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Light Quality on Nutritional Composition and Isoflavones Content in Soybean Sprouts  

Chi Hee Youn (Department of Applied Life Science, College of Life and Environment Science, Konkuk University)
Roh Jae-Seung (Green Kongaul Laboratory)
Kim Jung Tae (National Institute of Crop Science, RDA)
Lee Sun Joo (Department of Applied Life Science, College of Life and Environment Science, Konkuk University)
Kim Mi Jung (Honam Agricultural Research Institute, NICS)
Hahn Sang Joon (Department of Applied Life Science, College of Life and Environment Science, Konkuk University)
Chung Ill Min (Department of Applied Life Science, College of Life and Environment Science, Konkuk University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.6, 2005 , pp. 415-418 More about this Journal
Abstract
This objective of this study was to determine the characteristics of nutrition and isoflavone under light with soybean sprouts. Crude protein and crude fat content in green soybean sprouts were higher than common soybean sprouts. Aspartic acid and vitamin $B_1$, $B_2$, C and E content in green soybean sprouts were much higher than general. Green soybean sprouts had crude fiber con­tent slightly larger than normal. Mineral and vitamin C content in isomeal were three to five times larger than aspameal. Daidzein content in green soybean sprouts was 82.3 times larger than soybean seed. Also genistein content was increased 17.5 times.
Keywords
soybean; soybean sprouts; light; isoflavone;
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