Nutritional and Biochemical Alterations in Vigna radiata (Mung Bean) Seeds by Germination

Mung bean (Vigna radiata), a rich source of many nutrients with potential health benefits is a commonly used functional food in India. The nutritional composition of Vigna radiata seeds were estimated in terms of carbohydrate, free amino acid, protein, chlorophyll and fat content pre and post germination to assess the biochemical changes in seeds. They were found to have slightly higher carbohydrate content (0.021 mg/g) after germination. The amino acid (0.239 mg/g) and protein content (0.207 mg/g) were appreciably increased compared to dry seeds. There was an insignificant difference in the fat, chlorophyll a and b contents of pre and post germinated seeds. These results suggest that the nutritional content and quality of the seeds of Vigna radiata improves after germination.