibility in vitro of protein, iron dialysis, anti-nutritional factors, such as trypsin inhibitors, phytic acid, lectins and oligosaccharides, the antioxidant activity by DPPH and ABTS methods, the microbiological quality of grain will be conducted and the sensory analysis to verify the acceptability of the grains will eventually be conducted. (AU)