The Impact of Sprouting Treatment on the Quality of Whole Bean Soy Milk
This article utilizes soybeans that have been treated with germination and those that have not been treated with germination to prepare whole soy milk,comparing their physicochemical properties,antinutritional factors,and antioxidant activity.The results show that the protein content in the whole soy milk treated with germination increased from 3.04 g/100 g to 3.43 g/100 g,and the total dietary fiber content increased from 1.31 g/100 g to 1.43 g/100 g;the activity of trypsin inhibitors and the content of phytic acid significantly decreased(P<0.05),and the antioxidant activity significantly increased(P<0.05).Soybean germination treatment is a low-cost,environmentally friendly method that can improve the quality and nutritional value of soybeans and whole soy milk.
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