Table 5.
Changes in isoflavones glycosides and aglycones of cheonggukjang
| Glycosides | Aglycones | |||||
|---|---|---|---|---|---|---|
| Daidzin | Genisin | Glycitin | Daidzein | Genistein | Glycitein | |
| Raw soybean | 80.34 ± 0.72b | 82.05 ± 0.80a | 90.77 ± 0.91 | 4.53 ± 0.10b | 9.98 ± 0.12b | 3.70 ± 0.09c |
| Soaked | 30.10 ± 0.122d | 38.65 ± 0.05b | 89.93 ± 0.18 | 3.98 ± 0.09c | 1.03 ± 0.04e | 3.28 ± 0.19d |
| Steamed | 99.89 ± 0.63a | 36.96 ± 0.37c | 89.81 ± 0.02 | 3.04 ± 0.00d | 1.86 ± 0.01d | 2.84 ± 0.00e |
| Fermented | 57.46 ± 1.04c | 28.25 ± 0.47d | 89.82 ± 0.00 | 13.77 ± 0.34a | 8.19 ± 0.15c | 9.47 ± 0.00b |
| Product | 55.71 ± 0.41c | 24.28 ± 0.31e | 87.95 ± 1.08 | 13.31 ± 0.32a | 11.25 ± 0.11a | 12.86 ± 0.30a |
Values are expressed as mean ± SD (n = 3). Means in the same column with different letters are significantly different by Duncan’s multiple range test (p < 0.05)