Biochemical transformation of Vigna radiata L. «Zhasyl dan» seeds under fermentation with the application of sucrose

This study presents the results of investigating the effect of sucrose on the amino acid composition of germinated mung bean seeds of the ‘Zhasyl dän’ variety. Particular attention was paid to the dynamics of essential amino acids (EAA), which determine the biological value of the product. Control samples without sucrose and experimental variants with the addition of 2% sucrose were analyzed at 24, 48, and 72 hours of germination. The results showed that the germination process is accompanied by significant changes in the amino acid profile, with sucrose acting as a stimulating factor. The most intensive changes were observed between 24–48 hours, when the maximum accumulation of both essential and some non-essential amino acids was recorded. In particular, the content of leucine + isoleucine increased from 2895 to 3654 mg/100 g, lysine from 1523 to 1838 mg/100 g, phenylalanine from 1486 to 1836 mg/100 g, and valine from 1178 to 1459 mg/100 g. In the control samples, the increase in these amino acids was less pronounced. Additionally, an increase in aspartic acid + asparagine was observed (from 2658 to 3315 mg/100 g), while glutamic acid + glutamine increased from 3966 to 4916 mg/100 g, confirming the activation of nitrogen metabolism and enhanced proteolytic processes during germination. Visualization using graphs and a heatmap confirmed that sucrose enhances the metabolic activity of sprouts, resulting in higher accumulation of free amino acids. The obtained results demonstrate that sucrose supplementation during mung bean germination is an effective method to improve their nutritional value and can be applied in the development of functional food products.