발아중 메밀의 영양성분의 변화Nutritional Changes of Buckwheat During Germination
- Other Titles
- Nutritional Changes of Buckwheat During Germination
- Authors
- 이은혜; 김철재
- 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
- Pages
- 9
- 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
2288-7148
- 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.
- Files in This Item
-
Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.