• Korean journal of food and cookery science
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• v.13 no.3
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• pp.369-378
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• 1997

The consumption frequency, preference, purchasing behavior and satisfaction degree for bean sprout were surveyed from the housewives living in Seoul and Kyungki-do area. Most of the subjects (84.3%) took bean sprout less than 4 times per 21 meals. Major reasons for the rare consumption were the poor safety, habitual, and long cooking time, in deceasing order. Packed bean sprout was purchased more in Kyungki-do but unpacked was preferred in Seoul. While the major reason for purchasing unpacked bean sprout was the cheap price (57.8%), that for the packed was the safety (82.00). The most unsatisfactory factor for packed bean sprout was the high price, however, unlabelled additives were the primary concern for the unpacked. The satisfaction degree for the quality was higher in packed bean sprout compared with the unpacked. The most unsatisfactory factor for the quality of both packed and unpacked bean sprout was the overall acceptability, followed by texture, taste, and color.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.173-178
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• 2003

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.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.224-229
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• 2001

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.117-122
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• 1981

Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1248-1256
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• 2007

The present study examined the physiological effects of isoflavone-rich bean sprout on the lipid metabolism of hyperlipidemic rats. Experimental hyperlipidemia was induced by the AIN standard diet with 0.5% cholesterol,9.3% lard and 0.2% sodium cholate in SD rats. Experimental groups consisted of normal control, hyperlipidemic control, 1% or 5% bean sprout powder-supplemented groups, and 0.2% soybean isoflauone extract-supplemented group. Four weeks feeding of isoflavone-rich bean sprout powder or isoflavone extract resulted in a significant lowering of plasma cholesterol and lowering tendency of triglyceride levels. The levels of lipid peroxidation products in the kidney and heart tissues were also lowered by the supplementation of bean sprout powder or isoflavone extract. The activities of hepatic glutathione peroxidase and catalase were increased by the supplementation of bean sprout powder or soybean isoflavone extract. Plasma concentration of vitamin A was significantly raised in the group fed 0.5% bean sprout powder. The results of the study showed that the beneficial effects of isoflavone-rich bean sprout on lipid metabolism of hyperlipidemic animals were comparable with those of soybean isoflavone extract. The positive effect of bean sprout in improving lipid metabolism might be due to the combined action of isoflavone and dietary fiber.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.74-80
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• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.

• The Plant Pathology Journal
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• v.23 no.3
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• pp.174-179
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• 2007

Seedlot disinfection techniques to control mung bean sprout rot caused by Colletoricum acutatum and C. gloeosporioides were evaluated for commercial production scheme. Soaking seedlots in propolis (100 X) and ethanol (20% for 30 min) appeared promising with control values of 85.5 and 80.8 respectively, but still resulted in up to 20% rot incidence. None of the C. acutatum conidia survived through hot water immersion treatment (HWT) for 10 min at temperatures of 55, 60 and $65^{\circ}C$, whereas the effective range of the dry heat treatment (DHT) was $60-65^{\circ}C$. Tolerance of mung bean seedlot, as estimated by hypocotyl elongation and root growth, was lower for HWT than for DHT. Germination and growth of sprouts were excellent over the range of $55-65^{\circ}C\;at\;5^{\circ}C$ intervals, except for HWT at $65^{\circ}C$ for 5 min. At this marginal condition, heat damage appeared so that approximately 2% of seeds failed to sprout to normal germling and retarded sprouts were less than 5% with coarse wrinkled hypocotyls. These results suggested that DHT would be more feasible to disinfect mung bean seedlots for commercial sprout production. Heat treatment at above ranges was highly effective in eliminating the epiphytic bacterial strains associated with marketed sprout rot samples. HWT of seedlot at 55 and $60^{\circ}C$ for 5 min resulted in successful control of mung bean sprout rot incidence with marketable sprout quality. DHT at 60 and $65^{\circ}C$ for 30 min also gave good results through the small-scale sprouting system. Therefore, we optimized DHT scheme at 60 and $65^{\circ}C$ for 30 min, considering the practical value of seedlot disinfection with high precision and accuracy. This was further proved to be a feasible and reliable method against anthracnose incidence and those bacterial strains associated with marketed sprout rot samples as well, through factory scale mung bean sprout production system.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.303-307
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• 2008

Cotyledon Black Decay (CBD) on soybean sprout mimics the black spot due to microbial infection. CBD, not visible or predictable at seedlot state, for some reason, shows up exclusively on cotyledon of soybean sprout during sprouting process. Such an incidence rate fluctuated from 0.8 to 19.5% over three years from 2004. We suspected some pod-infecting anthracnose fungi and/or pod-blight pathogen, or pod-sucking bean bug, one of the major pests of soybean, might have involved, of which we ruled out fungal pathogen because it was preventable through heat treatment, a proven method for seedlot disinfestation. The healthy seeds artificially fed by bean bug for one to seven days were sprouted, and 6 to 41% of the soybean sprout revealed the CBD mimic to those occurred in soybean sprout from previous commercial seedlot screening experiments. This finding is the first report to confirm that bean bug damage to pod at $R_8$ stage is directly responsible for the CBD, which did not concur with any other deleterious effects on sprouting such as reduction in hypocotyls elongation and rooting except unsightly sprout quality. However, earlier feeding either at green pod or greenish yellow pod stage ($R_6$ -early $R_7$ stage) resulted in rather severe damages, which strikingly reduced hypocotyls growth to about one forth to about two third, as well as the reduction in rates of seed germination.