Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

The present work was designed to obtain information on the effect of germination time on the selected physicochemical properties of brown rice flour and starch prepared from three different rice cultivars. Changes in total starch, amylose and amylopectin contents of flour, amylopectin/amylose ratio and molecular weight of starch, gelatinization, pasting, rheological, and morphological properties of flour and starch during 5 days of germination were investigated. Significant changes of pasting and rheological properties of brown rice flour were found during germination, but only small changes of these properties could be found in isolated starch. Scanning electron micrographs of flour showed that the continuous matrix structure of flour was highly destroyed after germination and scanning electron micrographs of isolated starch showed that after three days of germination, pits and holes were discovered on the surface of some starch granules. Germination had little effect on the average molecular weight of starch, but the polydispersity value in germinated brown rice (2–5 days germination) was higher than that in non-germinated brown rice. The changes observed in physicochemical properties of brown rice flour and starch after germination provided a crucial basis for understanding flour and starch modification mechanisms with potential applications for an industrial scale.     

Effect of extrusion cooking of sorghum flour on rheology,morphology and heating rate of sorghum–wheat composite dough

Addition of a gluten-free flour such as sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of sorghum-wheat composite dough is to extrude the sorghum flour before incorporation. In this regard, to produce a dough with appropriate bakery properties sorghum flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of sorghum-wheat composite dough were evaluated. Extrusion cooking altered the sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded sorghum flour increased the water absorption and dough development time but it decreased the dough stability. Native sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of sorghum flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded sorghum flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded sorghum flour had a good potential for producing a high-yielding bread in a short time of baking.     

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive compounds. In this study, the effect of germination of Australian Sweet Lupin (ASL) seeds for 9 days on the concentration of some bioactive compounds and the radical scavenging activity in the resulting flour was determined. The concentration of total phenolic compounds in methanolic extracts of germinated ASL flour was determined using Folin Ciocalteu reagent and phytosterols in oil extracts were analyzed by gas–liquid chromatography. The methanolic and oil extracts were also used to determine radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl. In the methanolic extracts of germinated ASL flour, phenolic contents and the antioxidant activity were significantly increased following germination (700 and 1400 %, respectively). Analysis of the oil extracts of germinated ASL flour revealed that the concentration of phytosterols and the antioxidant activity were also increased significantly compared to ungerminated ASL flour (300 and 800 %, respectively). The relative proportion of phytosterols in germinated ASL flour was: β-sitosterol (60 %), stigmasterol (30 %) and campesterol (10 %). Germination increases the concentration of bioactive compounds and the radical scavenging activity in the germinated ASL flour.     

Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH₃–H₄folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content.     

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets.     

Improvement of Chia Seeds with Antioxidant Activity,GABA, Essential Amino Acids,and Dietary Fiber by Controlled Germination Bioprocess

Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20–35 °C, Gt = 10–300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.     

Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods

Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 ^°C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption.     

Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics

Arising from work showing that conventionally bred high protein digestibility sorghum types have improved flour and dough functionality, the flour and dough properties of transgenic biofortified sorghum lines with increased protein digestibility and high lysine content (TG-HD) resulting from suppressed synthesis of several kafirin subclasses, especially the cysteine-rich γ-kafirin, were studied. TG-HD sorghums had higher flour water solubility at 30 °C (p < 0.05) and much higher paste viscosity (41% higher) than their null controls (NC). TG-HD doughs were twice as strong as their NC and dynamic rheological analysis indicated that the TG doughs were somewhat more elastic up to 90 °C. CLSM of doughs and pastes indicated that TG-HD had a less compact endosperm protein matrix surround the starch compared to their NC. The improved flour and dough functional properties of the TG-HD sorghums seem to be caused by reduced endosperm compactness resulting from suppression of synthesis of several kafirin subclasses which modifies protein body and protein matrix structure, and to improved protein-starch interaction through hydrogen bonding specifically caused by reduction in the level of the hydrophobic γ-kafirin. The improved flour functionality of these transgenic biofortified sorghums can increase their commercial utility by complementing their improved nutritional quality.     

Effects of saline and alkaline stresses in varying temperature regimes on seed germination of Leymus chinensis from the Songnen Grassland of China

Leymus chinensis is a dominant and most promising grass species in the Songnen Grassland of Northern China. Experiments were conducted to determine the effect of temperature, salinity, alkalinity and their interactions on seed germination. Seeds were germinated at four alternating temperatures (10–20, 15–25, 20–30 and 25–35°C), with saline stress (9:1 molar ratio of NaCl:Na₂SO₄) and alkaline stress (9:1 molar ratio of Na₂CO₃:NaHCO₃). Germination percentage and rate were inhibited by either an increase or decrease in temperature from the optimal temperature range of 20–30°C, and were also inhibited by an increase in salinity and alkalinity at all temperatures. The inhibitory effects of high salinity on germination were greater at 25–35°C, but seeds were subjected to more stress even though the alkalinity was low under this temperature. Recovery percentage was highest at 400 mm salinity at 20–30°C, but only at 100 mm alkalinity, and 25–35°C also resulted in lower recovery percentage under both stresses. Results suggest that saline stress and alkaline stress have different impacts on seed germination and that saline‐alkaline tolerance of L. chinensis seeds is affected by the interactions of temperature and salinity‐alkalinity. Early July sowing in the field is recommended when temperature is optimal and salinity‐alkalinity concentrations are reduced by the high rainfall.     

Effects of temperature and light on salinity tolerance during germination in two desert glycophytic grasses,Lasiurus scindicus and Panicum turgidum

The grasses Lasiurus scindicus and Panicum turgidum are among the most important forage species of the Arabian deserts. Both are ‘glycophytic’ or salt‐intolerant species, where seed germination becomes reduced by salinity effects. Here, we report experimental effects of light/darkness, temperature and NaCl salinity on seed germination and ‘recovery’ germination in these two species, after seeds had been transferred from saline solution to distilled water. Seeds were germinated in a range of salinities and incubated at a range of temperatures, in both light and darkness. Seeds of P. turgidum germinated significantly more in darkness than in light at temperatures 15–25°C, but the reverse was true at higher temperatures. Seeds of L. scindicus germinated well across a wide range of temperatures and in both light and darkness. In both species, germination decreased with the increase in salt concentration, and in P. turgidum germination was almost completely inhibited at a concentration of 200 mm . In saline solution, germination in darkness was significantly greater than in light at all the temperatures. Seeds of both species ‘recovered’ their germination capacity after transfer from saline solutions to distilled water. Germination recovery depended on both light and temperature of incubation in both species.     

Properties of field-sprouted sorghum and its performance in ethanol production

The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased α-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416–423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis.     

Seed germination response of cuphea to temperature

Cuphea (Cuphea viscosissima Jacq. × C. lanceolata W.T. Aiton; PSR23) is a potential new oilseed crop. Its oil is high in medium-chain fatty acids that are suitable for detergent/cleaner applications and also for cosmetics. The objective of this study was to determine the critical temperatures for cuphea seed germination. To determine the base, maximum, and optimum temperatures for seed germination, mature cuphea seeds were harvested from plants grown at Prosper, ND, in 2004, 2005, and 2006. Seeds were germinated on a temperature-gradient bar varying between 5 and 35 °C. Cumulative germination was calculated for each temperature treatment. Base temperature (T_b) and optimum temperature (T_o) were estimated from the third-order polynomial temperature-response functions for each year. In addition, germination rate per day was used in a linear model to estimate the base temperature below which germination rate was equal to zero (T_b), and the maximum temperature above which germination was equal to zero (T_m). The optimum temperature (T_o) was calculated as the intercept of sub-optimal and supra-optimal temperature-response functions. Through the third-order polynomial temperature-response functions and the sub-optimal/super-optimal intercept approaches, we were able to generate six estimates for each critical value. Estimates of the base temperature for cuphea seed germination ranged between 3.3 and 11 °C, with the most reliable estimates between 6 and 10 °C, similar to many warm-season crops such as corn (Zea mays L.) and sorghum (Sorghum bicolor L.). The optimum temperature for cuphea seed germination ranged between 18.5 and 24 °C with a mean value of 21 °C. The maximum temperature for seed germination ranged 33–38 °C. On this basis, a cuphea planting date after 20 May is recommended for east-central North Dakota.     

Effect of ascorbic acid on seed germination of three halophytic grass species under saline conditions

Grasses on the Pakistani coast are moderately to highly salt tolerant and have potential for utilization as a cash crop. This study was designed to determine whether seed germination of three halophytic grasses (Phragmites karka, Dichanthium annulatum and Eragrostis ciliaris) could be improved by exogenous application of ascorbic acid (AsA) under saline conditions. Seeds of P. karka were germinated in varying concentrations of NaCl and AsA under different temperature regimes, and seeds of Dichanthium annulatum and Eragrostis ciliaris were germinated at optimal temperatures only. In P. karka, concentrations of AsA (5 and 10 mM) alleviated the salinity effects better at cooler and moderate thermo‐periods, whereas higher concentrations (20 mM of AsA) failed to improve germination under all temperature regimes. AsA was ineffective at a warmer thermo‐period (25/35°C). The rate of germination also increased at all thermo‐periods with the application of AsA except at 25/35°C under saline conditions. Application of AsA improved the germination of E. ciliaris seeds under saline conditions but was inhibitory for D. annulatum in comparison with the untreated control. The rate of germination followed the similar pattern as that of seed germination. Results indicate that AsA has the ability to partially alleviate the effect of salinity on seed germination of some grass species under optimal temperature regime.     

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5–70.8%) compared to flour samples (46.4–52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p<0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p<0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.     

In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination

In addition to technological processes like heat treatment, germination can be an alternative process for the improvement of protein quality of legumes. This was demonstrated by enzymatic protein hydrolysis of flour of germinated faba and soya beans, using a pepsinpancreatin enzyme system. SDS-PAGE was used to study the changes in protein pattern of these legumes during germination. In addition, the effect of germination on the content of condensed tannins in flour from germinated faba beans and trypsin inhibitors in flour from germinated soya beans were studied. Germination for five days resulted in a maximum increase in enzymatic protein hydrolysis by 21.3% in flour from faba beans and by 25.7% in flour from soya beans after 12 hours of germination. Protein patterns, obtained with SDS-PAGE demonstrated a considerable protein breakdown during germination between day 2 and 3 in faba beans and between day 1 and 2 in soya beans. The tannin content in flour from faba beans decreased by 29.7% after seven days of germination, but the tannin content of the hulls of the faba beans did not change during that period of germination. The trypsin inhibitors in flour from soya beans decreased by 25.5% after seven days of germination. We conclude that the increased enzymatic hydrolysis of protein in both legumes cannot be explained by a decrease of tannins or trypsin inhibitors. The possible explanation is that through degradation of proteins during germination of the legumes, the cleaved protein fragments are more susceptable for hydrolysis by pepsin-pancreatin.     

In vitro starch digestibility and predicted glycaemic indexes of buckwheat,oat, quinoa,sorghum, teff and commercial gluten-free bread

The in vitro starch digestibility of five gluten-free breads (from buckwheat, oat, quinoa, sorghum or teff flour) was analysed using a multi-enzyme dialysis system. Hydrolysis indexes (HI) and predicted glycaemic indexes (pGI) were calculated from the area under the curve (AUC; g RSR/100g TAC*min) of reducing sugars released (RSR), and related to that of white wheat bread. Total available carbohydrates (TAC; mg/4 g bread “as eaten”) were highest in sorghum (1634 mg) and oat bread (1384 mg). The AUC was highest for quinoa (3260 g RSR), followed by buckwheat (2377 g RSR) and teff bread (2026 g RSR). Quinoa bread showed highest predicted GI (95). GIs of buckwheat (GI 80), teff (74), sorghum (72) and oat (71) breads were significantly lower. Significantly higher gelatinization temperatures in teff (71 °C) and sorghum flour (69 °C) as determined by differential scanning calorimetry (DSC) correlated with lower pGIs (74 and 72). Larger granule diameters in oat (3–10 μm) and sorghum (6–18 μm) in comparison to quinoa (1.3 μm) and buckwheat flour (3–7 μm) as assessed with scanning electron microscopy resulted in lower specific surface area of starch granules. The data is in agreement with predictions that smaller starch granules result in a higher GI.     

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 °C) and GBR (for 48 and 96 h at 28 °C and 34 °C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases.     

Effect of Germinated Soybean Protein Hydrolysates on Adipogenesis and Adipolysis in 3T3-L1 Cells

Germination of soybeans increases the bioavailability of some nutrients. An evaluation was done to determine if germination increased the anti-adipogenic and lipolytic effects of soybean. Soybeans were germinated for 0 to 6 days and protein concentrates extracted from beans germinated at each period. Soy protein concentrates can retain notable amounts of phytochemicals with anti-adipogenic activity. For this reason, it was evaluated the effect of protein hydrolysates with and without phytochemicals in the adipocyte-like cells after 3T3-L1 (murine fibroblasts) cell line differentiation. Cell viability decreased with exposure to the germinated soybean protein hydrolysates during the differentiation stage, but not during the fibroblast or mature adipocyte stages. Adipogenesis and triglycerides accumulation were strongly inhibited by the hydrolysate from soybeans germinated for 2 days (with ethanol-soluble phytochemicals), when compared to ungerminated soybean. Adipolysis increased with exposure to hydrolysates from beans germinated for 2 days (with phytochemicals) and 5 days (without phytochemicals). Germinated soy protein hydrolysates had an effect on inhibition of lipid storage in adypocites and increasing lipolysis, which was improved by changes of the protein and increased phytochemical content due to germination.     

In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

Germinated brown rice (GBR) recently has received renewed attention due to its enhanced nutritional value. Pasting properties and in vitro starch digestibility of GBR were examined before and after hydrothermal treatments. Steeping in water (30 °C, 24 h) raised the moisture content and germination percentage of brown rice. Pasting viscosity was substantially decreased but gelatinization temperatures and enthalpy were decreased only marginally by germination (30 °C, 48 h). However, annealing (50 °C, 24 h) and heat-moisture treatment (100 °C, 1 h at 30% moisture) after germination resulted in increased pasting viscosity and gelatinization temperatures. The hydrothermal treatments, however, induced browning reactions to darken the flour of GBR. The digestibility of starch in brown rice was increased by germination. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in the cooked brown rice were 47.3%, 40.8%, and 11.9%, respectively, but changed to 57.7%, 39.1%, and 3.2%, respectively upon germination. The hydrothermal treatments, however, decreased the digestibility of starch in GBR. The heat-moisture treatment decreased the RDS content in GBR near to that of native brown rice. The digestibility and physical properties of brown rice can be controlled by germination and hydrothermal treatments.     

Effect of Protein Hydrolysates from Germinated Soybean on Cancerous Cells of the Human Cervix: An <Emphasis Type="Italic">In Vitro</Emphasis> Study

Consumption of soybeans can reduce the risk of different types of cancer. Little is known about the effect of germination on the anticancer properties of soya. This study was done to determine if germination improves the anticancer properties of soybean protein through generation of amino acids or bioactive peptides. Soybean was germinated for 0, 2, 3, 4, 5, and 6 days and proteins were isolated from the seeds. Isolates with and without ethanol-soluble phytochemicals were hydrolyzed with digestive enzymes and their effect on growth in HeLa and C-33 (epidermoid cervical carcinoma) and HaCaT (non-cancerous human keratinocytes) cells were evaluated with the Alamar Blue method. Germination induced degradation of the α and α’ fractions of β-conglycinin and acid fraction of glycinin, generating low molecular weight peptides. Degrees of hydrolysis ranged from 73–77%. Hydrolysates inhibited the growth of HeLa cells and C-33 at concentrations exceeding 1.25 mg/ml. Major inhibition was observed with the hydrolysate germinated for 2 days and containing ethanolsoluble phytochemicals (IC₅₀ 2.15 and 2.27 mg/ml for HeLa and C-33, respectively). Interestingly, hydrolysate cytoxicity for normal cells was minimal in comparison to cancer cells.