Table 1 Growth characteristics and nutritional composition of soybean sprouts
From: Biochemical and proteomic analysis of soybean sprouts at different germination temperatures
Variety | Growth temperature | Whole length (cm) | Hypocotyl length (cm) | Hypocotyl thickness (mm) | Sprout yield (%) | Total fatty acid (%) | Total Protein (%) |
|---|---|---|---|---|---|---|---|
Pungsannamulkong | Seed | – | – | – | – | 15.28 ± 058 | 37.78 ± 0.71 |
20 °C | 14.46 ± 0.57 | 6.93 ± 0.51 | 2.08 ± 0.23 | 442 ± 16.51 | 14.55 ± 0.72 | 42.48 ± 0.68 | |
25 °C | 30.38 ± 2.82 | 16.34 ± 1.33 | 2.25 ± 0.27 | 764 ± 25.76 | 13.02 ± 0.33 | 43.53 ± 0.19 | |
Pungwon | Seed | – | – | – | – | 17.92 ± 0.76 | 33.97 ± 1.02 |
20 °C | 13.94 ± 0.77 | 6.96 ± 0.75 | 2.06 ± 0.25 | 445 ± 8.39 | 17.96 ± 0.92 | 34.98 ± 0.30 | |
25 °C | 27.99 ± 2.61 | 15.83 ± 1.37 | 1.94 ± 0.19 | 724 ± 37.77 | 15.56 ± 0.22 | 36.9 ± 1.06 |