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2017 ; 3
(8
): e00382
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Cooking methods affect phytochemical composition and anti-obesity potential of
soybean (Glycine max) seeds in Wistar rats
#MMPMID28920089
Woumbo CY
; Kuate D
; Womeni HM
Heliyon
2017[Aug]; 3
(8
): e00382
PMID28920089
show ga
This work aimed at investigating the effects of three domestic cooking methods
(roasting, sprouting and boiling) on phytochemical contents (phenolic content,
flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum
lipids) potential of soybean seeds in obese male rats. Ten different forms were
implemented, combining hulled/unhulled and raw/cooked soybean seeds using a basal
and a hypercaloric diet as controls. Unhulled Roasted Soybean (URS) exhibited the
highest phenolic content and a greater antioxidant activity by the FRAP assay
than BHT at certain concentrations. Hulled boiled Soybean (HBS) showed the
highest flavonoid content while Hulled Germinated Soybean (HGS) presented the
lowest fibre content (P < 0.05). Unhulled Boiled Soybean (UBS) induced the best
reduction in food intake while Unhulled Soybean Extract (USE) exhibited the
greatest slimming effect. HBS exhibited the best cholesterol lowering ability;
URS and Unhulled germinated Soybean (UGS) respectively induced the highest
increase in HDL cholesterol levels and reduction in triglyceride levels. UBS
demonstrated the highest ability to lower LDL cholesterol. UGS exhibited the
highest ability to lower the postprandial blood glucose. Culinary treatments
affect phytochemical content and anti-obesity potential of soybean seeds.
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