Nutritional evaluation and antioxidant activity of sesame sprouts

► Most of the free amino acid contents were increased as seeding days progressed. ► The crude fat content significantly reduced during seeding. ► γ-Amino-n-butyric acid and total phenolic compounds were rapidly increased. ► Sesamin in sprouts was significantly reduced during seeding. ► Antioxidant activity of sprouts was positively related to the total phenolic content.