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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(2): 197-206
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
Ji-Hye Mun1 • Il-Doo Kim2 • Sanjeev Kumar Dhungana3 • Yong-Sung Park1 • Jeong-Ho Kim4 • Dong-Hyun Shin1
1 School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea 2 International Institute of Research and Development, Kyungpook National University, Daegu 41566, Korea 3 National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea 4 Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do 27478, Korea
ABSTRACT
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.
KEYWORD
Antioxidant activity · Nutritional value · Presoaking time · Red bean sprout · Sprout yield
Food Science and Biotechnology 2020 ; 29(2): 197-206
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