Nutrient Quality Characteristics and Classified Evaluation of Soybean Sprouting at Different Times

Lü Lefu; Li Xiaoyun; Xu Baoqin; Zhao Xudong; Zhang Hongwei; Dou Xingxia

doi:10.14083/j.issn.1001-4942.2017.1.006

Abstract：The purpose of this study is to investigate the differences in physical and chemical characteristics of soybean sprouting at different time and provide theoretical bases for edible and processing use of sprouting soybean.Seven soybean materials with different sprouting periods were used to measure the length of sprouts,the contents of protein,total sugar,fat,ash,reducing sugar,vitamin C,calcium,magnesium,iron,manganese,copper and zinc by using conventional chemical methods and the atomic absorption spectroscopy analysis (AAS).The relationships between sprout time and quality characters were analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA).The results showed that there was a certain correlation between most nutrient quality characters.The cumulative variance contribution of two extracted principal components was 92.18％ approximately.The first principal component was related to length of sprouts,fat,ash,reducing sugar,vitamin C,calcium,magnesium and iron contents,which were the basic quality factors.The second principal component was related to protein and total sugar contents,which were the feature factors.Based on the component score plots and cluster analysis,the seven kinds of soybean were classified into three groups.The first group was rich in basic nutrition,the second group had higher sugar and lower protein,and the third group was related to higher protein,higher vitamin C and lower sugar content.These results preliminarily made sure the nutrition characteristics of soybean sprouts germinated at different time,and could provide references for direct eating and further processing of soybean sprouts.