Seeds Treatment with Ginger (Zingiber officinals Rosc.) Extract Enhanced the Yield and Nutritional Value of Soybean Sprouts

Author(s): Mee-Jung Kim

Soybean sprouts have long been established as the major vegetables in Korea, China, and Japan for a long time. The yield and quality of soybean sprouts are influenced by various factors, including seed-soaking and cultivation conditions. This study was carried out to investigate the effects of ginger extracts on the production and nutrients content of soybean sprouts. Soybean seeds soaked in three concentrations (0.5%, 1%, and 3%, w/v) of ginger extract and tap water for 6h were named GE-0.5, GE-1, GE-3, and control, respectively. The highest soybean sprout yield was found GE-1, followed by GE-3 and GE-0.5, which had 11.5%, 0.9%, and 7.4% increments, respectively, compared to the control. The contents of vitamin C and total polyphenol were higher in many of the ginger extract-treated soybean sprouts than in the control. The results indicated that pro-soaking soybean seeds before cultivation in low concentrations (0.5~1%, w/v) of ginger extract could be helpful to enhance the yield and nutritional value of soybean sprouts.

Nutrient, Antioxidant Potential, Ginger Extract, Soybean Sprouts

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