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• The Effects of Germination on Gamma-aminobutyric Acid, Phytic Acid and Chemical Composition of Hyacinth bean (Lablab purpureus(L.) Sweet)

  Nguyen Thi Thom, Nguyen Thi Dinh, Duong Thi Doanh, Cao Thi Thao, Nguyen Duc Doan

  Date Received: 26-02-2021 / Date Accepted: 18-04-2021

   Abstract PDF (VIETNAMESE)

  The study aimed to investigate the effects of temperature and germination time on the changing of gamma-aminobutyric acid (GABA), phytic acid and the hyacinth bean’s compositions (total solid content, protein, lipid, ash content). The seeds of Hyacinth bean were germinated at 26, 28, 30 and 32C for 12, 24, 36 and 48h. GABA and phytic acid were analyzed using the colorimetric methods. Total solid, protein, lipid and ash content were analyzed using the drying method, Kjeldahl, Soxhlet and incineration, respectively. The results showed that the germination was significantly influenced by GABA, phytic acid and chemical compositions of the germinated hyacinth bean seeds. Hyacinth bean seeds were germinated at 30C for 36h showed the highest content of GABA and protein. Phytic acid and total ash content significantly decreased as prolonging germination without being affected by incubated temperature. Lipid and total solid content also decreased as increasing germination temperature and prolonging incubation time.

• The Effect of Heat Treatment of Germinated Soybean Combining with Fermentation on Gamma-aminobutyric Acid, Phytic Acid, and Physicochemical Properties of Soymilk Yoghurt Prepared

  Nguyen Duc Doan, Do Thi Ha

  Date Received: 14-04-2020 / Date Accepted: 11-05-2020

   Abstract PDF (VIETNAMESE)

  Theobjectiveofthestudywastoinvestigatetheeffectofheattreatment(grindingwithboilingwater,blanchingandmicrowave)ongamma-aminobutyricacid(GABA),phyticacid(PA)andphysicochemicalproperties(totalsolidcontent,protein,acidityandpH)andphysicalproperties(viscosityandwaterholdingcapacity)ofsoymilkyoghurt.Yoghurtsweremadefromgerminatedsoybean and then stored at 4-6C for14days.GABAandPAwereanalysedusinghighperformanceliquidchromatography(HPLC)andthecolorimetricmethod,respectively.Totalsolid,proteincontent,acidityandpHwereanalysedusingdryingmethod,Kjeldahl,titrationandpHmeter,respectively.ViscosityandWHCweredeterminedusingtheviscometerandthecentrifuge,respectively.ResultsshowedthatheattreatmentsignificantlyinfluencedGABA,PA,physicochemicalandphysicalpropertiesofsoymilkyoghurts.YoghurtmadefromgerminatedsoybeangroundwithboilingwatercontainedhigherGABA,totalsolidandproteincontent,andlowerPAthatthoseofyoghurtsmadefromsoybeanheatedbyblanchingormicrowave.Inaddition,yoghurtmadefromgerminatedsoybeangroundwithboilingwaterhadhigherviscosityandWHCthanthoseofyoghurtmadefromsoybeanheatedbytheotherheattreatment.

• The Changesin Gamma-aminobutytric Acid, Phytic Acid Content and Other Compositions in Soybean During Germination

  Nguyen Duc Doan, Dinh Thi Tuoi

  Date Received: 01-04-2020 / Date Accepted: 25-05-2020

   Abstract PDF (VIETNAMESE)

  The objective of this study was to evaluate the effect of germination temperature and time on gamma-aminobutyric acid (GABA), phytic acid (PA) and other compositions (protein, lipid and ash). The Vietnamese variety of soybean DT2010 was germintated at 26, 28 and 30C for 24, 36 and 48h. GABA was analysed using high performance liquid chromatography (HPLC). Phytic acid was determined by the colorimetric method. Protein, lipid and ash were analysed using Kjeldahl, extraction in n-hexan and incineration method, respectively. GABA content increased by 2.2 times in the sample germinated at 30C/36h, meanwhile protein increased by 1.15 times in the samples germinated at 28C/48h, as compared to those in the ungerminated samples. In contrast, phytic acid content decreased by 25.30% in the samples germinated at 28C/48h; lipid and ash content also decreased by 39.52% and 62.85%, respectively,in the samples germinated at 30C/48h, as compared to those in the ungerminated samples. These results would be such a benefit for producing soybean derived food products for human health.