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

Abstract

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.

Key words: Persimmon fruit powder, nutritional value, soybean sprout, yield.