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.
Similar content being viewed by others
References
Adhikari B, Dhungana SK, Ali MW, Adhikari A, Kim ID, Shin DH. Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts. Food Sci. Biotechnol. 27: 1275-1284 (2018)
Amarowicz R, Estrella I, HernANdez T, Troszyńska A. Antioxidant activity of extract of adzuki bean and its fractions. J. Food Lipids 15: 119-136 (2008)
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)
Devi CB, Kushwaha A, Kumar A. Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). J. Food Sci. Technol. 52: 6821-6827 (2015)
Dhakal R, Bajpai V, Baek K. Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43: 1230-1241 (2012)
Eitenmiller RR, Landen Jr. WO. Vitamin analysis for the health and food sciences. CRC Press, Boca Raton, FL, USA. pp. 291-324 (2016)
Frankle EN, Meyer AS. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80: 1925-1941 (2000)
Ganz T. Systemic iron homeostasis. Physiol. Rev. 93: 1721-1741 (2013)
Ghavidel RA, Prakash J. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Sci. Technol. 40: 1292-1299 (2007)
Gohara AK, Souza AH, Gomes ST, Souza NE, Visentainer JV, Matsushita M. Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach. Ciênc. Agrotec. 40: 104-113 (2016)
Gulewicz P, Martinez-Villaluenga C, Frias J, Ciesiołka D, Gulewicz K, Vidal-Valverde C. Effect of germination on the protein fraction composition of different lupin seeds. Food Chem. 107: 830-844 (2008)
Houston MC, Harper KJ. Potassium, magnesium, and calcium: their role in both the cause and treatment of hypertension. J. Clin. Hypertens. 10: 3-11 (2008)
Je JY, Park PJ, Jung WK, Kim SK. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem. 91: 15-18 (2005)
Jeong YS, Dhakal KH, Lee JD, Hwang YH. Selection of superior lines based on the practical and useful characteristics in Korean indigenous soy sprout germplasm. Korean J. Breed. Sci. 39: 20-26 (2007)
Kim ID, Dhungana SK, Kim JH, Ahn H, Kim HR, Shin DH. Enhancement of yield and nutritional value of soybean sprouts by persimmon fruit powder. Afr. J. Biotechnol. 15: 2490-2496 (2016)
Kitano‐Okada T, Ito A, Koide A, Nakamura Y, Han KH, Shimada K, Fukushima M. Anti‐obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects. J. Sci. Food Agric. 92: 2644-2651 (2012)
Lestari P, Kang YJ, Han KS, Gwag JG, Moon JK, Kim YH, Lee YH, Lee SH. Genome-wide single nucleotide polymorphism discovery and validation in adzuki bean. Mol. Breed. 33: 497-501 (2014)
Luo YW, Xie WH, Jin XX, Wang Q, Zai XM. Effects of germination and cooking for enhanced in vitro iron, calcium and zinc bioaccessibility from faba bean, azuki bean and mung bean sprouts. CyTA-J. Food 11: 318-323 (2013)
MacDiarmid CW, Gaither LA, Eide D. Zinc transporters that regulate vacuolar zinc storage in Saccharomyces cerevisiae. EMBO J. 19: 2845-2855 (2000)
Manzetti S, Zhang J, van der Spoel D. Thiamin function, metabolism, uptake, and transport. Biochemistry 53: 821-835 (2014)
Manzo L, Locatelli C, Candura SM, Costa LG. Nutrition and alcohol neurotoxicity. Neurotoxicology 15: 555-565 (1994)
Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H. Antioxidant contents and antioxidative properties of traditional rye breads. J. Agric. Food Chem. 55: 734-740 (2007)
Mody I, De Koninck Y, Otis TS, Soltesz I. Bridging the cleft at GABA synapses in the brain. Trend. Neurosci. 17: 517-525 (1994)
Nikmaram N, Dar BN, Roohinejad S, Koubaa M, Barba FJ, Ralf G, Johnson SK. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview. J. Sci. Food Agric. 97: 2681-2689 (2017)
Oh CH, Oh SH. Effect of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis. J. Med. Food 7: 19-23 (2004)
Plaza L, de Ancos B, Cano PM. Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum. L) and alfalfa (Medicago sativa) treated by a new drying method. Eur. Food Res. Technol. 216: 138-144 (2003)
Reeds PJ. Dispensable and indispensable amino acids for humans. J. Nutr. 130: 1835S-1840S (2000)
Sangronis E, Machado CJ. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Sci. Technol. 40: 116-120 (2007)
Singleton VL, Orthofer R, Lamuela-Ravents RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Vol. 299, pp. 152-178. In: Methods in Enzymology. Packer L (ed.). Academic Press, Cambridge, MA, USA (1999)
Skujins S. Handbook for ICP-AES (Varıan-Vista). A short guıde to Vista Series ICP-AES operation. Varian Int. AGşZug. Version 1.0. Switzerland (1998)
Tavares CJ, Sousa MS, Araujo AC, Jakelaitis A, Resende O. Yield, specific mass and coloration of azuki seeds after desiccation and storage. Eng. Agríc. 36: 858-865 (2016)
Vidal-Valverde C, Frias J, Sierra I, Blazquez I, Lambein F, Kuo YH. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Eur. Food Res. Technol. 215: 472-477 (2002)
Wei Y, Shohag MJ, Ying F, Yang X, Wu C, Wang Y. Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability. Food Chem. 138: 1952-1958 (2013)
Yoshida T, Konishi M, Horinaka M, Yasuda T, Goda AE, Taniguchi H, Yano K, Wakada M, Sakai T. Kaempferol sensitizes colon cancer cells to TRAIL-induced apoptosis. Biochem. Biophys. Res. Commun. 375: 129-133 (2008)
Zieliński H, Frias J, Piskuła MK, Kozłowska H, Vidal-Valverde C. The effect of germination process on the superoxide dismutase-like activity and thiamine, riboflavin and mineral contents of rapeseeds. Food Chem. 99: 516-520 (2006)
Acknowledgements
This study was supported by the Research Fund, 2017 of Kyungpook National University, Daegu, Korea.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
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
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-019-00657-x