Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index

Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for human diet. seed gaining attention due to its content secondary metabolites with positive effects on health. The present work analysed effect common germination essential amino acid profile, active compound content, and expansion index after extrusion processing. tryptophan (Trp) in raw (RCB) germinated (GCB) seeds was 6.1 7.9 mg·g–1 protein, respectively. limiting acids RCB were sulphur Trp, GCB only limiting acids. process beans increases levels quercetin kaempferol allows synthesis daidzein genistein, significantly could be used as a strategy improve nutritional, nutraceutical, processing properties.