| Soybean yield in China was rich. The nutrient value of soybean was high. The soybean products were very abundant, so it possessed a good many market. Howerve, the utilization of soybean was limited by antinutrinal factors (ANFS). The taste, favour and nutrient value of soybean products were influenced by antinutrinal factors in soybean. Phytic acid was one of the antinutritional factors in soybean. The great concern over the presence of phytic acid in soybean stemed from the fact that phytic acid complexed with certain dietary minerals potentially decreased their bioavailability.The absorption of protein ,fat, carbohydrate and vitamin was influenced by phytic acid. This issue that phytic acid was decreased by germination was studied, and fortified-calcium soymilk was made the further study.The protein content, fat content, carbohydrate content, ash content, moisture content, cellulose content and calcium content in the soybean cultivar Dongnong 42 planted in Heilongjiang were detected. The content of phytic acid in the soybean cultivar Dongnong 42 was 7.20g/L by HPLC. The orthogonal experiment L9 (34) design was used for studying the content of phytic acid in the germinal soybean. The germination temperation were 20 C, 25 C, 30 C, The germination time were ld, 2d, 3d. By variance analysis, we knowed the germination temperation was more important than germination time to phytic acid decrease. The result showed when the soybean had bean germined for three days in 30 C, the content of phytic acid was 2. 68g/L. The maximal decreasing content of phytic acid was declined by 62.8%.The contents of free amino acid, free fatty acid and vitamin C were analyzed in the soybean cultivar Dongnong 42 when the soybean had been germinated for three days in 30 C. The results showed when the soybean had bean germined for three days in 30 C, compared to the content of free amino acid in soybean, the maximum increasing content of free amino acid was 2. 895g/L and was increased by 10.6%. when the soybean had bean germined for three days in 30 C, compared to the content of free fatty acid in soybean, the minimum decreasing content of free fatty acid was 1.49%. when the soybean had bean germinated for three days in 30C, the maximum increasing contents of vitamin C was 0. 131g/L and was increased by 11.42.The calcium-fortified soy milk which was produced by soybean germinated was studied. At first, the different kind of calciums was selected. SCa was optimum. The optimized quantity of SCa was 0. 25% by analyzing stable coefficient. The single factor experiment was used for studying the optimum percentage of calcium-fortified soymilk. The results showed when 0.08% of composite stabilizer, 0.08% of NaHMP and 3.0% of sugar were added, the stable coefficient was the highest.The effect on calcium-fortified soybean milk absorption was evaluated by experiment onanimal. Forty male KM rats weighting between 18g and 22g were divided into five groups of 8 each and housed in individual stailless steel wire cages. The four soymilk formulas in which the caiclum contents were different were feeded. Demineralized water was furnished. The calcium metabolism experiment of KM rats was taken. The results showed the weight increment rate of rats in SCa group was 86.5%, the calcium absorption rate of rats in SCa group was 84.66%. Compared to control group, the final rats weight, femur indext of rat, the content of rat serum calcium, its femur calcium content and femur weight in SCa group were marked.Postgraduate Candidate: Miao ying Magor: Food Science Supervisor: Prof. Ma ying...
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