Abdullah Aminah, Baldwin Ruth E, Minor Harry
Department of Food Science and Nutrition and Department of Agronomy, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1984 Jun;47(6):441-444. doi: 10.4315/0362-028X-47.6.441.
Two strains of small-seeded soybeans contained greater amounts of stachyose and raffinose than market samples of mungbean seeds. These sugars either disappeared or were reduced to trace amounts during 3 d of germination for mungbeans and 4 d for soybeans. Both soybean strains contained more phytic acid and trypsin inhibitor than mungbeans. Germination reduced these antinutrients in both legumes. Phytic acid (wet weight basis) in one strain of soybean sprouts did not differ from that in the mungbean sprouts.
两株小种子大豆所含的水苏糖和棉子糖比市场上的绿豆种子样本更多。在绿豆发芽3天和大豆发芽4天的过程中，这些糖分要么消失，要么减少到微量。两株大豆所含的植酸和胰蛋白酶抑制剂都比绿豆多。发芽使这两种豆类中的这些抗营养物质减少。一种大豆芽中的植酸（以湿重计）与绿豆芽中的植酸没有差异。
