Adzuki bean sprouts are consumed as food and herb medicine in Chinese folk. In this study, the main bioactive ingredients of adzuki bean sprouts were evaluated. As seeding days progressed, the free amino acids in the sprouts were rapidly increased while mineral elements and unsaturated fatty acids were reduced. After seeding for 3 days, the highest content of γ-aminobutyric acid could be investigated, and the bioactive value of the sprout seeding for 3 days was superior to that of the sprout seeding for 7 days.
Key words: Adzuki bean, sprout, nutrient, γ-aminobutyric acid, ICP-AES.
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