Germinating under magnetic field improved nutrient composition, physicochemical properties and flavor of mung bean.

Abstract

Germination enhances the nutrient composition of grain, but the effects of germinating under magnetic field (MF) on physicochemical properties and flavor of mung bean have been poorly understood. In this study, mung beans germinated under MF were evaluated by assessing germination index, nutrient composition, physicochemical characteristics and flavor. Compared with 72 h without MF, the germination rate was elevated by 13.0 % after 72 h of MF. The reducing sugar content rose by 10.7 %, the γ-aminobutyric acid content increased by 74.9 %, and the polyphenol content grew by 50.2 %. MF also improved physicochemical properties of mung bean, including solubility and swelling power. Moreover, MF enhanced the flavor profile. These findings demonstrated that MF has significant potential for application in the development of functional grain-based foods.