Journals › Tropical Agricultural Research
Comparative Analysis of Nutritional and Functional Properties of Mung Bean Grains, Sprouts, and Microgreens
Tropical Agricultural Research 37(3): 201–216 · 2026
https://doi.org/10.4038/tar.v37i3.9056
Abstract
Malnutrition remains a major global concern, particularly in developing regions. Increasing awareness of healthy diets has spurred interest in nutrient-dense, ready-to-eat functional foods such as sprouts and microgreens. This study evaluated variations in nutritional and functional properties of mung bean (variety MI 5) at three developmental stages, grain, sprout, and microgreen to identify the stage with superior attributes. Grains were germinated to produce sprouts (4 days) and microgreens (10 days). Samples were analyzed for protein and moisture, macroelements (nitrogen, phosphorus, and potassium), phytochemical constituents (total phenolics, carotenoids, and ascorbic acid), chlorophyll content, and antioxidant capacity. Results revealed a progressive enhancement in nutritional and functional qualities from grain to microgreen stages. Microgreens exhibited significantly higher (p
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