• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.309-315
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• 2003

Nutritional composition, contents of phenolic compounds, and antioxidative activities of small black soybean were investigated. Proximate composition of the soybean was crude fat, crude protein, carbohydrate, and crude ash at 15.9, 34.7, 38.5, and 3.7%, respectively. Potassium was the predominant mineral, followed by phosphorus, calcium, and magnesium. Glucose and galactose were the major sugars. Twelve different kinds of fatty acids were identified in whole soybean, dehulled soybean, and soybean hull. The 75% methanol and ethyl acetate extract fractions from the soybean hull contained total phenolic compounds at 4.64 and 13.53 g/100 g, respectively. The methanol extract of soybean hull showed strongest antioxidative activity among samples tested. Ethyl acetate fraction of the soybean hull exhibited DPPH radical scavenging activity at level similar to those of ${\alpha}-tocopherol$ and BHT. Phenolic compounds were the major biological components in the soybean hull. These results suggest that small black soybean can be used as a new material for functional food.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.854-859
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• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Natural Product Sciences
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• v.13 no.3
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• pp.263-267
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• 2007

The mast cell-mediated immediate-type allergic reaction is involved in many allergic diseases such as asthma, allergic rhinitis, and sinusitis. The discovery of drugs for the treatment of mast cell-mediated immediate-type allergic diseases is a very important subject in human health. In this study, we investigated the effect of small black soybean (Glycine max Merr.) (Leguminosae) on mast cell-mediated allergic reaction and pro-inflammatory cytokine secretion. Small black soybean (SBS) inhibited compound 48/80-induced systemic reaction. SBS attenuated immunoglobulin (Ig) E-mediated local allergic reaction. In addition, SBS decreased the phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated tumor necrosis factor $(TNF)-{\alpha}$ and interleukin (IL)-8 secretion in human mast cells. These results indicate that SBS may be beneficial in the treatment of mast cell-mediated immediate-type allergic reactions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.203-208
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• 1997

To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.239-248
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• 2007

Although high nutritional values and continuous identification of important functional substances of soybean [Glycine max (L.) Merrill.] promote consumption of soybean products worldwide, informations on quality of brand soybean is not enough for consumers. Total of 100 brand soybeans [32 for soypaste and source, 45 black testa (lage), and 17 black testa (small) or medicinal soybean and beansprout soybean] were collected at supermarkets and several external quality factors were analyzed. Brand soybeans were marked with the environmental friendly and intimating words along with soybean (white or yellow), black soybean (black-, frost-, late frost-, green or inner-green-), medicinal soybean and beansprout soybean. Among 100 brand soybeans 30% was 1 kg package and 59% was 500 g package, difference between printed and actual weights of 70% brand soybeans was ${\pm}1%$ and weights of 2/3 of brand soybeans were higher than printed weight. Range of 100 seed weights of soypaste and source, black testa (large) and black testa (small) and beansprout soybeans were $23.7{\sim}47.8g$, $21.9{\sim}44.5g$ and $9.5{\sim}15.0g$, respectively. Although ranges of 100 seed weights of soypaste and source and black testa (large) soybeans were similar, 63% of soypaste and source were less than 29 g, while 78% of black testa (large) soybeans were higher than 30 g. Although average and highest percentages of seeds separated with 6.7 mm sieve were similar with 87.4% and 99.9% for soypaste and source soybean and 86.5% and 99.5% for black testa (large) soybean, respectively, the lowest percentages were 70.7% for soypaste and source soybean and 14.4% for black testa (large) soybean. When 100 seed weight was greater than 35 g, 90% of seeds were remained on 6.7 mm sieve. On the other hand 100 g weight and percentage of seeds remained on 6.7 mm sieve showed significantly positive correlations [r=0.7488** for soypaste and source soybean and r=0.7874** for black testa (large) soybean when 100 seed weight was $20{\sim}30g$. Based on hilum color and/or appearance, 76% of brand soybeans collected (more than 90% in yellow testa soybeans) were found to be mixed more than 10% with other cultivars or landraces. Foreign materials such as sand, piece of clothe, wood piece, dead insects, other soybeans were found in 20% of brand soybeans. Average test weight of brand soybeans was 762g $L^{-1}$ with a range of $645{\sim}820g\;L^{-1}$. Soybeans from local markets were as good as brand soybeans in 100 seed weight, uniformity of seeds, weight of foreign materials and test weight.

• Korean Journal of Environmental Biology
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• v.34 no.4
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• pp.346-352
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• 2016

To investigate the oviposition preference and development of azuki bean weevil (Callosobruchus chinensis L.), the following six different leguminous seeds were used in this study: red bean (Vigna angularis (Willd.) Ohwi & Ohashi), black soybean (Glycine max (L.) Merr.), soybean (Glycine max (L.) Merr.), seoritae (Glycine max (L.) Merr.), small black bean (Rhynchosia nulubilis) and kidney bean (Phaseolus vulgaris var. humilis Alef.). In the study of oviposition preference, the numbers of eggs per leguminous seed on red bean, black soybean, soybean, seoritae and small black bean were 1.23, 0.61, 0.69, 1.05 and 1.13, respectively. The maximum daily number of eggs was observed at 48 hours and the minimum was at 96 hours. According to each host leguminous seed, developmental time for each host seed was different. The shortest adult emergence time was on red bean (25.27 days). The other five leguminous seeds increased or doubled the adult emergence time. Adult emergence rates feeding on red bean, seoritae, black soybean, soybean, small black bean were 83.33%, 28.23%, 27.87%, 20.44%, and 11.59%, respectively. Emergence rate on red bean was four times higher than the rate on other seeds. The longevity of emerged female adults was almost all longer than that of males. The male adults weighed the lowest of feeding on small black bean. Female adults weighed the lowest of feeding on soybean. Adult weights were the heaviest for both males and females feeding on red bean. As a result, hosts of azuki bean weevil could decrease oviposition rate, emergence rate, adult longevity, and adult weight but increase emergence time. Especially in kidney bean, adult was not completely emerged. No eggs were laid. These results suggest that there might be emergence inhibitors in kidney bean. These imformation might be used to control damages caused by azuki bean weevils.

• Journal of Life Science
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• v.11 no.3
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.1
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• pp.81-88
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• 2006

The 117 soybean cultivars were collected from nine provinces in Korea, and various seed quality traits along with isoflavone contents were evaluated to elucidate their relationship. The 100-seed weight of the black soybean (31.2 g) was significantly higher (p<0.05) than yellow soybeans (28.6 g). The composition of genistein, daidzein, and glycitein accounted for 75.8, 22.8, and 1.4 % of total isoflavone in yellow soybean cultivars, while their compositions in black soybeans were 58.5, 39.7, and 1.8%, respectively. The mean contents of total isoflavone in yellow and black soybean were $l,561.6{\mu}g\;g^{-1}\;and\;l,018.3{\mu}g\;g^{-1}$. The isofalvone content showed significant variation among cultivars when classified by the seed size. In the yellow soybeans, total isoflavone content was higher in small size soybean cultivars $(1,776.0{\mu}g\;g^{-1})$ and medium size soybean cultivars $(1,714.3{\mu}g\;g^{-1})$ compared to large size ones $(1,518.5{\mu}g\;g^{-1})$. Genistein content was proved as the major factor determining the relationship between isoflavone content and 100-seed weights (r =-0.206*). Daidzein and glycitein, however, showed no significant relationship with the 100-seed weights. Isoflavone content was not significantly correlated with color parameters L (lightness) and a (redness) values, but color parameter b (yellowness) was positively correlated with glycitein (r=0.264*) in the yellow soybeans, while its negative correlation between daidzein (r=-0.245*) and total isoflavone (r=-0.256*) were observed in black soybeans. However, these findings suggested that the seed color value may not serve as an effective parameter for estimating the isoflavone intensity of the soybeans. Variation of protein and lipid contents between yellow soybeans (n=58) and black soybeans (n=59) was relatively stable, however, protein and lipid contents have no significant relationship with isoflavone content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.2
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• pp.202-213
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• 1997

In order to find out a high potential black soybean lines, of which demand has been increasing in Korea, twenty eight local cultivars were evaluated on agronomic characteristics and the classification of the cultivars was made by the cluster analysis. Days to maturity and days to growing of black soybeans were widely ranged from 58 to 82 days, and 117 to 148 days, respectively. Late maturing group showed over 140 maturity days, and heavy 100 seed weight. There was shown low yield potential in late maturing group, and growing days was positively correlated with flowering days, days to maturity, 100-seed weight and stem length, respectively. From the principal component analysis upper two components composed 76.5％ cumulative eigen value to total. Nine varietal groups were identified in relations to their affinity of the black soybeans. Selected black soybeans, Namhae-2 and Hamyang-l were field-tested and those characteristics of many pod, small seed and high yield were found out to be suitable for sprouting.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.