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Analysis of Dietary Fiber of 66 Korean Varieties of Sprout Beans and Bean Sprouts

  • Lee, Kyung-A (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Cho, Young-Ae (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Hwang, Young-Hyun (Department of Agronomy, Kyungpook National University) ;
  • Lee, Hye-Sung (Department of Food Science & Nutrition, Kyungpook National University)
  • Published : 2003.06.01

Abstract

The present study was conducted to determine a high-fiber variety of sprout bean and bean sprout. Sixty-six varieties of Korean sprout beans and thirty varieties of Korean bean sprouts were analyzed for their total dietary fiber (TDF) using a combination of enzymatic and gravimetric methods adopted by AOAC. The average and range of the TDF contents of the 66 varieties of sprout beans were 21.73$\pm$2.43% and 16.60~29.2% (dry basis), respectively. The top five types of sprout beans with high TDF anions the 66 samples were KLG10658 (29.2%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.465%) and Samnamkong (24.94%). The mean TDF content of sprout beans was relatively high in the variety with yellow seed coat color and a smaller seed size (<15 g/100 seeds) than the ones with other colors and of medium or large seed size. The average and range of the TDF content of the 30 varieties of bean sprouts were 24.48$\pm$3.9% and 18.3~33.38%, respectively. Dawonkong sprouts showed the highest TDF content (33.38%). The average TDF content of bean sprouts was 1.16 times higher than that of the corresponding seed beans. The TDF content of bean sprouts did not significantly change during the days of culture. The TDF content in the different parts of the bean sprout were high in the order of roots, hypocotyl and cotyledon.

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