Black soybean (Glycine max (L.) Merrill): Effect of soaking, boiling and germination on its nutritional quality Dobhal Neetu1, Raghuvanshi Rita Singh2 1Assistant Professor, Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar 2Professor, Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar Abstract Black soybean (Bhatt) (Glycine max (L.) Merrill) is one major crop of Uttarakhand state. Besides nutraceutical potential, of this crop plays a vital role in ensuring nutritional and livelihood security of rural population of hills. In the present research, effect of various processing techniques i.e. soaking, boiling and germination on the nutritional properties of black soybean flour was studied. Based on the findings, it can be concluded that all the three processing methods are significant in improving the nutritional quality of black soybean. Germination was found to be the most valuable technique for the efficient utilization of black soybeans which makes them rich in mineral content, dietary fibre and in-vitro nutrient availability with less content of antinutritional factors. Top Keywords Black soybean, Processing, Germination, Oligosaccharides, in-vitro protein and iron bioavailability. Top |