Study the effect of drying conditions and flour content of germinated black bean (Vigna cylindrica) on the production of GABA-rich cookies

Abstract

This study aims to find a recipe to make cookies containing the functional ingredient (GABA) from germinated black beans. Results showed that the germination process of black beans consists of three steps. First, black beans were immersed for 6 h and germinated for 60 h. After that, the germinated bean was dried at 70^oC for 6 h, ground to 0.20 mm. The cookie recipe included wheat flour 21%, germinated black bean flour 21%, sugar 25%, butter 10%, shortening 10%, and egg 13%. The obtained cookies had a protein content of 13%, lipid 25.1% and high amount of GABA 402 mg/kg.