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KMID : 0903519820250010008
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1982 Volume.25 No. 1 p.8 ~ p.13
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Changes of Nitrogen Compounds and Nutritional Evaluation of Soybean Sprout
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Abstract
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Relations among tripsin inhibitor activity (TIA), in vitro and in vivo digestibility and nutritional values of soybean sprouts under various growth conditions were investigated in comparison with soybeans. In cotyledon which contains most tripsin inhibitor in sprout TIA decreased with growth especially under high temperature. In axis no consistent change of TIA was found with growing temperature. TIA per sprout increased with growth. TIC in axis was not consistent on dry basis but slightly decreased on protein basis. TIA of soybean sprout was decreased by 93% upon heating for 15 minutes and very slowly decreased thereafter.
In vivo digestibility was in order of the heated 4 days-cotyledon (H)$gt;heated soybean (E)$gt;heated 4 day-sprout (F)$gt;heated 4 day-axis (I)$gt;heated 8 day-sprout (G)$gt;raw 4 day-sprout (B)$gt;raw 8 day-sprout (C)$gt;raw soybean (A), while in vitro digestibility was in order of E$gt;H$gt;F$gt;G$gt;I$gt;B$gt;A$gt;C. Highly significant correlation (r= 0.937^(**)) was held between these two digestibility methods. In vivo digestibility was significantly correlated with PER (r=0.874^(**)) and also with average body weight gain (r=0.944^(**)). PER showed negative correlation with TIA (r=0.789^*).
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