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Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking

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Abstract

This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of ‘Arari’ and ‘Geomguseul’ on day 7 were highest with the seeds soaked for 12 h. For ‘Chungju’, the yields from the seeds soaked for 12 and 24 h were not significantly (p > 0.05) different. Longer hypocotyls and shorter roots, which are also desirable characteristics of good sprouts, were also found in the sprouts with 12 h of seed soaking. The amounts of total minerals, thiamine, total free amino acids, and total phenols and DPPH radical scavenging potential of sprouts of all cultivars were higher than those of their seeds. This study showed that higher yield and better quality of red bean sprouts could be obtained with the seeds soaked for 12 h.

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Acknowledgements

This study was supported by the Research Fund, 2017 of Kyungpook National University, Daegu, Korea.

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Authors and Affiliations

  1. School of Applied Biosciences, Kyungpook National University, Daegu, 41566, Korea

    Ji-Hye Mun, Yong-Sung Park & Dong-Hyun Shin

  2. International Institute of Research and Development, Kyungpook National University, Daegu, 41566, Korea

    Il-Doo Kim

  3. National Institute of Crop Science, Rural Development Administration, Miryang, 50424, Korea

    Sanjeev Kumar Dhungana

  4. Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do, 27478, Korea

    Jeong-Ho Kim

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  1. Ji-Hye Mun
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  2. Il-Doo Kim
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  3. Sanjeev Kumar Dhungana
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Correspondence to Dong-Hyun Shin.

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Mun, JH., Kim, ID., Dhungana, S.K. et al. Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking. Food Sci Biotechnol 29, 197–206 (2020). https://doi.org/10.1007/s10068-019-00657-x

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  • DOI: https://doi.org/10.1007/s10068-019-00657-x

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