CHANGES IN THE PROFILE OF ESSENTIAL AMINO ACIDS IN SEEDS OF VIGNA RADIATA L. «ZHASYL DÄN» DURING FERMENTATION

In the context of global protein deficiency and the growing interest in functional food products, special attention is paid to leguminous crops with a high content of essential amino acids. This study aimed to evaluate the dynamics of the essential amino acid profile in seeds of Vigna radiata L. “Zhasyl dän” during fermentation. The work is based on the author’s experimental data obtained by germinating the seeds for 72 hours, followed by amino acid analysis.
The results showed that the total content of essential amino acids (EAA) in the control samples was 8032 мг/100 г dry matter. At 24 hours, this value increased to 9398 мг/100 г, reaching a maximum of 10,674 мг/100 г at 48 hours (an increase of about 33%), and slightly decreased to 10,390 мг/100 г at 72 hours. The most pronounced changes were observed for leucine+isoleucine (from 2895 to 3493 мг/100 г) and lysine (from 1394 to 1674 мг/100 г). Threonine increased from 605 to 714 мг/100 г, and valine – from 1178 to 1430 мг/100 г.
The obtained results confirm that fermentation of mung bean seeds activates endogenous enzymatic systems, promoting the accumulation of amino acids and enhancing their bioavailability. These findings are of practical importance for the development of functional food products with high protein value. The presented work is the first author’s study carried out for the “Zhasyl dän” variety and expands scientific understanding of the biochemical changes in Vigna radiata protein during fermentation.

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