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http://dx.doi.org/10.3746/jkfn.2002.31.6.1150

Quantity Analysis of Nutrients in Soybean Sprouts Cultured with Germanium  

김은정 (부산대학교 식품영양학과 및 김치연구소)
이경임 (양산대학 호텔조리과)
박건영 (부산대학교 식품영양학과 및 김치연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.6, 2002 , pp. 1150-1154 More about this Journal
Abstract
This study was carried out to evaluate the nutritional value of soybean sprouts cultured in water with germanium. In the germanium treated soybean sprouts (GSP), the contents of moisture and ash were higher than those of control group (germanium non-treated soybean sprouts), with 88.7~90.2% and 16~24%, respectively. The contents of dietary fiber, vitamin C and total phenol of GSP were also higher than those of control group especially with more than 20~40% in total phenol being contained. Minerals of soybean sprouts were considerably increased during S-day cultivation. Of minerals, the contents of calcium and iron in GSP were higher than in the control. In particular there was no germanium in control group, but on the other hand, GSP had germanium of 159 ppm. Therefore, it may be suggested that, soybean sprout with germanium is better than soybean sprout without germanium in terms of nutrition.
Keywords
germanium; soybean sprouts; dietary fiber; vitamin C; total phenol;
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Times Cited By KSCI : 1  (Citation Analysis)
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