Research Article
Total Phenolic Content, Flavonoid Content and Antioxidant Activities of Sprouted and Fermented Soybean (Glycine max) Seed Extracts
Author(s): Shivani Chapagain*
Soybeans (Glycine max L.) are a species of legumes which is nutritionally rich source of dietary fibers and
phytochemicals such as flavonoids phenolic, and isoflavones. Germination and fermentation is the most effective
process to improve the quality of legumes. In this study, Total Phenolic Content (TPC), Flavonoid Content (TFC) and
Antioxidant activity of germinated and fermented two different varieties of soybean seed was evaluated. Sprouting of
seeds, fermentation, evaluation of TPC, TFC and antioxidant activity of the extract were done by using the standard
method as described. The methanolic extracts of black soybean seeds and sprouts have higher antioxidant activity
than the yellow soybean seeds and sprouts. Fermentation significantly increased the TPC, TPC and antioxidant
activity of soybean seed and sprouts. The highest antioxidant activity was o.. Read More»
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