Mung Bean Sprouts Research Articles

HPLC analysis of vitexin and isovitexin content changes during mung bean germination

HPLC analysis of vitexin and isovitexin content changes during mung bean germination

Assessment of Bacterial Contaminants and Nutritional Profiles of Mung Bean Sprouts (Vigna radiate L)

Background: Aerobic bacteria were found as contaminants in mung bean sprouts (Vigna radiate L). They are also well-known for their excellent nutritional value as well as their ease of digestion. They are rich in calories, total carbohydrates, dietary fiber, protein, macronutrients, and vitamins.
 Aim: To evaluate bacterial isolates and parameters of nutritional content of native mung bean sprouts and finally to assess the antimicrobial susceptibility testing of bacterial isolates to decide which antimicrobial agent should be utilized against certain bacterial strains.
 Methodology: Total viable bacterial isolates were enumerated by the spread plate method, and bacterial species were determined from the selected culture media with biochemical analysis. Antimicrobial susceptibility patterns were performed by the Kirby-Bauer Disk Diffusion Method and minimum inhibitory concentrations were measured using the VITEK®-2 Compact system. The nutritional composition of the sprouts was assessed using procedures suggested by the AOAC (Association of Official Analytical Chemists).
 Results: The contaminated bacterial levels were relatively lower and the higher level of total aerobic plate counts was 7.60 log10 CFU/g and 8.46 log10 CFU/g, respectively. In this study, 20 (40.8%) of mung bean sprout bacteria were lactose fermenters, such as E. cloacae complex 9 (18.4%), E. coli 8 (16.3%), and K. pneumonie 3 (6.1%), which fermented lactose to produce acidic environments that appeared as pink colonies, and 15 (30.6%) of non-lactose fermenters, namely A. baumannii 7 (14.43%) and P. aeruginosa 8 (16.3%), produced normally colorless colonies, but the rest of 14 (28.6%) were late lactose fomenters of S. marcescens grown in red-pigmented colonies in culture media. Thirteen commercially available antibiotics were used for antimicrobial susceptibility testing of bacterial isolates. Eighteen nutritional parameters were evaluated for both raw and dry sprouts.
 Conclusion: Mung bean sprouts have numerous health benefits. Because of the high number of outbreaks associated with the presence of hazardous organisms, strict safety standards must be followed.

Total phenolic, isothiocyanate and radicle elongation determination of mung bean sprout during germination affected by different variables of pulsed electric field treatment

Mung bean germination started with moisture uptake, biochemical modification, interconversion and biosynthesis of metabolites. Mung bean sprout was commonly used a fresh salad vegetable with available amino acids, dietary fiber, minerals, vitamins and phytonutrients. Pulsed electric field (PEF) was a prominent technology as a green approach for improvement of seed germination. This research evaluated some technical parameters of PEF such as pulse electric field strength (300-1500 kV/cm), pulse number (50-250) and pulse width (1.0-3.0 µs) at a stable frequency 1 Hz in ambient temperature on the total phenolic, isothiocyanate and radicle elongation of mung bean sprout. Results showed that pulse electric field strength and pulse number significantly increased isothiocyanate and total phenolic content while retardation of root length extension. Meanwhile pulse width showed a negative impact on total phenolic, isothiocyanate while extending root length extension. PEF should be conducted at pulse electric field strength (1200 kV/cm), pulse number (150), pulse width (1.5 µs) to retain the highest isothiocyanate (33.96±0.35 nmol/sprout) and total phenolic (221.30±1.46 mg GAE/100 g) while keeping a fair radicle elongation (8.39±0.17 mm). PEF treatment would be a promising non-lethal technology feasible for mung bean seed sprouting improvement.

APLIKASI EKSTRAK BAWANG MERAH DAN KECAMBAH KACANG HIJAU UNTUK INVIGORASI BENIH CABAI RAWIT (Capsicum frutescens L.) KADALUARSA

Capsicum frutescens L. is one of the most important horticultural commodities in Indonesia. One of the obstacles that are often faced by farmers in chili cultivation is the low ability of chili seeds to germinate because of the seed deterioration during the storage period. The low ability of seed germination can be solved by using organic priming treatment. In this study, the invigoration of expired chili seeds was carried out using organic priming of shallots extract, mungbean sprouts extract, onions + mungbean sprouts extract, and water as a control treatment. Based on the results of the study, organic priming of expired chili seeds using onion extract and a mixture of onion + mungbean sprouts was able to increase seed germination, but the treatment using mungbean sprouts extract had lower seed germination than the control treatment. Organic priming had no significant effect on the vigor index of expired chili seeds. Shallots extract was the most optimal organic priming for invigorating expired chili seeds.

Quality enhancement and microbial reduction of mung bean (Vigna radiata) sprouts by non-thermal plasma pretreatment of seeds

Mung bean (Vigna radiata) sprouts are widely consumed worldwide due to their high nutritional value. However, the low yield and microbial contamination of mung bean sprouts seriously reduces their economic value. This study investigates the effects of non-thermal plasma on the quality and microbial reduction of mung bean sprouts by pretreatment of seeds in water for different times (0, 1, 3 and 6 min). The quality results showed that short-time plasma treatment (1 and 3 min) promoted seed germination and seedling growth, whereas long-time plasma treatment (6 min) had inhibitory effects. Plasma also had a similar dose effects on the total flavonoid and phenolic contents of mung bean sprouts. The microbiological results showed that plasma treatment achieved a reduction of native microorganisms ranging from 0.54 to 7.09 log for fungi and 0.29 to 6.80 log for bacteria at 96 h incubation. Meanwhile, plasma treatment could also efficiently inactivate artificially inoculated Salmonella typhimurium (1.83–6.22 log) and yeast (0.53–3.19 log) on mung bean seeds. The results of seed coat permeability tests and scanning electron microscopy showed that plasma could damage the seed coat structure, consequently increasing the electrical conductivity of mung bean seeds. The physicochemical analysis of plasma-treated water showed that plasma generated various long- and short-lived active species [nitric oxide radicals (NO·), hydroxyl radicals (·OH), singlet oxygen (1O2), hydrogen peroxide (H2O2), nitrate (), and nitrite ()] in water, thus the oxidizability, acidity and conductivity of plasma-treated water were all increased in a treatment time-dependent manner. The result for mimicked chemical mixtures confirmed the synergistic effect of activity of H2O2, and on bacterial inactivation and plant growth promotion. Taken together, these results imply that plasma pretreatment of mung bean seeds in water with moderate oxidizability and acidity is an effective method to improve the yield of mung bean sprouts and reduce microbial contamination.

MUNGBEAN SPROUT PRODUCTION IN CALABARZON REGION, PHILIPPINES

The mungbean sprout industry plays a significant role in strengthening microenterprise development and in ensuring food and nutritional security in the Philippines. A survey was conducted in order to generate relevant information towards the identification of appropriate initiatives for the advancement of the industry. Twenty-one mungbean sprout producers were identified and interviewed. Results show that majority of the respondents, who have an average age of 51 years, indicate that mungbean sprout production is their primary source of income and they have been in the business for no less than 10 years. Their knowledge on mungbean sprout production was just based on experience. Most of the producers were not able to go beyond secondary education and all have not attended any seminar on sprout production. Aside from family members, most of the producers hire laborers to be involved in the production cycle. The volume of production ranges from 1.5 to 300 kilograms of mungbean seeds per cycle. All of the producers are using the small, yellow mungbean seed variety which is being marketed mostly by the Filipino-Chinese traders. The demand, but not the price, for sprouts is being influenced by the season of the year, increase in the prices of local vegetables, and the customs and traditions of the people. The major problems of the mungbean sprout producers are the high price of imported mungbean seeds, spoilage of sprouts due to poor mungbean seed quality and contamination, and the imminent competition with the Filipino-Chinese traders who also control the supply and prices of imported mungbean seeds. It is recommended that the mungbean sprout producers must be organized and be extended with appropriate trainings and assistance by concerned agencies and entities in order to improve their status and productivity. Likewise, an intensive local production program on high quality mungbean seeds should be initiated to lessen the dependence upon imported varieties.

APLIKASI PUPUK KNO3 DAN ZPT EKSTRAK KECAMBAH KACANG HIJAU TERHADAP PERTUMBUHAN, PENINGKATAN RASA MANIS DAN HASIL MELON (Cucumis melo L.)

This study was aimed to discover the effect of KNO3 fertilizer and growth regulators on the sweetness level of melon and to determine the best dose of KNO3 and growth regulator fertilizers that can increase the sweetness of melon. This study used a randomized block design of two factors, namely: Factor I dose of KNO3 fertilizer with 4 levels: K0 (0g/plant), K1 (6g/plant), K2 (9g/plant), and K3 (12g/plant). Factor II: concentration of mung bean sprout extract with 3 levels: C0 (0 g/l), C1 (100 g/l), C2 (200 g/l). The results showed that the KNO3 fertilizer treatment had no significant effect on all observation variables, while the treatment with mung bean sprout extract at a dose of C1 (100 g/l), showed the best treatment

Performa dan lama berahi sapi Peranakan Simmental yang memperoleh penambahan kecambah kacang hijau dalam pakan

Objective: The aims of this research were to observe the effect of mung bean sprouts to the estrous performance (onset, vulva condition, cervical mucus, behavior, pH of cervical mucus and spinnbarkeit) and length of the estrous on Simmental grade cow. Methods: The materials used in this study were 12 Simmental grade cow with characteristics aged 3 – 4 years, average of weights 399.51 ± 29.97kg, BCS 3 – 4, had normal estrous cycle and had parturition minimum one. The cow were divided into 4 groups; control without mung bean sprouts addition (T0), 250g mung bean sprouts (T1), 375g mung bean sprouts (T2) and 500g mung bean sprouts (T3). The cow was given mung bean sprout during 7 days before estrous. Data of onset, vulva condition, cervical mucus, behaviour, pH of cervical mucus and spinnbarkeit) and length of the estrous analyzed with non-parametric Kruskal-Wallis H test significancy 5% using software Statistical Package for the Social Sciences (SPSS) versi 20. Results: The result showed that estrous performance (onset estrous, vulva condition, cervical mucus, behaviour, pH of cervical mucus, spinnbarkeit) and length of the estrous with mung bean sprout addition were non significantly different on Simmental grade cow. Conclusions: According to non-parametric Kruskal-Wallis H test a dding mung bean sprouts given the same effect with control.

Polyphenol Extracts From Germinated Mung Beans Can Improve Type 2 Diabetes in Mice by Regulating Intestinal Microflora and Inhibiting Inflammation.

Studies have shown that inhibiting inflammation and regulating intestinal microflora imbalance is a significant factor in controlling the development of type 2 diabetes mellitus (T2DM). This experiment studied the protective effect of polyphenol extract from germinated mung beans on diabetic C57BL/6 mice.ResultsFasting blood glucose (FBG) was decreased, glucose tolerance was increased, insulin resistance was decreased, serum lipid indexes in T2DM mice were improved, and the enzyme activities of alanine aminotransferase (ALT) and aspartate transaminase (AST) in serum were reduced. Meanwhile, the levels of interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), and C-reactive protein (CRP) in serum were decreased, the concentration of interleukin 10 (IL-10) in serum was increased, inhibiting the inflammatory reaction induced by diabetes and repairing the morphology of mice liver tissue. At the same time, germinated mung bean polyphenol (GMP) can regulate the main intestinal flora, Firmicutes, Bacteroidetes, and Proteobacteria in diabetic mice and can also regulate species diversity and improve intestinal flora imbalance. Taken together, the experimental conclusion is a certain dose of polyphenol extract from germinated mung beans that can improve mouse T2DM by inhibiting inflammatory reaction and regulating intestinal microflora.

Synthesis, characterization and absorption evaluation of bifunctional monomer magnetic molecularly imprinted polymers nanoparticles for the extraction of 6-benzylaminopurine from vegetables

An adsorbent-magnetic molecularly imprinted polymers nanoparticles (MMIPs NPs) were synthesized for the extraction of 6-benzylaminopurine (6-BA) using Fe3O4 as magnetic core. The MIPs were prepared with methacrylic acid and sodium p-styrene sulfonate as bifunctional monomers. The adsorbents were characterized by transmission electron microscopy, Fourier transform infrared spectroscopy, X-ray diffractometer, thermogravimetric analysis and vibrating sample magnetometer. The adsorption properties were evaluated by static, kinetic and selective adsorption experiments. The MMIPs NPs exhibit a high adsorption capacity (37.63 mg g−1) and favorable imprinting factor (2.88) toward 6-BA. The chromatogram of 6-BA extraction using the MMIPs NPs as the adsorbent demonstrates that the matrix interference has been minimized. More importantly, MMIPs NPs can be applied to extracting 6-BA from mung bean sprout and cucumber with satisfactory recoveries (91.14–104.52%), and can be reused for at least five times. This work provides a new strategy to efficiently extract 6-BA from vegetables.

Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt

This study aimed to determine the effect of mung bean sprout yoghurt (MungbeS-Yo) on plasma CRP and SOD levels of healthcare workers. MungbeS-Yo was prepared by mixing green bean sprout milk and skim milk, sucrose, and Lactic Acid Bacteria (LAB). The subjects of this study were 20 female healthcare workers, randomly divided into 2 groups. Group-1 was given MungbeS-Yo, while group-2 was given Skim-Yo (as control), as much as 200 mL/day for 2 months. MungbeS-Yo is prepared from 70 parts of mung bean sprouted milk, 30 parts skim, 0.5% LAB, and 10% sugar. Blood samples were taken before and after the intervention. Blood plasma was tested for CRP and SOD levels. CRP levels decreased from 5.41 to 3.61 mg/L (P = 0.037), while SOD levels increased from 88.86 pg/mL to 176.05 pg/mL (P<0.044). MungbeS-Yo has the potential to improve the immune status and enzymatic antioxidant status of plasma susceptible groups infected with Covid-19. Thus, MungbeS-Yo can help raise the immune level against infection.

THE EFFECT OF KIND OF MEDIA ON F0 AND F1 BUTTON MUSHROOM SPAWN GROWTH

Quality spawns are an important factor to support the success of button mushroom cultivation. The quality of mushroom spawn is inuenced by the nutritional composition of the media. The purpose of this study was to determine the best media for the growth of F0 and F1 button mushroom. The research was carried out in March-May 2021 at the Biology Laboratory, Faculty of Agroindustry, University of Mercu Buana Yogyakarta. The study consisted of 2 series of experiments. This study consisted of 2 series of experiments. The rst experiment was to test the growth quality of F0 champignon on 3 types media, that is potato dextrose agar (PDA),mung been sprout extract media, and white sweet potato media. The second experiment tested the growth quality of F1 button mushroom grown on three types of media, that is corn, barley and sorghum. Both experiment were single factor trials arranged in a completely randomized design (CRD) with three replications, and each replication consisted of 5 units. The results showed that the growth of F0 button mushroom grown on PDA media and mung bean sprout extract was better than white sweet potato extract media. For the growth of F1 button mushroom, the best media was corn, the second was sorghum and the third was barley.

Use of Herb Combination (Jamu Atoke) Before Mating to Improve Rat Pup Health

Mortality and health disturbances in children often correlate with maternal health and fertility. Avocado, mung bean sprouts, and holy basil have been traditionally used to improve maternal health, before and during pregnancy. This study was aimed to assess the efficacy of herbal combination of avocado, mung bean sprouts, and holy basil (Jamu ATOKE) in optimizing reproductive health. Eighteen female Sprague Dawley rats (9–10 weeks old, BW: 180–250 g) were randomly divided into 3 treatment groups (n=6 rats for each group) of control, group I and II. ATOKE were added into rats drinking water and consumed for 30 days before pregnancy. After the rats were pregnant and gave birth, pup per parent ratio, pup mortality, and pup health performance (body weight gain, feed and drink consumption, motor activity, pup speed in finding light and feed, red blood cell (RBC) count, white blood cell (WBC) count and differential, SGPT, SGOT, blood urea nitrogen (BUN), creatinine, and proinflammatory mediators (TNF-α and IL-6) were analyzed. Pups born to in group I had a generally better health performance compared to the control group. There was a 100% mortality in the litter of group II due to the excessive aggressive behavior of the dams as a sign of toxicity. Administration of 2.5% Jamu ATOKE showed the best effects on the health and intelligence of the rat pup.

Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic

This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk - skim milk on phenolic content, protein, and fibre of mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10 hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and 0.5%, as well as the proportion of mung bean sprouts milk - skim milk 100: 0, 90:10, 80:20, and 70:30, with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P = 0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milk and 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P = 0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interaction had no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30 with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and 12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.

Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans

The following reports on the generation of hydroxyl-radical activated water prepared by passing a hydrogen peroxide solution containing Fe(III) catalyst through a UV-C reactor. The activated water was subsequently evaluated for antimicrobial activity against Escherichia coli O157:H7 in suspension or when inoculated onto mung beans. Hydroxyl-radical generation was assessed through the oxidation of methylene blue when reacted with activated water prepared from solutions of different pH (4–10), UV-C dose (32–128 mJ/cm2), hydrogen peroxide (0–1000 mg/L) and Fe(III) concentration (0–100 mg/L). Methylene blue oxidation was associated with high concentrations of each reactant with a positive correlation with Fe(III) concentration. Inactivation curves of E. coli O157:H7 in activated water were diphasic with an initial slow rate that increased after 15 min contact time. In contrast to the methylene blue assay, the antimicrobial action of activated water was associated with high hydrogen peroxide (500 mg/mL) and low Fe(III) catalyst (1 mg/L) with no significant interaction with UV-C dose. Evidence would suggest that the mode-of-inactivation was through a radical propagation reaction that is rate-limited by the reduction of Fe (III) to Fe (II). Here, the initial activation process via UV-C illumination results in photo-reduction of Fe(III) and propagates the formation of hydroxyl-radicals. Fe(III) to Fe(II) cycling continues with oxidation of cell structures that ultimately leads to loss of viability due to accumulation of cellular damage. When activated water was used to soak mung beans inoculated with E. coli O157:H7 a 1 log reduction was obtained with a 19% increase in germinated beans and 8.5% higher sprout yield relative to controls. The oxidation reduction potential decreased from 477 mV to 288 mV and pH increased from 3.97 to 5.47, over the 24 h mung bean soak period. The reduction of Salmonella and Listeria monocytogenes on mung beans soaked in activated water was <1 log CFU/g with all three pathogens growing back over the sprouting period. From the results it can be concluded that activated water can enhance the germination of mung beans along with sprout yield but has limited capacity when applied alone as a seed disinfection method.

Pertumbuhan Stek Tanaman Kebiul (Caesalpinia sp.) dengan Pemberian Ekstrak Bawang Merah (Allium cepa) dan Taoge Kacang Hijau (Vigna radiata)

This study aimed to measure the effect of red onion extract (Allium cepa) and green bean sprouts (Vigna radiata) on the growth of kebiul plants through cuttings with a comparison of synthetic growth regulators (Rootone-F) and control (without treatment). The research method used RAL (4 treatments, 12 replications) with an observation time of 6 weeks (12 observations) and measurements were made in the afternoon. Observation parameters were the number of seedlings growing, the number of shoots, time of shoot growth, shoot growth rate and the number of leaves. The results showed that the treatment with onion extract and mung bean sprouts better responded to the number of seedlings grown, number of shoots, shoot growth time, shoot growth rate and number of leaves compared to Rootone-F treatment and control. In conclusion, the administration of onion extract and mung bean sprouts could accelerate the growth of kebiul cuttings.&#x0D; Keywords: Shallots, Kebiul, Cuttings, Green Bean Sprouts

Facile fabrication of ZnO decorated ZnFe-layered double hydroxides @ biochar nanocomposites for synergistic photodegradation of tetracycline under visible light

To explore effective treatment of antibiotics-contaminated water using visible light-responsive photocatalyst, a series of ZnO decorated ZnFe-layered double hydroxide @ biochar (ZnO/ZnFe-LDH@BC) nanocomposites were obtained via a facile hydrothermal method. The fabricated nanocomposites exhibited uniform distribution of ZnO/ZnFe-LDH on BC matrix, allowing more active sites of ZnO/ZnFe-LDH to be utilized. The BC matrix brought widened visible-light absorbance, narrowed bandgap, and improved charge separation and transfer. During photocatalytic degradation of tetracycline (TC) under visible LED light, the nanocomposites showed significant enhancement of degradation efficiency, compared to ZnO/ZnFe-LDH or BC alone, indicating a strong synergy between ZnO/ZnFe-LDH and BC. The nanocomposite containing 23.0 wt% of BC (ZnO/ZnFe-LDH@BC0.2) showed optimal performance (achieving 87.7% of degradation within 4 h) in comparison to the reported LDHs@carbon photocatalysts. Alkaline condition and co-existing CO32– ions could enhance the stability and recyclability of the nanocomposites. Additionally, the possible degradation pathway of TC was analyzed via LC-MS and the reduction in toxicity resulting from photocatalytic degradation was confirmed by the culture of mung bean sprouts. This study provides a rational design strategy and performance assessment of LDH-based nanocomposites for the treatment of antibiotics-contaminated water.

Pengaruh Suhu Media Tanam Terhadap Waktu Perkecambahan Kacang Hijau

The research was conducted entitled The Effect of Soil Temperature on Mung Bean Germination Time. This study aims to determine the optimal temperature of the growing media in the germination process of green beans. This study was arranged in a completely randomized design (CRD) with one factor, namely the temperature of the growing media (soil) at the same time consisting of control (30⁰C), 27⁰C, 33⁰C, 36⁰C, 39⁰C. The parameter measured was the germination time of green beans. Variance data were analyzed by DMRT test at level = 5%. The results showed that the temperature of the growing media affected the germination time of green beans. The treatment that caused the optimal germination time was 33⁰C.Keywords: Soil Temperature, Time, mung bean

Effect of salicylic acid and methyl salicylate treatment on polyphenol metabolites and bioactive properties of mung bean (Vigna radiata) sprouts

Present study embodies investigation on the effect of elicitors, namely methyl salicylate (MeSA) and salicylic acid (SA), along with the phenolic precursor (L-phenylalanine) on the antioxidant potential and bioactive composition of mung bean sprouts. Results showed highest increase in total phenolic, flavonoid and condensed tannin content in sprouts treated with L-phenylalanine and 1.0% MeSA (2.0-fold, 4.02-fold, and 6.75-fold, respectively as compared to control). Elicited sprouts with the similar treatment showed highest DPPH radical scavenging activity, reducing power, ferric reducing antioxidant power and metal ion chelation activity. Furthermore, 4.40 fold, 2.90 fold, and 2.81 fold increase in PAL, TAL and peroxidase activity, respectively was also observed. It may be concluded that elicitation along with phenolic precursor treatment effectively increased the bioactive content and antioxidant capacity of mung bean sprouts.

Acrylamide formation during pan-frying of mung bean sprouts

Acrylamide (AA) in foods is mainly generated from free asparagine through the Maillard reaction with reducing sugars. Mung bean sprouts are often eaten pan-fried (stir-fried or sauteed). The Food Safety Committee in Japan estimated that the intake of AA from pan-fried/sauteed sprouts was substantially high. Here we analyzed AA formation during pan-frying of mung bean sprouts. Raw sprouts contained about 780, 600, and 380 mg/100 g of fructose, glucose, and asparagine, respectively. The sprouts turned brown gradually during pan-frying, and the AA content increased with up to 9 min of heating; AA of 100 and 200 µg/100 g raw sample was reached after 3 and 9 min of heating, respectively. The sugar content decreased during pan-frying, although the asparagine content did not decrease significantly. When a homogenate of mung bean sprouts was incubated with asparaginase, the asparagine content and the AA generated by pan-frying were reduced. When the sprouts were pretreated at 37 °C for 3 h or 60 °C for 1 h, the AA formation by pan-frying was mitigated.