Abstract: In order to study the effect of hypoxia combined with acid stress on GABA enrichment in adzuki bean and mung bean, germination time, germination temperature, hypoxia time and L-glutamic acid concentration were investigated by single factor. Based on the stress conditions identified for high GABA sprouted beans, GABA-enriched adzuki and mung beans were mixed with rice, and D-mixture design was used to optimize processing conditions for these sprouted bean/rice mixtures. Results showed that hypoxia combined with acid stress promoted GABA enrichment in adzuki and mung beans. In sprouted adzuki beans, GABA reached levels as high as 158.32±3.24 mg/100 g under the germination time of 48 h, germination temperature of 40 ℃, 15 h exposure to hypoxia, and L-glutamic acid concentration of 2.5 mg/mL. Mung bean stress conditions were: Germination time of 24 h, germination temperature of 35 ℃, 15 h exposure to hypoxia, and L-glutamic acid concentration of 2.5 mg/mL, the content of GABA was 141.57±4.35 mg/100 g. The sprouted beans and rice formulation was optimized by D-mixture design as follows: Rice 76%, sprouted mung beans 11%, and sprouted adzuki beans 13%. Under this composition, the GABA content of sprouted bean/rice mixture was 23.73±1.03 mg/100 g, and the average sensory score was 88.76±2.47. The taste, color, and aroma of the sprouted bean/rice mixture fell within acceptable ranges, and the active ingredient GABA was enriched, enhancing the nutritional and functional properties of sprouted beans/rice. This study provided a theoretical reference for the further development of rice/grain mixtures.