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JSIR Vol.70 [2011] >
JSIR Vol.70(07) [July 2011] >
| 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
Kinema
Raw soybeans
Saponin
Tungrymbai |
| 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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