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KMID : 0380919790080010001
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Journal of the Korean Society of Food Nutrition
1979 Volume.8 No. 1 p.1 ~ p.7
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Studies on the Effective Utilization of Soybean - Part - Ⅰ. Experiments on the Improvement of Cultural Methods for Soybean Sprouts
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양차범/Yang CB
이성우/고영수/윤석권/Lee SW/Ko YS/Yoon SK
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Abstract
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To find out effective cultural methods of soybean sprouts, soaking time, irrigation number and culture temperature influencing on the soybean sprouts were investigated. The optimum soaking was the time which the soybean weight reached the double comparing the initial weight. The relationship between soaking time and temperature could be expressed as Y=-0.298x+14.463(Y;time, x; temperature). The optimum number of irrigation was the four times per one day, observing the fresh weight of sprouts, length of axis, length of edible axis and length of roots. Considering only length of axis, optimum temperature was 25℃ but it was estimated to 21-22℃ minimizing the loss of dry weight and nitrogen.
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