Beans germination as a potential tool for GABA-enriched tofu production

Area of Science:

• Food Science
• Nutraceuticals
• Plant Biochemistry

Background:

• Gamma-aminobutyric acid (GABA) is a key inhibitory neurotransmitter found in plants, particularly beans.
• Beans are versatile ingredients for vegetarian products like sprouts and tofu.
• Understanding GABA accumulation during germination is crucial for food applications.

Purpose of the Study:

• To quantify GABA levels in various germinated beans (yellow, black, green, red).
• To determine GABA content in tofu derived from germinated beans.
• To assess the suitability of germinated bean sprouts for tofu production.

Main Methods:

• Soaking and germination of yellow, black, green, and red beans.
• Measurement of GABA content using quantitative analysis.
• Analysis of bean sprout composition (protein, carbohydrates) for tofu suitability.

Main Results:

• Soaking and germination significantly increased GABA production across all bean types.
• Maximum GABA levels reached 0.89, 3.09, 3.93, and 4.78 mg/g in yellow, red, green, and black beans, respectively.
• Only yellow bean sprouts, with high protein and low carbohydrates, were suitable for tofu production, yielding tofu with 0.55 mg/g GABA.

Conclusions:

• Germination is an effective method for enhancing GABA content in beans.
• Bean type and germination time influence GABA accumulation.
• Yellow bean sprouts are the preferred substrate for GABA-rich tofu production, though processing reduces GABA levels compared to the initial soybean milk.