. 2018 Jun 26;10(7):821. doi: 10.3390/nu10070821

Table 1.

Centesimal composition of mung bean (Vigna radiata L.) cooked (WMBF) and germinated (GMBF) flours, on a dry matter basis.

Component (%)	WMBF	GMBF
Moisture	7.4 ± 0.6 ^b	7.0 ± 0.3 ^a
Ash	3.4 ± 0.1 ^a	4.1 ± 0.1 ^b
Lipid	1.3 ± 0.1 ^b	0.6 ± 0.1 ^a
Proteín	23.4 ± 0.2 ^a	26.2 ± 0.4 ^b
Carbohydrate ^A	72.0 ± 0.2 ^b	69.0 ± 0.3 ^a

Mean ± SD. ^A Calculated by difference, including fibre. Mean values in lines with different letter superscripts, within each component, are statistically different at p < 0.05 (Student’s t-test).