Czech J. Food Sci., 2021, 39(6):469-478 | DOI: 10.17221/65/2021-CJFS

Study on nutritional characteristics and antioxidant capacity of mung bean during germinationOriginal Paper

Kexin Wang, Mengdi Huang, Simin Yang, Xin Li, Yumeng Gao, Pu Yang, Jinfeng Gao, Xiaoli Gao*
College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China

In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.

Keywords: sprouting; total phenolics; quality; principal component analysis

Published: December 16, 2021  Show citation

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Wang K, Huang M, Yang S, Li X, Gao Y, Yang P, et al.. Study on nutritional characteristics and antioxidant capacity of mung bean during germination. Czech J. Food Sci. 2021;39(6):469-478. doi: 10.17221/65/2021-CJFS.
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