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- Ohshima, Toshiaki, et al. Show all 3 Authors
- Journal of food processing and preservation 2015 v.39 no.6 pp. 1956-1964
- 2,2-diphenyl-1-picrylhydrazyl; Vigna radiata; amino acid composition; antioxidant activity; cooking; crop production; crude protein; essential amino acids; free radical scavengers; free radicals; germination; home food preparation; molecular weight; mung beans; nitrogen; nonprotein nitrogen; phenylalanine; proteins; steaming; tryptophan
- ... Mung bean variety Kampangsean 2 was analyzed during 24‐h germination period. Total phenolic content and crude protein content of germinated beans significantly increased with increasing germination period. The 24‐h germinated mung beans showed the highest crude protein content but not significantly different compared to that of the 18‐h germinated bean. The increase in crude protein content was du ...