Abstract: The purpose of this study was to determine and compare a nutritional quality (crude protein content, soluble sugar content) and polyphenolic profile (total phenolic content, total flavonoid content), as well as antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power) between seeds and sprouts of three selected edible beans: black soybeans (Glycine max), adzuki beans (Vigna angularis), and peas (Pisum sativum L). It also evaluated for the growth characteristics (total weight, edible portion fresh weight, edible rate, hypocotyl height, moisture content) of three sprouts. The results showed that among the three legumes, the nutritional quality, phenolic content and antioxidant capacity of black soybean were significantly higher than that of adzuki beans and peas. The total weight (12.83 g/10 strain),hypocotyl height(16.02 cm) and moisture content (93.82%) of peas was the highest among the three sprouts, and the edible portion fresh weight (5.87 g/10 strain), edible rate (71.03%) of black soybeans was the highest. Among the samples, pea sprouts were characterized by the highest levels of soluble sugar content(0.75 mg/g), total flavonoids content (7.09 mg/g DW);black soybean sprouts were the richest in total phe-nolic content(4.28 mg/g DW),ABTS radical scavenging activity (110.39 μmol/g DW) and ferric reducing antioxidant power (75.52 mmol/g DW). Furthermore, the germination of three legumes sprouts significantly reduced the soluble sugar content and increased the crude protein content. Germination has been shown to be a very effective process to enhance the bioactive phenolic compounds and antioxidant activities of adzuki bean and pea, whereas black soybean shows a decrease. In addition, the investigations resulted in strong correlations between the contents of phenols and antioxidant activities. According to the results obtained in this study, black soybeans, germination of adzuki beans and pea seeds could be used as ingredients to obtain high-value legume flours for food formulation. The results of this study would provide a theoretical basis for the development of legumes and their sprouts.
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