Light Quality on Nutritional Composition and Isoflavones Content in Soybean Sprouts
2005
Chi, H.Y. (Konkuk University, Seoul, Republic of Korea) | Roh, J.S. (Green Kongaul Laboratory, Icheon, Republic of Korea) | Kim, J.T. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Lee, S.J. (Konkuk University, Seoul, Republic of Korea) | Kim, M.J. (Honam Agricultural Research Institute, NICS, Iksan, Republic of Korea) | Hahn, S.J. (Konkuk University, Seoul, Republic of Korea) | Chung, I.M. (Konkuk University, Seoul, Republic of Korea), E-mail: [email protected]
This objective of this study was to determine the characteristics of nutrition and isoflavone under light with soybean sprouts. Crude protein and crude fat content in green soybean sprouts were higher than common soybean sprouts. Aspartic acid and vitamin B₁, B₂, C and E content in green soybean sprouts were much higher than general. Green soybean sprouts had crude fiber content slightly larger than normal. Mineral and vitamin C content in isomeal were three to five times larger than aspameal. Daidzein content in green soybean sprouts was 82.3 times larger than soybean seed. Also genistein content was increased 17.5 times.
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