| Abstract: | The contents changes of nutritional composition during mung bean germination were studied. The results showed that fat and reducing sugar content decreased with time, but protein, vitamin A, vitamin C and isoflavone content all increased. The contents of vitamin A and vitamin C increased the most, vitamin A content increased 92.42%, vitamin C content increased from 0 to 9.66 mg/100g within seven days respectively, protein content was also more increased, it was from 25.01 g/100g to 42.15 g/100g and fat content decreasing 27.78% within seven days respectively, reducing sugar content showed a maximum was 0.82 g/100g after germinating a day and then reduced gradually, isoflavone content showed a maximum was 0.78 g/100g after germinating four days and then a slight decline. |
