B-group vitamin and mineral contents of soybeans during kinema production

✍ Scribed by Sarkar, Prabir K; Morrison, Elizabeth; Tinggi, Ujang; Somerset, Shawn M; Craven, Graham S

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 81 KB
• Volume: 78
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199812)78:4<498::aid-jsfa145>3.0.co;2-c

✦ Synopsis

Concentrations of several B-group vitamins, determined by highperformance liquid chromatography (HPLC), and minerals, determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES), in soybeans during di †erent kinema production stages were compared. After soaking soybeans in water, thiamine content decreased, whereas riboÑavin (B 1 ) ( B 2 ) content remained unchanged. Cooking had no inÑuence on the content, but it B 1 enhanced the level of and niacin Incubation of beans at 37¡C for 48 h, B 2 (B 3 ). when mixed with Bacillus subtilis, caused an increase in concentration of both B 1 and Vitamin levels decreased when either Enterococcus faecium accompa-B 2 . B 1 nied B subtilis or the temperature was elevated for 18 h fermentation. Traditionally prepared kinema contained 8 mg 12 mg 45 mg 683 mg Ca, B 1 , B 2 , B 3

, 4 mg Cu, 18 mg Fe, 494 mg Mg, 10 mg Mn, 1257 mg P, 2077 mg K, 13 mg Zn and \0É5 mg of Cd, Cr, Pb, Ni and Na per kg dry matter. While the vitamin B 1 content was signiÐcantly (P \ 0É05) higher, the contents of vitamins and B 2 B 3 were signiÐcantly (P \ 0É05) lower in raw soybeans than those in kinema. Mineral concentrations were 3É1È8É3 times higher in raw soybeans than in kinema.

Society of Chemical Industry.