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KMID : 0903519810240040207
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 4 p.207 ~ p.212
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Changes of Nitrogen Compounds and Nutritional Evaluation of Soybean Sprout
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Abstract
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Nutritional evaluation of nitrogen compounds of soybean and soybean sprout in various growth conditions was conducted by feeding Sprague-Dawley strain of albino rat and was correlated with chemical evaluation. Food intake and PER also showed the same trend as weight gain. Average body weight gain showed significant positive correlation with essential amino acid index (EAAI) (r=0.996^(**)) and requirement index (RI) (r=0.988^(**)). According to EAAI and RI, quality of soybean sprout was in order of Soybean-heated, 4 days soybean sprout (S.S.) cotyledon. 4 day S.S.-heated, 8 days S.S. heated and 4 days S.S. axis heated. Process of soybean sprout (4 days growing at 25℃) caused quantitative loss of soybean protein by 4.5%, and qualitative loss of 14% (EAAI basis) in chemical while protein efficiency loss of 7%(PER basis) and overall nutritional loss of 18%(weight gain basis).
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KEYWORD
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