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|Title:||Determination of saponin contents in raw soybean and fermented soybean foods of India|
Tamang, Jyoti Prakash
|Keywords:||Bekang;Fermented soybeans;Kinema;Raw soybeans;Saponin;Tungrymbai|
|Abstract:||Saponin composition and contents in seeds of raw dry soybean and fermented soybean foods of India (kinema, bekang and tungrymbai) were investigated by liquid chromatography-tandem mass spectrometry analysis. Saponin contents were found as follows: raw soybeans, 401.8±46.8 - 686.9±33.9; seed hypocotyls, 2118.5±160.7 - 9049.3±788.6; seed cotyledon, 226.5±5.0 - 508.3±19.2; and fermented soybean foods, 243.4±25.8 - 590.3±29.0 mg/100g.Due to large amount of Group B saponin in ethnic fermented soybeans of India, it is presumed that soybean foods have health promoting benefits.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.70(07) [July 2011]|
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