Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut

• Main Authors: Megat Radzi, Megat Rusydi, Azlan, Azrina
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/41047/1/Effect%20of%20germination%20on%20total%20phenolic%2C%20tannin%20and%20phytic%20acid%20contents%20in%20soy%20bean%20and%20peanut.pdf; http://psasir.upm.edu.my/id/eprint/41047/; http://www.ifrj.upm.edu.my/19%20%2802%29%202012/%2845%29IFRJ-2012%20Azrina.pdf

Legume is a plant in the family of Fabacae or Leguminosae that rich in protein, carbohydrate, dietary fibre, and minerals. Germination of legume causes some important changes in the biochemical and a nutritional characteristic of the legumes that may be beneficial to human's health and nutritio...