Sensory Attributes and Safety Aspects of Germinated Small-Seeded Soybeans and Mungbeans

Abstract

Sprouts of two small-seeded soybean strains were characterized as more intense in nutty aroma and flavor and less intense in bitter, grassy and beany flavor notes than mungbean sprouts or market samples of soybean sprouts. Sprouts did not differ in sweetness. The sprouts of the two test soybeans were moderately tender and crisp but less tender than mungbean sprouts. Yeasts and fungi were found on market samples of mungbean and soybean sprouts. Fungi were also present on sprouts of one test soybean. No aflatoxins (B1, G1, G2, B2a) were identified by thin layer or high performance liquid chromatography, and no other toxins were indicated by chicken embryo bioassay.