Effect of Roasting on Bioactive Compounds of Germinated Soybean

Abstract

This research investigated the effect of roasting on the bioactive compounds of germinated soybean. Content of genistein, daidzein and total phenolics was measured and antioxidant activity estimated. The soybean samples were soaked for 4 hours, then germinated for 19 hours and roasted at 200°C for 6, 7 or 8 minutes. Roasting temperature and air flow rate were constant throughout the experiment. The results demonstrated the genistein, daidzein and total phenolic content and antioxidant activity were not affected by different drying times, but they were increased when compared with raw soybean.

Keywords

• roasting
• germinated soybean
• genistein
• daidzein
• antioxidant