Efeito dos processos de irradiação e germinação nos aspectos nutricionais, sensoriais e microbiológicos em grãos de soja (Glycine m ax Merril) cultivar BRS216 / Effect of irradiation and germination processes in the nutritional, sensory and microbiological in soybeans (Glycine max Merrill) cultivra BRS216

Ana Paula Corazza Martinez

Soybean (Gycine max (L.) Merrill) is an important legume for human diets due its potential health benefits. Because of the increasing stimulus to soybean consumption, mainly due to its several bioactive compounds, some processing methods have been studied as a way to know changes that occur in these compounds during the processes. Thus, this study aimed to analyze changes in the sensory and nutritional composition of soybean cultivar BRS 216 after irradiation and germination processes, isolated and associated. Initially, the grains were irradiated with Cobalt 60 at doses of 0.025, 0.075 and 0.150 kGy and afterwards, they were germinated at 48 and 72 hours. The samples were frozen and lyophilized to perform the proposed analyses. Chemical analyses were conducted on mineral and chemical composition, in vitro protein digestibility, antinutritional factors, total phenolics, chlorophyll, carotenoids, vitamins B (B1, B2 and B6) and antioxidant capacity (ABTS and DPPH). The sensory aspects were determined by applying the method of acceptance and purchase intent. The results showed reductions in levels of tannins, phytic acid, trypsin inhibitors and hemagglutinin with the germination process. As a result of reductions in levels of anti-nutritional factors, it was observed an increase in the phosphorus content (P) and protein digestibility. Higher contents of vitamins B (B1, B2 and B6) were also observed after 48 and 72 hours of germination. The availability of the minerals Ca, Fe, Zn and Mg showed no satisfactory changes to the germination process, contradicting the findings in the literature. The contents of phenolic compounds showed a statistically significant increase after 72 hours of germination. The antioxidant capacity of soybean determined by the ABTS+ method presented higher values than in the DPPH method. High correlation was observed between the DPPH method and phenolic content. It was also observed a significant and progressive increase in contents of chlorophyll and carotenoids during the grain germination, which suggests high positive correlation between the synthesis of these components and the germination process, after running the Pearson test. The germination process also resulted in a statistically significant increase in moisture content, small changes, however statistically similar to the control grain in contents of lipids and proteins and decreases in contents of ash and carbohydrates. In all the chemical analyses, the irradiation process at different doses did not influence the concentrations of the compounds analyzed. As for the sensory analysis, rejection of soybeans germinated for 72 hours was greater when compared to 48 hours. Still, this rejection was 50% lower, which can be used in the production of sprouts, as a means of nutritional supplement in the diet. Therefore, it is concluded that the germinated soybean contribute to a high quality diet and its consumption in the Brazilian diet should be encouraged.

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