References
- Akinpelu, O. R., Idowu, M. A., Sobukola, O. P., Henshaw, F., Sanni, S. A., Bodunde, G., … Munoz, L. (2014). Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM). Food Science and Biotechnology, 23(4), 1121–1128.
- Chakraborty, A., Sain, M. M., Kortschot, M. T., & Ghosh, S. B. (2007). Modeling energy consumption for the generation of microfibres from bleached kraft pulp fibres in a PFI mill. BioResources, 2(2), 210–222.
- Charoenthaikij, P., Jangchud, K., Jangchud, A., Piyachomkwan, K., Tungtrakul, P., & Prinyawiwatkul, W. (2009). Germination conditions affect physicochemical properties of germinated brown rice flour. Journal of Food Science, 74(9), C658–C665.
- Dave, S., Yadav, B., & Tarafdar, J. (2008). Phytate phosphorus and mineral changes during soaking, boiling and germination of legumes and pearl millet. Journal of Food Science and Technology -Mysore, 45(4), 344–348.
- Denkova, Z., & Murgov, I. (2005). Soy milk yoghurt. Biotechnology & Biotechnological Equipment, 19(1), 193–195.
- Esan, T., Sobukola, O., Sanni, L., Bakare, H., & Munoz, L. (2015). Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. Food and Bioproducts Processing, 95, 27–37.
- Fabbri, A. D., & Crosby, G. A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food Science, 3, 2–11.
- Fernandez-Orozco, R., Frias, J., Zielinski, H., Piskula, M. K., Kozlowska, H., & Vidal-Valverde, C. (2008). Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycinemax cv. jutro and Glycine max cv. merit. Food Chemistry, 111(3), 622–630.
- Fouad, A. A., & Rehab, F. (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria, 14(3), 233–246. doi:10.17306/J.AFS
- Gao, Y., Shang, C., Maroof, M., Biyashev, R., Grabau, E., Kwanyuen, P., … Buss, G. R. (2007). A modified colorimetric method for phytic acid analysis in soybean. Crop Science, 47(5), 1797–1803.
- Grobbelaar, M. C., Makunga, N. P., Stander, M. A., Kossmann, J., & Hills, P. N. (2014). Effect of strigolactones and auxins on growth and metabolite content of Sutherlandia frutescens (L.) R. Br. microplants in vitro. Plant Cell, Tissue and Organ Culture (PCTOC), 117(3), 401–409.
- Hamerstrand, G., Black, L., & Glover, J. (1981). Trypsin inhibitors in soy products: Modification of the standard analytical procedure. Cereal Chemistry, 58(1), 42-45.
- Huang, X., Cai, W., & Xu, B. (2014). Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time. Food Chemistry, 143, 268–276.
- Jiang, S., Cai, W., & Xu, B. (2013). Food quality improvement of soy milk made from short-time germinated soybeans. Foods, 2(2), 198–212.
- Jooyandeh, H. (2011). Soy products as healthy and functional foods. Middle-East Journal of Scientific Research, 7(1), 71–80.
- Kim, S.-H., Yang, Y.-S., & Chung, I.-M. (2016). Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean. Food Research International, 81, 58–65.
- Kuo, Y.-H., Rozan, P., Lambein, F., Frias, J., & Vidal-Valverde, C. (2004). Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chemistry, 86(4), 537–545.
- Lestienne, I., Mouquet‐Rivier, C., Icard‐Vernière, C., Rochette, I., & Treche, S. (2005). The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios. International Journal of Food Science & Technology, 40(4), 391–399.
- Liang, J., Han, B.-Z., Nout, M. R., & Hamer, R. J. (2009). Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions. Food Chemistry, 115(3), 789–794.
- Liu, Z. S., & Chang, S. K. (2013). Nutritional profile and physicochemical properties of commercial soymilk. Journal of Food Processing and Preservation, 37(5), 651–661.
- Murugkar, D. A. (2014). Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu. Journal of Food Science and Technology, 51(5), 915–921.
- Oyeyinka, S. A., Singh, S., Adebola, P. O., Gerrano, A. S., & Amonsou, E. O. (2015). Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes. Carbohydrate Polymers, 133, 171–178.
- Paucar-Menacho, L. M., Berhow, M. A., Mandarino, J. M. G., De Mejia, E. G., & Chang, Y. K. (2010). Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology. Food Chemistry, 119(2), 636–642.
- Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., & Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT-Food Science and Technology, 46(1), 42–48.
- Radzi, M., Rusydi, M., & Azlan, A. (2012). Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut. International Food Research Journal, 19(2), 673–677.
- Randhir, R., Lin, Y.-T., & Shetty, K. (2004). Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39(5), 637–646.
- Shimelis, E. A., & Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103(1), 161–172.
- Sugawara, M., Ito, D., Akita, M., Oguri, S., & Momonoki, Y. (2007). Kunitz soybean trypsin inhibitor is modified at its C-terminus by novel soybean thiol protease (protease T1). Plant Production Science, 10(3), 314–321.
- Sulieman, M. A., Eltayeb, M. M., Babiker, E. E., Mustafa, A. I., & El Tinay, A. H. (2008). Effect of sprouting on chemical composition and amino acid content of Sudanese lentil cultivars. Journal of Applied Sciences, 8(12), 2337–2340.
- Taraseviciene, Z., Danilcenko, H., Jariene, E., Paulauskiene, A., & Gajewski, M. (2009). Changes in some chemical components during germination of broccoli seeds. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 173.
- Xu, B., & Chang, S. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2), S159–S166.
- Xu, Z., Chen, Y., Zhang, C., Kong, X., & Hua, Y. (2012). The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processing. Journal of Agricultural and Food Chemistry, 60(32), 8012–8019.
- Yang, M., Fu, J., & Li, L. (2012). Rheological characteristics and microstructure of probiotic soy yogurt prepared from germinated soybeans. Food Technology and Biotechnology, 50(1), 73.
- Zhang, G., Xu, Z., Gao, Y., Huang, X., Zou, Y., & Yang, T. (2015). Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat. Journal of Food Science, 80(5), H1111–H1119.