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KMID : 1007520200290020197
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Food Science and Biotechnology
2020 Volume.29 No. 2 p.197 ~ p.206
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Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
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Mun Ji-Hye
Kim Il-Doo
Dhungana Sanjeev Kumar
Park Yong-Sung
Kim Jeong-Ho
Shin Dong-Hyun
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Abstract
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This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of ‘Arari’ and ‘Geomguseul’ on day 7 were highest with the seeds soaked for 12 h. For ‘Chungju’, the yields from the seeds soaked for 12 and 24 h were not significantly (p?>?0.05) different. Longer hypocotyls and shorter roots, which are also desirable characteristics of good sprouts, were also found in the sprouts with 12 h of seed soaking. The amounts of total minerals, thiamine, total free amino acids, and total phenols and DPPH radical scavenging potential of sprouts of all cultivars were higher than those of their seeds. This study showed that higher yield and better quality of red bean sprouts could be obtained with the seeds soaked for 12 h.
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KEYWORD
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Antioxidant activity, Nutritional value, Presoaking time, Red bean sprout, Sprout yield
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