[P003] Poster

12:10 PM - 1:00 PM JST(3:10 AM - 4:00 AM UTC)

[P02-157] Effect of Germination and Storage Conditions on Functional Components in Black Soybeans

○Chun-Ping Lu¹, Yi-Ping Yu², Min-Jie Chen¹ (1. Department of Food Science, Fu Jen Catholic University (Taiwan), 2. Department of Nutrition and Health Sciences, Chinese Culture University (Taiwan))

Keywords:

Black soybean,Germination,GABA,Isoflavone,Sprout

Functional components in black soybeans are strongly influenced by processing conditions. This study investigated changes in these components under different processing procedures and identified the optimal production conditions. The results showed that soaking for 4 h followed by 24 h of germination significantly increased the contents of GABA, vitamin E, and bioactive aglycone isoflavones. However, when the sprouts were subsequently subjected to vacuum treatment, storage temperature played a critical role. Heat shock was most favorable for GABA accumulation and isoflavone conversion, whereas cold conditions were more effective in increasing vitamin E content. In summary, the three functional components exhibited distinct optimal time points for accumulation, indicating that precise control of processing parameters is required to achieve the desired nutritional value.