Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking

  • Ji-Hye Mun
  • Il-Doo Kim
  • Sanjeev Kumar Dhungana
  • Yong-Sung Park
  • Jeong-Ho Kim
  • Dong-Hyun ShinEmail author


This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of ‘Arari’ and ‘Geomguseul’ on day 7 were highest with the seeds soaked for 12 h. For ‘Chungju’, the yields from the seeds soaked for 12 and 24 h were not significantly (p > 0.05) different. Longer hypocotyls and shorter roots, which are also desirable characteristics of good sprouts, were also found in the sprouts with 12 h of seed soaking. The amounts of total minerals, thiamine, total free amino acids, and total phenols and DPPH radical scavenging potential of sprouts of all cultivars were higher than those of their seeds. This study showed that higher yield and better quality of red bean sprouts could be obtained with the seeds soaked for 12 h.


Antioxidant activity Nutritional value Presoaking time Red bean sprout Sprout yield 



This study was supported by the Research Fund, 2017 of Kyungpook National University, Daegu, Korea.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Ji-Hye Mun
    • 1
  • Il-Doo Kim
    • 2
  • Sanjeev Kumar Dhungana
    • 3
  • Yong-Sung Park
    • 1
  • Jeong-Ho Kim
    • 4
  • Dong-Hyun Shin
    • 1
    Email author
  1. 1.School of Applied BiosciencesKyungpook National UniversityDaeguKorea
  2. 2.International Institute of Research and DevelopmentKyungpook National UniversityDaeguKorea
  3. 3.National Institute of Crop ScienceRural Development AdministrationMiryangKorea
  4. 4.Department of Green Technology ConvergenceKonkuk UniversityChungcheongbuk-doKorea

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