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

Lee, Kyung-A; Cho, Young-Ae; Hwang, Young-Hyun; Lee, Hye-Sung

doi:10.3746/jfn.2003.8.2.173

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

Nutraceuticals and food, v.8 no.2, 2003년, pp.173 - 178

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)

Abstract ▼ AI-Helper

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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문제 정의

Previously, we determined the contents of isoflavone for sixty-six varieties of Korean sprout beans and 30 varieties of bean sprouts (9) to find a high-isoflavone variety of sprout beans and bean sprouts. The purpose of this study is to determine the dietary fiber content for the same samples of beans and bean sprouts in order to select a high-fiber variety of sprout beans and bean sprouts. The changes in TDF content of bean sprouts during cultivation and TDF contents in different parts of bean sprout were also determined in the present study.

제안 방법

Five varieties of beans (KLG 10621, KLG 10873, KLG 11078, KLG 10783, KLG11051) were randomely selected from the high-isoflavone varieties (9) and were cultivated for 6 days. The time-course changes in the average TDF content of bean sprouts during a 6-day cultivation period is 아2디vn in Table 4 and Fig.

대상 데이터

Sixty-six varieties of sample sprout beans were kindly provided by the Department of Agronomy, Kyungpook National University, Daegu, Korea. Thirty varieties of sample beans including 14 high-isoflavone varieties (9) and 16 Korean improved lines were used for cultivation of bean sprout.

데이터처리

3)'Different superscripts in the same column indicate significant difference (p <0.05) between groups by Duncan's multiple comparison test.
3)'Different superscripts in the same column indicate significant difference (p <0.05) between groups by Duncan's multiple comparison test.
4) Different superscripts in the same column indicate significant difference (p<0.05) between groups by Duncan's multiple comparison test.

이론/모형

The crucibles containing the residue were dried overnight in a 105℃ air oven, and cooled in a desiccator and weighed. The residues from two samples and two blanks were analyzed for protein by the micro-Kjeldahl method (11) using 6.25 as the factor to convert nitrogen determined in the analysis to protein. The residues from the other two samples and two blanks were ashed for 5 hr at 525℃, cooled in a desiccator, and weighed.
TDFAB-3). This procedure for the determination of total dietary fiber is based on the method published in the 16th Edition of the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) (10).

성능/효과

The TDF content of sixty-six varieties of sprout beans based on dry weight is shown in Table 1. The amount of the TDF of 66 varieties of sprout beans ranged from 16.60% in Saebyul bean to 29.2% in KLG10658, with an average of 21.73 ±2.43%. The top five varieties with the highest TDF contents among the 66 samples were KLG10658 (29.
94%). The average and range of the TDF content of the 30 sample bean sprouts were 24.48 ±3.9% and 18.3 ~ 33.38% in dry basis, respectively. Dawonkong sprouts showed the highest TDF content (33.
The TDF content of 30 varieties of medium-sized sprout bean응 were compared, based on seed coat color (Table 2). The mean TDF content of the varieties with yellow, black, green, brown and mixed color seed coat showed 2151 ±0.64%, 21.36 + 0.56%, 21.56 + 0.64%, 21.31 ±1.1% and 20.83 ±0.32%, respectively. There was no significant difference in the TOF values by the different color seed coats.
2% in dry basis, respectively. The top five types of sprout beans with high TDF content were KLG10658 (29.2%), Dawonkong (28.46%), Soho- kong (25.66%), Moohankong (25.46%) and Samnamkong (24.94%). The average and range of the TDF content of the 30 sample bean sprouts were 24.
43%. The top five varieties with the highest TDF contents among the 66 samples were KLG10658 (29.15%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.46%) and Samnamkong (24.94%).

참고문헌 (17)

Anderson RL, Wolf WJ. 1995. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J Nutr 125: 5815-588S
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
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
Gallaher DD, Schneeman BO. 2002. Dietary fiber. In Present Knowledge in Nutrition. 8th ed. ILSI, Washinton DC.p 83-91
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
Wildman REC, Medeiros DM. 2000. Detary fiber classification and food sources. In Advanced Human Nutrition. CRC Press, Boca Raton. p 88-91
Rural Development Administration (RDA). 1994. Off-season cultivation technology of field crop
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
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)
AOAC. 1997. Official methods of analysis. 16th ed. Vol II, Section 45.4.07, Method 985.29
AOAC. 1990. Official method of analysis. 13th ed. Association of official analytical chemists, Arlington, VA. P 324
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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
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
Kim SD, Kim SH, Hong EH. 1993. Composition of soybean sprout and its nutritional value. Korean Soybean Digest 10: 1-9

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DOI : 10.3746/jfn.2003.8.2.173 [무료]
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