mung bean

“Germination caused an increase in certain amino acids especially phenylalanine.”

phenylalanine → increased → germinated mung beans

“Tryptophan was found to be a limiting amino acid.”

tryptophan → limited → germinated mung beans

“1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) of germinated mung beans increased to 31.23 and 61.27%, respectively, after germination for 24 h.”

ferric-reducing antioxidant power (FRAP) → increased → germinated mung beans

“fat 0.36% to 0.64%”

mung bean protein isolates → have a range of fat content → 0.36% to 0.64%

“Total phenolic content and crude protein content of germinated beans significantly increased with increasing germination period.”

total phenolic content → increased → germinated mung beans