Analysis of the General and Functional Components of Various Soybeans

ABSTRACT The objective of this study was to analyze the general and functional components of various soybeans, used for producing soy sauce, tofu, bean sprouts, and for cooking with rice. The moisture, crude protein, crude fat, and ash content of soybeans were in the ranges of 5.50～6.16%, 38.49～41.08%, 14.89～21.89%, and 4.89～5.86%, respectively. Mineral and functional components varied by sample and showed no relationship with usage type. Somyeong for bean sprouts had the highest level of Ca (406.36 mg/100 g), and Sinpaldal for soy sauce and tofu had the highest level of Mg (247.79 mg/100 g). However, Jinpum No. 2 for soy sauce and tofu had the lowest level of Ca (199.51 mg/100 g), and Seonhuk had the lowest level of Mg (90.03 mg/100 g) among the soybeans tested. The isoflavone content in soybeans was in the range of 97.54～402.00 mg/100 g. Somyeong for bean sprouts had the highest level and Seonheuk for cooking with rice had the lowest level. Total oligosaccharides were in the range of 5,838.52～9,345.90 μg/100 g. Sucrose content was approximately 50 % of total oligosaccharides in all samples. Raffinose content was 516.28～806.95 μg/100 g, and stachyose content was 2,047.13～3,454.10 μg/100 g. Phytosterols including bracassisterol, campesterol, stigmasterol, and β-sitosterol ranged from 19.25～35.34 mg/100 g. β-sitosterol represented 50 % of total phytosterols in almost all samples, followed by campesterol, stigmasterol and bracassisterol. The phytic acid content in soybeans tested was around 2%, except for Sinpaldal No. 2 and Jinpum No. 2 at 0.86