Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

• Published in: International journal of food science & technology 2022-07, Vol.57 (7), p.3924-3933
• Main Authors: Yen, Nguyen Thi Hoang, Hoa, Phan Ngoc, Hung, Pham Van
• Format: Article
• Language: English
• Subjects: Accumulation; Acidification; Amino acids; Beans; Food processing; Germination; Gibberellic acid; Glutamic acid; mung bean; pH effects; Seeds; Soaking; Vegetables; Vigna radiata; γ-Aminobutyric acid; γ‐aminobutyric acid (GABA)
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15473

Summary Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ‐aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L‐glutamic acid (L‐Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL−1) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L−1) or L‐glu (1,000 mg L−1) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L‐Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA‐enriched and healthy foods from mung beans. Gamma‐aminobutyric acid (GABA) in mung bean seeds could be improved under optimal soaking conditions and addition of exogenous substances during germination.