Nutrient Contents and Antinutritional Factors of Mungbean Sprouts

Abstract

Three days old germinated seedlings and dry seeds of four mungbean sseed samples : U-thong-1, Kampangsaen-1, Native variety, and U-thong-2 were used in this study. Results of nutritional contents and antinutritional factors between dry seeds and sprouts revealed that while seeds germinated, the amount of water in sprout increased nearly 10 minutes, while other nutrients generally decreased. It was found that the antinutritional factors decreased or totally disappeared in germinated seeds as compared to the dry beans. Furthermore, it was found that the sprouts contained more vitamin B1, B2 and C. Bean sprouts from mungbean variety Kampangsaen-1 contained more nutrients and higher level of vitamin C than the other sprouts from three other bean samples.