Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
40 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
40 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Based on 4 papers
Based on 2 papers
mung beans → yield → comparable microbial counts
“Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible.”
“Germination caused an increase in certain amino acids especially phenylalanine.”
phenylalanine → increased → germinated mung beans
“Tryptophan was found to be a limiting amino acid.”
tryptophan → limited → germinated mung beans
“1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) of germinated mung beans increased to 31.23 and 61.27%, respectively, after germination for 24 h.”
ferric-reducing antioxidant power (FRAP) → increased → germinated mung beans
“fat 0.36% to 0.64%”
mung bean protein isolates → have a range of fat content → 0.36% to 0.64%
“Total phenolic content and crude protein content of germinated beans significantly increased with increasing germination period.”
total phenolic content → increased → germinated mung beans