Physicochemical Properties and Digestibility of Starches Isolated From Mung Bean Seeds Under a Combination of Germination and Heat‐Moisture Treatment

Germination and heat‐moisture treatment (HMT) are natural methods used to improve the nutritional composition and physicochemical properties of mung bean flour. This research investigated the effects of germination, alone or in combination with HMT, on the physicochemical properties and in vitro digestibility of starches isolated from treated mung bean flours. Mung bean seeds were germinated for 6, 12, 18, and 24 h, and subjected to HMT at 100°C for 6 h. The resulting starches showed no major changes in morphology or crystalline structure, although the surfaces of starch granules were slightly gelatinized. Germination significantly increased the pasting temperature, maximum viscosity, and breakdown of mung bean starches, whereas HMT elevated the pasting temperature but reduced other pasting properties. Combined germination and HMT enhanced the swelling power and solubility of mung bean starches. Germination improved digestibility by increasing rapidly digestible starch (RDS) and decreasing slowly digestible starch (SDS) and resistant starch (RS). In contrast, HMT produced more RS but reduced SDS and RDS in germinated mung bean flour. Starch isolated from mung bean treated with 12‐h germination followed by HMT had the lowest RDS content (55.2%), moderate SDS content (20.8%), and the highest RS content (23.9%), indicating its potential for developing low‐GI foods.