Wintersohle, C., Arnold, S.J., Geis, H.M., Keutgen, F., Etzbach, E., Schweiggert-Weisz, U. (2024) Impact of short-term germination on dehulling efficiency, enzymatic activities, and chemical composition of mung bean seeds (Vigna radiata L.). Future Foods, 100416. https://doi.org/10.1016/j.fufo.2024.100416
Short Summary:
Short-term germination (12–24 h) of mung bean seeds substantially improves their dehulling efficiency while curbing antinutritional factors, keeping nutrient losses low. Prolonged germination (48 h) significantly boosts enzyme activities but leads to noticeable reductions in protein, starch, and fat content, as well as alterations in globulins. Dehulling additionally lowers total phenolic content by 20%. Overall, germinating mung beans for 12–24 h offers a practical way to produce high-quality, lighter-colored plant-based ingredients with reduced antinutritional factors.