Ignasius Radix A.P. Jati
Soybeans have consumed in Asian countries since ancient times, especially in China, Japan, Korea, and Indonesia. Foods based on soybeans, such as tofu, natto, and tempeh, are an integral part of the Asian diet and contribute a high amount of protein intake along with meat-based foods. For centuries, black soybean have been known and used for traditional remedies. Research revealed that black soybeans have a high anthocyanin content in the seed coat. The anthocyanin content can act as an antioxidant. Examination by different methods has shown that they have a-diphenyl-ݭpicrylhydrazyl, thiobarbituric acid reactive substance, and superoxide radical scavenging capacity. Meanwhile, the anthocyanin content of black soybeans also has the ability to prevent the incidence of degenerative diseases such as atherosclerosis, diabetes, cardiovascular diseases, and cancer, although the mechanism of black soybeans in preventing degenerative disease is still unclear. However, research provides significant findings and can be used to promote the consumption of black soybeans as functional foods. © 2020 Elsevier Inc. All rights reserved.
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, East Java, Surabaya, Indonesia