Effects of Solid-state Fermentation by Aspergillus niger on Nutritional Quality and Functional Properties of Mung Bean

To investigate the effects of microbial solid-state fermentation on the multi-dimensional quality of mung beans, whole seeds were fermented with Aspergillus niger (fermentation temperature 26.5 ℃, inoculum concentration 8 mL/100 g). Changes in the nutritional composition, bioactive substances, antioxidant capacity of mung bean, as well as the physicochemical and digestive properties of mung bean powder during fermentation were analyzed. The results indicated that during solid-state fermentation, the levels of nutrients and bioactive substances in mung beans significantly increased (P