Survey of Aminbutyric Gamma acid content (GABA) and nutrients in conditions of germination of some kinds of commercial mungbeans sold in Tan Phu district

Tran Thi Thu Huong * , Tran Thi Phuong Kieu , Le Thi Thao , & Đàm Thị Bích Phượng

* Correspondence: Tran Thi Thu Huong (email: HuongTTT@cntp.edu.vn)

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Received: 10 Nov 2016
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Accepted: 15 Nov 2016
Published: 30 Nov 2022
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Trần, H. . T. T., Trần, K. T. P., Lê, T. T., & Đàm, P. T. B. (2022). Survey of Aminbutyric Gamma acid content (GABA) and nutrients in conditions of germination of some kinds of commercial mungbeans sold in Tan Phu district. Van Hien University Journal of Science 4(4), 35.
Issue
Volume 4 - Issue 4 (2016)
Section
Công nghệ thực phẩm

Main Article Content

Abstract

Mungbeans [Vigna radiata (L.) Wilczek] is one of three main legumes after soybeans and peanuts. Some nutritional components of mungbeans decrease, but the content of GABA in it increase enormously depending on the conditions of germination. Through the researching on conditions of germination of three commercial mungbeans as Xuan Hong, Viet San and Hai Duong Xanh San sold in Tan Phu district, the optimal condition of germination of mungbeans have been determined: the mungbean-soaking time is 8 hours, the mungbean-incubating temperature is 34oC, the mungbean-incubating time is 24 hours, which will give the highest protein, lipid, glucide and GABA content in three kinds of mungbeans. In particular, at this optimum condition of germination, Xuan Hong mungbeans with the highest content of GABA is 1,61μg / ml, which is 17,56 times higher than the initial material.
Keywords: Mungbeans, germination, GABA.

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