Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.BACKGROUND
 The effects of different thermal processes on the anti-nutritional factors (tannins, phytic acids and trypsin inhibitors) and antioxidant capacity of yellow soybeans (YS) and green-cotyledon small black soybeans (GCSBS) were investigated.  The soybean samples were subjected to roasting, microwaving and boiling as the thermal treatments.


 The total flavonoid content was significantly (P < 0.05) decreased by all thermal processes, and particularly by employing 60-min boiling.  Dry thermal treatments caused slight increase of FRAP in GCSBS.
THERM