This study was carried out to investigate the food value of K. pictus sprouts. The total ginsenoside content was 67.4 mg/kg. Including Ginsenoside Rg1, a total of five different types were detected by the experiment. The total phenol content was 33.77 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of K. pictus sprouts was 33,744 mg/100 g. The results of the analysis of the free amino acid content showed that the total bitterness was much higher than the total sweetness. From the above results, the food characteristics of K. pictus sprouts could be determined. To improve their consumption, their bitterness must be reduced.

• 최혜진(경북대학교 식품공학부) | Hye-Jin Choi
• 김도희(경북대학교 식품공학부) | Do-Hee Kim
• 정헌식(부산대학교 식품공학과) | Hun-Sik Chung
• 문광덕(경북대학교 식품공학부, 경북대학교 식품생물산업연구소) | Kwang-Deog Moon Corresponding author