ArticleJournal of food science and technology2020
Beans germination as a potential tool for GABA-enriched tofu production.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 33 citations in OpenAlex.
- Exploring the Physiological Effects and Mechanisms of Gamma-Aminobutyric Acid in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
- Germination Triggers Substantial Changes in GABA, Polyphenol, Sugar, and Organic Acid Content of Commonly Consumed Legumes.Plants (Basel, Switzerland) · 2026Article
- The Influence of Maternal Diet in Late Pregnancy on Malondialdehyde and Cortisol Levels in Maternal and Cord Blood.Nutrients · 2025Article
- From the gut to the brain, mechanisms and clinical applications of γ-aminobutyric acid (GABA) on the treatment of anxiety and insomnia.Frontiers in neuroscience · 2025Review
- Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Foods (Basel, Switzerland) · 2024Article
- Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid.Bioresources and bioprocessing · 2024Review
- Enhanced Production of Gamma-Aminobutyric Acid (GABA) fromIndian journal of microbiology · 2023Article
- Understanding the hindrance factor of bacterial proliferation and γ-aminobutyric acid-producing capability of nondairy strains of Lactiplantibacillus plantarum in milk fermentation.Scientific reports · 2023Article
- OptimizingFoods (Basel, Switzerland) · 2023Article
- Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Frontiers in nutrition · 2021Article
- Impact ofAnnals of microbiology · 2021Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter that can be found in many plants, especially beans. Beans are normally used for producing vegetarian foods, such as bean milks, bean sprouts, and tofu. Thus, the aims of this study were to determine the GABA content in various germinated beans (yellow beans, black beans, green beans, and red beans) as well in tofu products made from different types of germinated beans. The results showed that soaking and germination significantly contributed to an increase in GABA production. The GABA content increased to a maximum value of 0.89, 3.09, 3.93 and 4.78 mg/g in yellow beans, red beans, green beans, and black beans, respectively. Moreover, due to the bean characteristics, green beans, red beans, and black beans were collected at 6 h after germination while yellow beans were collected at 0 h after germination. As a result, only yellow bean sprouts could be used for tofu production since they are composed of a high amount of proteins and a low amount of carbohydrates. The GABA content in tofu was 0.55 mg/g, which was lower than that in soybean milk (0.65 mg/g), likely due to the filtration and pressing processes of tofu production.
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