Anh T. Vu * , Tuyen C. Kha , & Huan T. Phan

* Correspondence: Vu Thuy Anh (email:

Main Article Content


Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 300C within 8 h, which created the highest content of GABA (4,51 mg/g). Meanwhile, the highest content of polyphenol (1,25 mg GAE/g) was reached at 350C within 8 h. The optimized conditions for germinating mung bean were at 350C for 24 h giving the most highest content for both GABA and TPC, 4,46 mg/g and 1,30 mg GAE/g, respectively.

Keywords: Gamma – aminobutyric acid (GABA), Germinated mung bean, Polyphenol, Temperature, Time

Article Details


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