Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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.

Keywords

References

  1. Anderson RL, Wolf WJ. 1995. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J Nutr 125: 5815-588S
  2. Coward L, Barnes NC, Setchell KDR, Barnes S. 1993. Genistein, daidzein and their glucoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem 31: 392-396
  3. Jalili T, Wildman REC, Medeiros DM. 2001. Dietary fiber and coronary heart disease. In Handbook of Nutraceuticals and Functional Foods. Wildman REC, ed. CRC Press, Boca Raton. p 281-293
  4. Gallaher DD, Schneeman BO. 2002. Dietary fiber. In Present Knowledge in Nutrition. 8th ed. ILSI, Washinton DC.p 83-91
  5. Spiller GA, Spiller M. 2001. Colon Cancer: Dietary fiber and beyond. In Handbook of Nutraceuticals and Functional Foods. Wildman REC, ed. CRC Press, Baca Raton. p 497-500
  6. Wildman REC, Medeiros DM. 2000. Detary fiber classification and food sources. In Advanced Human Nutrition. CRC Press, Boca Raton. p 88-91
  7. Rural Development Administration (RDA). 1994. Off-season cultivation technology of field crop
  8. Suh SK, Kim HS, Jo SK, Oh YJ, Kim SD, Jang YS. 1995. Effect of different cultural conditions on growing characteristics of soybean sprouts. Korean Soybean Digest 12: 75-84
  9. Kim YH, Hwang YH, Lee HS. 2003. Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J Food Sci Technol (in press)
  10. AOAC. 1997. Official methods of analysis. 16th ed. Vol II, Section 45.4.07, Method 985.29
  11. AOAC. 1990. Official method of analysis. 13th ed. Association of official analytical chemists, Arlington, VA. P 324
  12. Kim EH, Maeng YS, Woo SJ. 1993. Dietary fiber contents in some cereals and pulses. Korean J Nutr 26: 98-106
  13. Hwang SH, Sung CJ, Kim JI. 1995. Analysis of dietary fiber content of common Korean foods. J Korean Soc Food Nutr 24: 396-403
  14. Kim CH, Park JS, Sohn HS, Chung CW. 2002. Determination of isoflavone, total saponin, dietary fiber, soy oligosaccharides and lecithins from commercial soy products based on the one serving size -some bioactive compounds from commercialized soy products. Korean J Food Sci Technol 34: 96-102
  15. Nishimune T, Sumimoto T, Yakusiji T, Kunita N, Ichikawa T, Doguchi M, Nakahara S. 1991. Determination of total dietary fiber in Japanese Foods. J Assoc Off Anal Chem 74: 350-359
  16. Hwang SH, Kim JI, Sung CJ. 1996. Analysis of insoluble and soluble dietary fiber content of common Korean foods consumed by Korean male college students. Korean J Nutr 29: 278-285
  17. Kim SD, Kim SH, Hong EH. 1993. Composition of soybean sprout and its nutritional value. Korean Soybean Digest 10: 1-9

Cited by

  1. Effects of Isoflavone-Rich Bean Sprout on the Lipid Metabolism of the Ethanol-Treated Rats vol.36, pp.12, 2007, https://doi.org/10.3746/jkfn.2007.36.12.1544