Abstract
Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 30oC within 8 h, which created the highest content of GABA (4.51 mg/g). Meanwhile, the highest content of polyphenol (1.25 mg GAE/g) was reached at 35oC within 8 h. The optimized conditions for germinating mung bean were at 35oC for 24 h giving the highest content for both GABA and TPC, 4.46 mg/g and 1.30 mg GAE/g, respectively.
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