Developmental and Species-specific Variation in Physicochemical, Phytonutrients, and Antioxidant Properties of Selected Vigna spp.

Abstract

Vigna spp. are fast-growing, affordable legumes that offer valuable nutrients; however, their optimal nutritional value across developmental stages remains underexplored. This study investigated the physicochemical properties, phytonutrient contents, and antioxidant activity of three Vigna spp.: mung bean (MB, V. radiata), black gram (BG, V. mungo), and adzuki bean (AB, V. angularis), at three developmental stages: seed, sprout, and microgreen. Fresh and dry weights, as well as plant length, were recorded. Comparative analyses were performed on seed, top (TOP), and middle (MID) parts to assess phytonutrient levels, antioxidant activity, and enzymatic antioxidants. The results revealed that AB microgreens exhibited the highest biomass and total phenolic content, while MB microgreens had the longest plant length, titratable acidity, ascorbic acid, and FRAP-based antioxidant activity. BG microgreens excelled in terms of total flavonoid content and catalase activity. Overall, microgreens demonstrated consistently higher phytonutrient and antioxidant capacity than sprouts and seeds, particularly within TOP. Conversely, seeds consistently exhibited higher protein and soluble solid contents than their sprout and microgreen counterparts. Distinct species- and part-specific variations were evident across developmental stages. This study highlights the importance of species selection and harvest timing in optimizing the nutraceutical value of legume-based sprouts and microgreens for functional food applications.