Abstract
Large amount of soybean sprouts has been produced for human consumption in Korea for a long time. Various techniques and production methods have been implied to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of persimmon fruit powder treatment on yield and nutritional value of soybean sprouts. The sprout yield was increased by 16% with the addition of 5% (w/v) persimmon fruit powder during seed soaking. Vitamin C and polyphenol content were significantly (p<0.05) increased. Similarly, essential as well as total amino acid content were also enhanced. However, the moisture content and DPPH radical scavenging potential of soybean sprout were not significantly affected. On the other hand, the mineral elements especially potassium and calcium content were reduced with the application of persimmon fruit powder. The results of the present study suggest that addition of persimmon fruit powder could improve the yield, vitamin C and amino acid content, and antioxidant potential of soybean sprouts. Key words: Persimmon fruit powder, nutritional value, soybean sprout, yield.
Highlights
Soybean is one of the important crops that has been included in Asian cuisine for centuries and is suggested to be included in Western diets because of their beneficial health effect (Sgarbieri, 1989)
The sprout yield was increased by 16% with the addition of 5% (w/v) persimmon fruit powder during seed soaking
The results of the present study suggest that addition of persimmon fruit powder could improve the yield, vitamin C and amino acid content, and antioxidant potential of soybean sprouts
Summary
Soybean is one of the important crops that has been included in Asian cuisine for centuries and is suggested to be included in Western diets because of their beneficial health effect (Sgarbieri, 1989). Reports show that certain undesirable constituents, such as trypsin, chymotrypsin, lipoxygenase activity, phytic acid and oligosaccharides could be eliminated or reduced during germination in soybeans (Shi et al, 2010; Quinhone and Ida, 2015). Soybean sprouts have widely been consumed as an important vegetable in Korea for a long time. Huge amount of soybean sprouts is produced in Korea for human consumption (Hwang et al, 2004). Simple technology and considerably short time requirement are other advantages of soybean sprout production. Availability of functional foods in soybean sprouts is another reason for its high demand (Kim et al, 2004)
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