Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu
Sumaiya Afrin Zinia, Asmaul Husna Nupur, Poly Karmoker, Md. Abir Hossain, Md. Fahad Jubayer, Delara Akhter, Md. Anisur Rahman Mazumder
Abstract
was significantly more acceptable to the panelist. This study concludes that tofu made from 6 day sprouted soybeans with a height of 2 inches can be a good source of nutrition for consumers.
Topics & Concepts
Food scienceChemistrySproutingGerminationNutrientTrypsin inhibitorSeasoningFlavorTasteGlycineTrypsinHorticultureAmino acidBiochemistryBiologyEnzymeOrganic chemistryRaw materialPhytase and its ApplicationsPhytoestrogen effects and researchFood composition and properties