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B‐group vitamin and mineral contents of soybeans during kinema production
Author(s) -
Sarkar Prabir K,
Morrison Elizabeth,
Tinggi Ujang,
Somerset Shawn M,
Craven Graham S
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199812)78:4<498::aid-jsfa145>3.0.co;2-c
Subject(s) - chemistry , food science , vitamin , thiamine , fermentation , riboflavin , dry matter , high performance liquid chromatography , zoology , chromatography , biochemistry , biology
Concentrations of several B‐group vitamins, determined by high‐performance liquid chromatography (HPLC), and minerals, determined by inductively coupled plasma atomic emission spectroscopy (ICP‐AES), in soybeans during different kinema production stages were compared. After soaking soybeans in water, thiamine (B 1 ) content decreased, whereas riboflavin (B 2 ) content remained unchanged. Cooking had no influence on the B 1 content, but it enhanced the level of B 2 and niacin (B 3 ). Incubation of beans at 37°C for 48 h, when mixed with Bacillus subtilis , caused an increase in concentration of both B 1 and B 2 . Vitamin B 1 levels decreased when either Enterococcus faecium accompanied B subtilis or the temperature was elevated for 18 h fermentation. Traditionally prepared kinema contained 8 mg B 1 , 12 mg B 2 , 45 mg B 3 , 683 mg Ca, 4 mg Cu, 18 mg Fe, 494 mg Mg, 10 mg Mn, 1257 mg P, 2077 mg K, 13 mg Zn and <0·5 mg of Cd, Cr, Pb, Ni and Na per kg dry matter. While the vitamin B 1 content was significantly ( P <0·05) higher, the contents of vitamins B 2 and B 3 were significantly ( P <0·05) lower in raw soybeans than those in kinema. Mineral concentrations were 3·1–8·3 times higher in raw soybeans than in kinema. © 1998 Society of Chemical Industry.