Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash

대나무 회분 첨가 콩나물의 성분변화

  • Kim, Jin Young (Jeollanamdo Institute of Health and Environment) ;
  • Park, Jong Soo (Jeollanamdo Institute of Health and Environment) ;
  • An, Yang Joon (Jeollanamdo Institute of Health and Environment) ;
  • Yang, Soo In (Jeollanamdo Institute of Health and Environment) ;
  • Park, Jung Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University) ;
  • Na, Hwan Sik (Jeollanamdo Institute of Health and Environment)
  • 김진영 (전라남도 보건환경연구원) ;
  • 박종수 (전라남도 보건환경연구원) ;
  • 안양준 (전라남도 보건환경연구원) ;
  • 양수인 (전라남도 보건환경연구원) ;
  • 박정숙 (광주여자대학교 대체의학과) ;
  • 나환식 (전라남도 보건환경연구원)
  • Received : 2016.03.14
  • Accepted : 2016.06.15
  • Published : 2016.06.30
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Abstract

Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.

Keywords

References

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