Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

The γ-aminobutyric acid (GABA) content and distribution of mung bean (MB), heat relative humidity treated MB (HRH-MB) under different cooking storage conditions were investigated. quality characteristics noodles prepared by HRH-MB evaluated. Results showed that black varieties presented a higher average GABA HRH treatment than green varieties. Soaking significantly increased the (P < 0.05), but, 58.78% in distributed soaking solution. After cooking, although had slightly degradation, its was MB. With increase time, initially, followed decrease, whereas slower reduction observed on HRH-MB. Besides, compared with mixed MB-wheat flour noodles, pasting properties HRH-MB-wheat flour, color texture improved closer to wheat respectively. Furthermore, exhibited highest (16.56 mg/100 g DW) after cooking. Therefore, may be an ideal material for enhancing improving characteristic MB-based foods. • Heat (HRH) enhanced bean. For bean, largely content. HRH-mung most dissolved degraded storage.