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  • Author or Editor: Daniel C. Adjei-Twum x
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Abstract

During a 6 day sprouting period, carbohydrates and lipids decreased in soybean seeds (Glycine max L.). Stachyose and raffinose which are not digestible by humans, decreased about 80% in 3 days and disappeared in 6 days. Protein decreased slightly while amino acids increased rapidly. Taste acceptability of 3-day-old soybean sprouts and mung bean (Vigna radiata L. Wilczek var. radiata) sprouts were similar.

Open Access