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Analyses of chemical constituents and chlorophylls of soy sprouts
Author(s) -
Lee Kyongae,
Kim Yongho
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1025.5
Subject(s) - cotyledon , hypocotyl , chemistry , chlorophyll , soy protein , food science , cultivar , botany , horticulture , biology
The present study investigated chemical compositions and chlorophylls(a and b) in soy sprout by the parts (cotyledon and hypocotyls) and cooking. Soy sprouts cultivated with five soybean cultivars(Nokchaekong, Dawonkong, Seonamking, Oriatae and Pungsannamulkong) in a lab and then used for analyses. Carbohydrate, protein, lipid and ash were found more, while moisture found lesser, in the cotyledon than in the hypocotyl of fresh soy sprout, regardless of the soybean cultivars. There was only a small difference between fresh and cooked soy sprouts in chemical compositions. Each soy sprout showed different tendency in chlorophyll a and b contents in both cotyledon and hypocotyl parts. In case of fresh soy sprout, chlorophyll a in cotyledon and hypocotyl were 3.31(Orialtae)~9.07(Nokchaekong) and 0.35(Seonamkong)~1.06(Nokchaekong)ug/g, respectively, whereas chlorophyll b in them were 5.99(Orialtae)~15.90(Nokchaekong) and 0.64(Seonamkong)~1.77(Nokchaekong)ug/g, respectively. Cooking made reduction in contents of chlorophylls. These results demonstrated that the cotyledon of fresh soy sprout could be a good dietary source with its high content of chlorophyll.