#Bean sprouts protein free

Soybeans are an important part of the typical Korean diet due to the protein, oil and other components ( Liu 1999). In this review, we conducted a comprehensive assessment of changes in nutritional factors during the sprouting process and their benefits for human health, factors affecting the sprouting process and the available genetic variation among the cultivars developed for soybean sprout production.

Cataloguing information of the nutrient composition and health benefits of sprouts and genetic variation for sprout-related traits in soybean cultivars developed for sprout purposes would be highly useful for breeders and farmers. There is increased demand for soybean varieties that efficiently produce high quality sprouts. Kongnamul is again mentioned in Cheongjanggwanjeonseo as the main food consumed during famines ( ). In the Joseon era (1392–1897) the document Sallim gyeongje, briefly refer to sprout cooking methods and in another Joseon era document Seonghosaseol it is stated that the poor used kongnamul to make juk. Taejo, the first King of Goryeo, and his soldiers were saved from starvation by growing bean sprouts in nearby streams. Records of kongnamul can be found in the documents from the Goryeo era, Hyangyak Gugeupbang where cultivation of sprouts are mentioned. The exact origin of kongnamul is unknown, but it is assumed that it has been eaten since the period of Three Kingdoms of Korea (B.C. Soybean sprouts ( Kongnamul in Korea) have been preferred as a part of the daily diet in Korea, Japan and China over the years.

#Bean sprouts protein free

2007), 2) sprouts contain an increased amount of some of the bioactive compounds which have a role in protecting cells against damage caused by free radicals ( Hochstein and Atallah 1988), 3) sprouting produces enzymes that aid in digestion, and 4) sprouting frees amino acids, fatty acids, vitamins and minerals that otherwise would not be available for human nutrition. Sprouts have several health benefits: 1) the sprouting process reduces the content of several unfavorable and anti-nutritional components like trypsin inhibitor and phytic acid related to problems in digestion ( Doblado et al. This process initiates the accumulation of several primary metabolites and increases the overall content of available nutrients, thereby improving the nutritive value of the sprouts. For instance, macro-molecules such as proteins, polysaccharides and fats may break down into oligopeptides and free amino acids, monosaccharides and oligosaccharides, and fatty acids, respectively ( Bau et al.

During the initial stages of germination, several biochemical changes occur inside the seed.

Sprouts can be prepared within 5–7 days from initial germination and can be available as a vegetable throughout the year ( Silva et al. Crops like soybean, mungbean ( Vigna radiata), alfalfa ( Medicago sativa) are highly suitable for sprout production and human consumption ( Silva et al. Sprouting, the germination stage of a seed, is a growing market for use of soybeans as an edible and nutritious vegetable.

The information collectively presented here will be useful for understanding the progress of soybean cultivars developed for soybean sprout development and use. We have also reviewed procedures and factors like seed characteristics, temperature, chemical applications that influence the sprouting process. In this review, we have summarized literature on soybean sprout components, the health benefits, changes in nutritional factors during the sprouting process and the genetic variation among the cultivars developed for sprout usage. To produce high quality soybean sprouts, several factors, including the choice of the variety, health benefits from sprout phytonutrients and inherent genetic variation for the sprout-related traits of the variety need to be considered. Due to such advantages, soybean sprouts have been preferred as a part of daily diets in Korea and quality soybean sprouts are in high demand in the edible food market. Sprouts are an excellent source of protein, amino acids, and vitamins, which provide numerous health benefits. Due to such changes, sprouts contain high levels of health-promoting phytochemicals as compared to other vegetables. Sprouting process causes a number of biochemical changes inside the seed, resulting in the accumulation of various primary and secondary metabolites. Soybean sprouts are highly digestible and a year around vegetable suitable for human consumption.