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首页> 外文期刊>African Journal of Biotechnology >Enhancement of yield and nutritional value of soybean sprouts by persimmon fruit powder
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Enhancement of yield and nutritional value of soybean sprouts by persimmon fruit powder

机译：柿果粉提高大豆芽的产量和营养价值

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摘要

Large amount of soybean sprouts has been produced for human consumption in Korea for a long time. Various techniques and production methods have been implied to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of persimmon fruit powder treatment on yield and nutritional value of soybean sprouts. The sprout yield was increased by 16% with the addition of 5% (w/v) persimmon fruit powder during seed soaking. Vitamin C and polyphenol content were significantly (p<0.05) increased. Similarly, essential as well as total amino acid content were also enhanced. However, the moisture content and DPPH radical scavenging potential of soybean sprout were not significantly affected. On the other hand, the mineral elements especially potassium and calcium content were reduced with the application of persimmon fruit powder. The results of the present study suggest that addition of persimmon fruit powder could improve the yield, vitamin C and amino acid content, and antioxidant potential of soybean sprouts.
机译：长期以来，韩国已经生产了大量供人们食用的豆芽。已经暗示了各种技术和生产方法以提高大豆芽的质量和产量。本研究的目的是研究柿子果粉处理对大豆芽苗产量和营养价值的影响。在种子浸种期间添加5％（w / v）柿子果粉，可使豆芽产量提高16％。维生素C和多酚含量明显增加（p <0.05）。同样，必需氨基酸和总氨基酸含量也得到提高。然而，大豆芽的水分含量和DPPH自由基清除潜能并未受到显着影响。另一方面，柿果粉的使用减少了矿物质元素，尤其是钾和钙的含量。本研究结果表明，添加柿果粉可以提高大豆芽的产量，维生素C和氨基酸含量以及抗氧化能力。

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