Surprisingly, the sprouted version of the bean has a significantly lower amount of antioxidants in it. That being said, the added weight of the water (from sprouting) may account for the difference when compared to the dense, raw soybean.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010