Germination Effects on Flatus-Causing Factors and Antinutrients of Mungbeans and Two Strains of Small-Seeded Soybeans.

Two strains of small-seeded soybeans contained greater amounts of stachyose and raffinose than market samples of mungbean seeds. These sugars either disappeared or were reduced to trace amounts during 3 d of germination for mungbeans and 4 d for soybeans. Both soybean strains contained more phytic acid and trypsin inhibitor than mungbeans. Germination reduced these antinutrients in both legumes. Phytic acid (wet weight basis) in one strain of soybean sprouts did not differ from that in the mungbean sprouts.