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Study on nutritional characteristics and antioxidant capacity of mung bean during germination

Author

Listed:
  • Kexin Wang

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Mengdi Huang

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Simin Yang

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Xin Li

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Yumeng Gao

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Pu Yang

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Jinfeng Gao

    (College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China)

  • Xiaoli Gao

Abstract

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.

Suggested Citation

  • Kexin Wang & Mengdi Huang & Simin Yang & Xin Li & Yumeng Gao & Pu Yang & Jinfeng Gao & Xiaoli Gao, 2021. "Study on nutritional characteristics and antioxidant capacity of mung bean during germination," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 469-478.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:65-2021-cjfs
    DOI: 10.17221/65/2021-CJFS
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    References listed on IDEAS

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    1. Zhaohui Xue & Cen Wang & Lijuan Zhai & Wancong Yu & Huiru Chang & Xiaohong Kou & Fengjuan Zhou, 2016. "Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 68-78.
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