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KMID : 0665420160310030213
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.213 ~ p.219
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Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash
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Kim Jin-Young
Park Jong-Soo
An Yang-Joon
Yang Soo-In
Park Jung-Suk
Na Hwan-Sik
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Abstract
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Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was
utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents
of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.
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KEYWORD
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Soybean sprouts, bamboo ash, nutritional compositions, stem length
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