Contents of Minerals and Vitamines in Soybean Sprouts

Youn, Jung-Eun; Kim, Hee-Seon; Lee, Kyong-Ae; Kim, Yong-Ho

doi:10.7740/kjcs.2011.56.3.226

Cited by 14 publications

(7 citation statements)

References 4 publications

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“…They also contain high amounts of macro-and micro-elements such as sodium, zinc, copper, potassium, iron, phosphorus, magnesium and manganese. These constituents are distributed in the hypocotyls and cotyledons in varied amounts depending on the soybean variety (Plaza et al 2003;Youn et al 2011). Consumption of soybean sprouts provide numerous health benefits like reducing the risk of cardiovascular diseases and cancer, due to the presence of several health-promoting phytochemicals with high antioxidant properties (Prakash et al 2007).…”

Section: Health Benefits and Nutritional Composition Of The Soybean Smentioning

confidence: 99%

“…Many experiments have revealed that sprouting significantly improves content of Table 2. Differences in the vitamin and mineral content in soybean seed and sprouts (Plaza et al 2003 these vitamins (Plaza et al 2003;Youn et al 2011). For instance, Collins and Sanders (1976) reported that vitamin B1 content in soybean sprouts was 2-times higher than in the raw seeds.…”

Section: Vitamin Contentmentioning

confidence: 99%

“…Also, vitamin C content increased 4 to 20 times during 4-5 days of germination (Plaza et al 2003) ( Table 2). Higher levels of vitamin C were observed in hypocotyls than in the cotyledons (Youn et al 2011). Normally, the soybean seeds contains an average of 2 mg/100 g of vitamin C, but increased up to 11 mg/100 g after 5 days of sprouting (Liu 1999).…”

Section: Vitamin Contentmentioning

confidence: 99%

“…Soybean sprouts contain different minerals like Zn, Na, Fe, Ca, and others which are important for human nutrition. In sprouts, these minerals are largely distributed between hypocotyls and cotyledons in variable amounts (Youn et al 2011). Differences in the soybean mineral concentrations between dry seed and sprouts are shown in Table 2.…”

Section: Mineral Contentmentioning

confidence: 99%

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Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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Soybean [Glycine max (L.) Merr.] sprouts are highly digestible and a year around vegetable suitable for human consumption. Sprouting process causes a number of biochemical changes inside the seed, resulting in the accumulation of various primary and secondary metabolites. Due to such changes, sprouts contain high levels of health-promoting phytochemicals as compared to other vegetables. Sprouts are an excellent source of protein, amino acids, and vitamins, which provide numerous health benefits. Due to such advantages, soybean sprouts have been preferred as a part of daily diets in Korea and quality soybean sprouts are in high demand in the edible food market. To produce high quality soybean sprouts, several factors, including the choice of the variety, health benefits from sprout phytonutrients and inherent genetic variation for the sprout-related traits of the variety need to be considered. In this review, we have summarized literature on soybean sprout components, the health benefits, changes in nutritional factors during the sprouting process and the genetic variation among the cultivars developed for sprout usage. We have also reviewed procedures and factors like seed characteristics, temperature, chemical applications that influence the sprouting process. The information collectively presented here will be useful for understanding the progress of soybean cultivars developed for soybean sprout development and use.

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Section: Health Benefits and Nutritional Composition Of The Soybean Smentioning

confidence: 99%

Section: Vitamin Contentmentioning

confidence: 99%

Section: Vitamin Contentmentioning

confidence: 99%

Section: Mineral Contentmentioning

confidence: 99%

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Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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“…지방산 분석은 Hewlett Packard의 HP 6890 GC SYSTEM(U.S.A)을 사용하여 FID 검출기와 HP-capillary column, 온도 300℃ 조건에서 분석하였으며 , Ca, K, Na, Fe, Mg, Mn, Cu, Zn 등 무기이온 함량 은 건식 회화법(AOAC)을 이용하여 시료 전처리를 한 후 Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES, ICPS-7500, Shimadzu, Japan)로 분석 정량하였 다 (Youn et al, 2011). 총 식이섬유 함량은 MES/TRIS buffer와 효소법으로 분석하였으며 , Vitamin C와 Vitamin B 함량은 YMC-PACK Pro C18 칼럼을 사용 한 HPLC를 이용하여 540 nm 와 210 nm 파장에서 분석하 였다 (Youn et al, 2011 …”

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Analysis of Chemical Factors Determining Taste of Soybean Sprouts

황인택¹,

이경애²,

김희선³

et al. 2013

Korean Journal of Crop Science

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Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

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