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Title: Determination of saponin contents in raw soybean and fermented soybean foods of India
Authors: Omizu, Yohei
Tsukamoto, Chigen
Chettri, Rajen
Tamang, Jyoti Prakash
Keywords: Bekang
Fermented soybeans
Raw soybeans
Issue Date: Jul-2011
Publisher: NISCAIR-CSIR, India
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.
Page(s): 533-538
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.70(07) [July 2011]

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