TABLE 1.

Changes of main components of adzuki beans before and after germination (g/100 g).

Sample	Moisture	Ash	Fat	Protein	Dietary fiber	Starch
Adzuki beans	9.27 ± 2.15a	4.26 ± 1.12a	1.37 ± 0.06a	25.15 ± 1.04a	15.24 ± 2.62a	45.45 ± 3.58a
Germinated adzuki bean	11.34 ± 1.03b	4.21 ± 1.23a	1.18 ± 0.08a	21.27 ± 1.27b	18.4 ± 2.04b	37.32 ± 5.64b

^a, ^bletter indicated that there was significant difference between the same nutritional components of adzuki bean and germinated adzuki bean (P < 0.05).