Introduction and nutritional evaluation of germinated soy germ

► Germinated soy germ (GSG) was developed and evaluated for their nutritional value. ► Free amino acids including GABA increased considerably while free sugars decreased. ► Tocopherol and isoflavone contents showed a rapid increase of 32.4% and 27.9%, respectively, during germination. ► GSG can be utilised as a reasonable and effective source of healthy foods.