{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["8(10)"],"submitter":["Zinia SA"],"pubmed_abstract":["Soybean (<i>Glycine max</i>) is a superior plant food known as the miracle golden bean due to its treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is typically thought of as a salt or acid-coagulated water-based gel containing soy lipids and proteins trapped within its gel networks. Sprouted tofu is easier to digest and contains more nutrients than regular tofu. The purpose of this study was to evaluate the nutritional and sensory quality of tofu. The study was concerned with the preparation of tofu from non-germinated and germinated soybeans of 0 (T<sub>0</sub>), 2 (T<sub>1</sub>), 4 (T<sub>2</sub>) and 6 (T<sub>3</sub>) days. The length of the radicle was 0.8, 1.5, and 2 inches for T<sub>1</sub>, T<sub>2</sub>, and T<sub>3</sub>, respectively. Lipoxyge"],"journal":["Heliyon"],"pagination":["e10878"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9563182"],"repository":["biostudies-literature"],"pubmed_title":["Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu."],"pmcid":["PMC9563182"],"pubmed_authors":["Jubayer MF","Hossain A","Zinia SA","Karmoker P","Akhter D","Nupur AH","Mazumder MAR"],"additional_accession":[]},"is_claimable":false,"name":"Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu.","description":"Soybean (<i>Glycine max</i>) is a superior plant food known as the miracle golden bean due to its treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is typically thought of as a salt or acid-coagulated water-based gel containing soy lipids and proteins trapped within its gel networks. Sprouted tofu is easier to digest and contains more nutrients than regular tofu. The purpose of this study was to evaluate the nutritional and sensory quality of tofu. The study was concerned with the preparation of tofu from non-germinated and germinated soybeans of 0 (T<sub>0</sub>), 2 (T<sub>1</sub>), 4 (T<sub>2</sub>) and 6 (T<sub>3</sub>) days. The length of the radicle was 0.8, 1.5, and 2 inches for T<sub>1</sub>, T<sub>2</sub>, and T<sub>3</sub>, respectively. Lipoxyge","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Oct","modification":"2025-04-04T23:02:23.253Z","creation":"2025-04-04T23:02:23.253Z"},"accession":"S-EPMC9563182","cross_references":{"pubmed":["36247161"],"doi":["10.1016/j.heliyon.2022.e10878"]}}