The Development of Mix-Germinated Legumes Drink
Keywords:
Legumes, Germination, AntioxidantsAbstract
This research aimed to develop the drink from mix-germinated legumes (mung beans, soybeans, kidney beans, and black beans) and purposed to study DPPH radical scavenging activity during germination, develop the appropriated formula by using sensory evaluation and examine the chemical composition and microbiological contents of mix-germinated legumes drinks. DPPH scavenging activity of legumes tended to elevate after 24 hours germination while the antioxidant activity in kidney beans and mung beans increased about twofold during germination process. The appropriate mix-germinated legumes formula product receiving the highest sensory score was the ratio of germinated and non-germinated legumes at 1.67: 1. It contained 35.67 kcal/100 g which composed of protein (1.50%), carbohydrate (7.13%), total fat (0.14%), crude fiber (0.92%), ash (0.26%) and moisture (91.08%). γ-aminobutyric acid (GABA) in product was 1.07 mg/ 100 g while the oxygen radical absorbance capacity (ORAC) was 774.69 µmole TE. Moreover, Yeast and mold, and coliform examination were within the limit according to the microbiological specifications of Food and Drug administration of Thailand.
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