Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (V igna radiata )

• DOI: 10.1111/jfpp.12434
• Publication Date: 2015-01-13T21:27:11Z
• Authors: Seksan Wongsiri; Toshiaki Ohshima; Kiattisak Duangmal
• Keywords: Mung bean

Mung bean variety Kampangsean 2 was analyzed during 24-h germination period. Total phenolic content and crude protein of germinated beans significantly increased with increasing The mung showed the highest but not different compared to that 18-h bean. increase in due an nonprotein nitrogen, nitrogen. During germination, amount proteins molecular weight 20, 29 36 kDa gradually decreased. Germination caused certain amino acids especially phenylalanine. Tryptophan found be a limiting acid. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ferric-reducing antioxidant power (FRAP) 31.23 61.27%, respectively, after for 24 h. DPPH FRAP decreased about 10 20%, steaming min. Practical Applications A short period (0–24 h) should introduced production. This process shows content. Moreover, phenylalanine, essential acid, increases. also contain high total are rich which could prevent damages by free radicals. Steaming, common home cooking treatment, is considered as one proper techniques it show slightly decrease antioxidative activity. Thus, promoted part daily consumption.