Bean Sprout
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Author(s):  
Kexin Wang ◽  
Mengdi Huang ◽  
Simin Yang ◽  
Xin Li ◽  
Yumeng Gao ◽  
...  

In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.


2021 ◽  
Vol 5 (2) ◽  
pp. 48
Author(s):  
Islamiati Putri Amalia ◽  
Hery Winarsi ◽  
Gumintang Ratna Ramadhan

Background: The prevalence of pregnant women with a risk of Chronic Energy Deficiency (CED) is quite high (24.2%). CED in pregnant women requires additional feeding interventions (PMT). Brownies enriched with taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it is an energy-dense product and expected to have preferred organoleptic value and energy as PMT. Objectives: To determine the phenolic antioxidant content of the best TALAHIBU formula and to determine the serving size of TALAHIBU. Methodology: This factorial experimental study used a randomized block design (RBD) with 2 factors, consisting of taro flour-mung bean sprout proportion and the percentage of added fine steamed sweet potato. Organoleptic variable analysis used  Friedman test continued with 5% Multiple Appeal Test. The best treatment combination was chosen, continued with Proximate and phenolic test then energy calculations. Results: The best treatment was TALAHIBU G2J2 with water content of 23.94% BW; ash content 3.16% bb; fat 25.7% BW; carbohydrates 45.57% bb; protein 1.63% bb; energy 419.83kcal; and phenolic antioxidant 19,1 mg/g. Conclusion: The best product TALAHIBU is suitable PMT for pregnant women with CED by serving 5 slice brownies per day.


2021 ◽  
Vol 20 (2) ◽  
pp. 139
Author(s):  
Rugayah . ◽  
Agus Karyanto ◽  
Ermawati . ◽  
Dewi Suselawati

Mangosteen (Garcinia mangostana L) seeds from seed, or commonly called seedling, have relatively few lateral roots and are poor in root hairs so that their growth is slow (having a long juvenile period of up to 10-15 years). For this reason, it is necessary to make efforts so that mangosteen seedlings can have a good root system through the addition of natural growth regulators. The purpose of this study was to determine the effect of red onion extract, a mixture of onion extract and mung bean sprouts combined with biological liquid fertilizer on the growth of mangosteen seedling. This research was carried out in the Horticulture FP greenhouse in March 2020–July 2020. This study was arranged in a factorial (3 x 2) in a Randomized Block Design (RAK) with three replications. The first factor was natural ZPT treatment: without extract, red onion extract 400 g/L, and mixed extract of onion 200 g/L and green bean sprouts 200 g/L. The second factor is the provision of biological fertilizers, namely without biological fertilizers and 15 ml/L). The results showed that the administration of mixed extracts of shallots and mung bean sprouts tended to have better growth which could be seen from the highest average value for the variable plant height 6.04 cm, stem diameter 2.93 mm, and the number of secondary roots. The mixed extract treatment of shallots and mung bean sprouts also increased the widest leaf area by a difference of 3.5 cm² compared to the control. Keywords :  extract of shallot/ green bean sprout, growth regulator, mangosteen


2021 ◽  
Vol 6 (2) ◽  
pp. 112-119
Author(s):  
Dewi Lestari ◽  
Siti Fatimah

The manufacture of Nata de soya uses additional chemicals in Zwavelzure Ammonia (ZA) which functions as a nitrogen source. ZA is dangerous if consumed at the maximum limit, so it needs to be replaced with natural ingredients. Sprout is one of the natural ingredients containing organic nitrogen. This mung bean sprout will be used as a nitrogen source to replace the function of ZA. This study aims to determine the effect of adding green bean extract and sugar as characteristics of Nata de soya. This study is prepared using a completely randomized design (CRD). According to the Standard National Indonesian (SNI), the best test results obtained are 98.76% water content, 12.68% vitamin C, 22.74% yield, 1.1 cm thickness, and less than 4.5% fiber content.ABSTRAKPembuatan nata de soya menggunakan bahan kimia tambahan berupa Zwavelzure Ammoniak (ZA) yang berfungsi sebagai sumber nitrogen. ZA berbahaya jika dikonsumsi dalam batas maksimum sehingga perlu diganti dengan bahan alami. Kecambah adalah salah satu bahan alami yang mengandung nitrogen organik. Kecambah kacang hijau inilah yang akan digunakan sebagai sumber nitrogen untuk menggantikan fungsi dari ZA. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak kecambah kacang hijau dan gula sebagai karakteristik nata de soya. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Didapat hasil uji terbaik kadar air 98,76%, vitamin c 12,68%, rendemen 22,74%, ketebalan 1,1 cm dan kadar serat kurang dari 4,5% sesuai Standar Nasional Indonesia (SNI).


Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 205-211
Author(s):  
N.P. Minh

The demand for sprouted seeds as dietetics and exotic healthy foods has recently increased. Winged bean seeds contain both nutritional composition and antinutrients. In order to convert this seed into healthy food, the winged bean was germinated into a vegetable sprout. In this research, the influence of soaking and sprouting conditions on the physicochemical and sensory attributes of sprouts was observed. Results showed that winged bean should be soaked in water at 34oC in 7 hrs, water to solid 3/1. The soaked seed was drained for 15 mins and incubated at temperature 36oC for 18 hrs. Following these parameters, the winged bean sprout achieved extended length (46.25±0.02 mm), vitamin C (124.13±0.01 mg/100 g), total phenolic content (997.34±1.14 mg GAE/100 g) and overall acceptance (8.94±0.02). Soaking terms for sprouting could improve the nutritional attribute of the winged bean as a functional foodstuff


2021 ◽  
Vol 13 (2) ◽  
pp. 243-249
Author(s):  
Yohanes Bernard Subowo ◽  
Arwan Sugiharto

Some species of Basidiomycetes, specifically white rot groups, produce three ligninolytic enzymes, namely, Lignin Peroxidase (LiP), Manganese Peroxidase (MnP) and Laccase (Lac), which have low activity in degrading Palm Oil Mill Effluent (POME). The research objective was to obtain the data on the ability of the Coltricia cinnamomea to produce LiP, MnP, and Lac enzymes to degrade POME. This research also studied the effect of sucrose, alcohol, veratryl alcohol, CuSO4 and ZnSO4,as inducers. Isolates of Coltricia cinnamomea, which were stored in a PDA media at -20℃ were obtained from the Microbiology section of the Research Center for Biology (LIPI). Furthermore, the growth media used were DM, Bean sprout Extract (TE) and PDB. The result indicated that PDB is the most suitable growth media for the production of ligninolytic enzymes, because in this medium these enzymes showed the highest activity. It was also observed that sucrose increased the laccase activity by 40.80%. Furthermore, Coltricia cinnamomea was able to reduce the concentration of Poly R-478 by 60.74%, after the addition of ZnSO4. In addition, it degraded and decreased the color and COD of POME, by 72.63% and 91.19% respectively, after the addition of veratryl alcohol, and incubation for 10 days. Therefore, this fungus can be used to degrade POME in order to prevent environmental pollution. Coltricia cinnamomea has not been used for POME degradation. By using Coltricia cinnamomea, we  obtained new data regarding the activity of laccase and its ability to degrade POME. 


2021 ◽  
Vol 5 (2) ◽  
pp. 98
Author(s):  
I Gde Adi Suryawan Wangiyana

Bio-induction on the branch of agarwood tree (Gyrinops versteegii) is a good alternative method to increase resin productivity. The aim of this research is to applied bio-induction on the branch of G. versteegii with different diameters. Different branch diameter was the treatment on this research including branch 1 (diameter 70 mm ± 5 mm), branch 2 (85 mm ± mm), branch 3 (100 mm ± mm). Fusarium solani isolate of Institute for Technology Research and Development of Non-Timber Forest Product was used as a bio-induction agent. This isolate was cultured on bean sprout broth media for 28 days. Bio-induction was carried using standard procedure developed by Forest Research and Development Agency. Observation of the result conducted 3 months after bio-induction. There were 3 parameters of bio-induction result including resin area production, discoloration in form of browning on branch, and fragrance level of resin. Branch 2 has the largest resin area production. However, branch 3 has the highest score of browning and fragrance level. This result indicated a correlation between browning on branch and fragrance level quality. It could be concluded that bio-induction on larger branch diameter could produce higher productivity of resin, especially on browning and fragrance level parameter


Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1904
Author(s):  
Hye Ji Jang ◽  
So Jeong Park ◽  
Ju Hyun Yang ◽  
Sung-Min Hong ◽  
Choong Kyun Rhee ◽  
...  

ZIF-derivatized catalysts have shown high potential in catalysis. Herein, bean sprout-like Co-TiO2/Ti nanostructures were first synthesized by thermal treatment at 800 °C under Ar-flow conditions using sacrificial ZIF-67 templated on Ti sheets. It was observed that ZIF-67 on Ti sheets started to thermally decompose at around 350 °C and was converted to the cubic phase Co3O4. The head of the bean sprout structure was observed to be Co3O4, while the stem showed a crystal structure of rutile TiO2 grown from the metallic Ti support. Cu sputter-deposited Co-TiO2/Ti nanostructures were also prepared for photocatalytic and electrocatalytic CO2 reduction performances, as well as electrochemical oxygen reaction (OER). Gas chromatography results after photocatalytic CO2 reduction showed that CH3OH, CO and CH4 were produced as major products with the highest MeOH selectivity of 64% and minor C2 compounds of C2H2, C2H4 and C2H6. For electrocatalytic CO2 reduction, CO, CH4 and C2H4 were meaningfully detected, but H2 was dominantly produced. The amounts were observed to be dependent on the Cu deposition amount. Electrochemical OER performances in 0.1 M KOH electrolyte exhibited onset overpotentials of 330–430 mV (vs. RHE) and Tafel slopes of 117–134 mV/dec that were dependent on Cu-loading thickness. The present unique results provide useful information for synthesis of bean sprout-like Co-TiO2/Ti hybrid nanostructures and their applications to CO2 reduction and electrochemical water splitting in energy and environmental fields.


Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1093
Author(s):  
Kai-Ying Chiu

Sprout is a nutritious ready-to-eat vegetable. In this study, we examined the effects of ultrasonication treatments (treated with 28, 40 or 80 kHz frequency for 10 min at 25 °C) on the changes in microstructure, seed hydration and germination, sprout growth, sprout quality, and microbial load of two adzuki bean (Vigna angularis) varieties (Kaohsiung 8 and Kaohsiung 10). The results indicated that the ultrasonication at 40 kHz or 80 kHz improved seed hydration and enhanced germination; this is linked to the ultrasound-induced microstructure changes in the hilum and seed coat surface of treated seeds. The ultrasonication-increased sprout growth and yield were possibly attributable to the increased α-amylase activity during germination. Ultrasonication also improved total polyphenols, total flavonoids, and total saponins contents and further enhanced the anti-oxidative activities (FRAP and DPPH) of produce sprouts. The results further indicated that the 40 kHz or 80 kHz treatment decreased microbial loads of treated sprouts to an acceptable level; therefore, these two treatments can be used for germination improvement and an effective microbial control treatment for adzuki bean sprout production.


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