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

Abstract

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.