Enhancement of yield and nutritional value of soybean sprouts by persimmon fruit powder

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 powde...

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Bibliographic Details
Published in:African journal of biotechnology 2016-11, Vol.15 (44), p.2490-2496
Main Authors: Il-Doo, Kim, Sanjeev, Kumar Dhungana, Jeong-Ho, Kim, Hong, Ahn, Hye-Ryun, Kim, Dong-Hyun, Shin
Format: Article
Language:English
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Summary: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
ISSN:1684-5315
1684-5315
DOI:10.5897/AJB2016.15690