Authors

NASRIN FAYYAZ1, MOHEBBAT MOHEBBI2, ELNAZ MILANI3

Departments

1Department of Food Science Industry Faculty of Agriculture Ferdowsi University of Mashhad international campus, Iran - 2Assistant professor, Food Processing Department, Food science and technology research institute, Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran - 3Professor, Department of Food Science Industry Faculty of Agriculture Ferdowsi University of Mashhad, Iran

Abstract

Background and objective: temperatures (10, 22.5 and 35°C) to determine the changes in their chemical composition, enzyme activity,as well as minerals and phytic acid content. The results show a significant increase in germination temperature, total protein, and fat content (p≤0.05). The optimum condition for germination of mung bean was defined as soaking for 48h, followed by germina- tion at 35°C for 3 days. Under this condition, the predicted values for crude protein, ash, fat and crude fiber contents were 31.93, 3.976, 1 and 5% dry basis, respectively. Mineral contents of mung bean increased during germination. It can be concluded that sprouting improved the nutritional worth of the mung bean in terms of more nutrients content, less phytic acid content as well as increase in enzyme activity and protein content.

Keywords

mung bean, germination, response surface methodology (RSM), phytic acid, enzyme activity

DOI:

10.19193/0393-6384_2018_2s_94