QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by French, C. E. Articles by Thacker, E. J. Search for Related Content PubMed Articles by French, C. E. Articles by Thacker, E. J.

The Production of Vitamins in Germinated Peas, Soybeans, and Other Beans

Division of Food and Nutrition, Army Medical School, Army Medical Center, Washington, D. C.

Dried peas, soybeans, and other legumes have been investigated in relation to their generation of ascorbic ácid, thiamine, riboflavin, and nicotinic acid following germination. It has been determined that, generally speaking, such sprouted legumes are an excellent source of ascorbic acid, fair as a source of riboflavin and nicotinic acid, and poor for thiamine. The various varieties of peas were more productive of the vitamins concerned than were soybeans, which, however, were of considerable merit and markedly superior to the other types of beans investigated. A temperature effect was determined, indicating that both germination and the generation of vitamins proceeded at a faster rate at the higher temperature range. The applicability tcmilitary conditions of this method of producing an accessory supply of water soluble vitamins is indicated.