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발아중 메밀의 영양성분의 변화Nutritional Changes of Buckwheat During Germination

Other Titles
Nutritional Changes of Buckwheat During Germination
Authors
이은혜김철재
Issue Date
Feb-2008
Publisher
한국식생활문화학회
Keywords
buckwheat sprouts; germination; rutin; vitamin C; fagopyrin; organic acids
Citation
한국식생활문화학회지, v.23, no.1, pp.121 - 129
Journal Title
한국식생활문화학회지
Volume
23
Number
1
Start Page
121
End Page
129
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/14538
ISSN
1225-7060
Abstract
To produce buckwheat sprouts, buckwheats were germinated at 23±2oC up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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