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Nutritional Evaluation of Mung bean (Vigna radiata) and their Utilization in Development of Value Added Products

KrishiKosh

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Title Nutritional Evaluation of Mung bean (Vigna radiata) and their Utilization in Development of Value Added Products
 
Creator Tarun Bala
 
Contributor Punia, Darshan
 
Subject vegetables, Beans, Germinability, Husking, Soaking, Proteins, Sampling, Sowing, Sugar, Starch
 
Description The present investigation was conducted to evaluate the physico-chemical properties, nutrient
composition of three mung bean varieties, effect of processing methods on nutrient composition and
their utilization in development of value added products. The results of the study indicated that the
varieties MH-318 and MH-421 had similar and significantly higher seed weight than that of the variety
MH-565. A non-significant difference existed in seed volume, seed density, swelling capacity and
hydration capacity of mung bean varieties. The variety MH-421 had lowest moisture (8.90%) and
highest (27.98%) crude protein content. Fat and crude fibre contents of mung bean varieties ranged
from 2.33 to 3.00% and 3.93 to 4.70%, respectively. Ash content was highest (4.73%) in variety MH-318 and lowest in variety MH-565 (3.84%). The variety MH-318 had highest content of total
carbohydrates (57.92%) and reducing sugar content (0.58 g/100g). The variety MH-565 had highest
amount of total (10.42g/100g) and non-reducing sugars (9.99g/100g). The variety MH-318 had the
maximum soluble (5.73 g/100g) and insoluble (17.07g/100g) dietary fibre contents and the variety
MH-565 had the minimum (3.40 g/100g) soluble dietary fibre content. The variety MH-421 had the
highest content of total and available calcium (177.57 and 105.09 mg/100g, respectively), iron (2.88
and 0.46mg/100g, respectively). The variety MH-565 contained maximum amount of phosphorus
(209.97 mg/100g) and zinc (2.62 mg/100g). Among all the mung bean varieties, MH-421 had highest
protein (67.697%) and starch ((25.00 mg maltose) digestibility. The variety MH-565 had the maximum
(837.33 mg/100g) amount of phytic acid whereas variety MH-421 the minimum (636.00 mg/100g). A
non-significant difference was observed in polyphenol content of varieties MH-421 and MH-565.
There were non-significant variations in crude fat content of mung bean varieties in response to
soaking, dehulling and germination. Dehulling of seeds resulted in significant reductions in protein (8
to 11%), crude fibre (40 to 51%) and ash (14 to 21%) content. Germination and roasting significantly
increased total sugars (30 to 36% and 6 to 14%), reducing (43 to 54% and 19 to 30%) and non-reducing
sugars (29 to 36% and 6 to 16%), respectively. The decrease in starch content was almost equal (20 to
23%) after roasting and germination. Total dietary fibre content in dehulled varieties ranged from 9.73
to 10.07 g/100g, which was half or less than half the amount of original value (20.13 to 22.80 g/100g).
The percent decrease in soluble dietary fibre content was almost double (37 to 49%) in dehulled
samples as compared to soaked samples (14 to 22%). All the processing methods, increased the
availability of minerals in mung bean varieties. All the processing methods improved the in vitro
protein and starch digestibility of mung bean varieties. Germination method was more effective in
reducing the phytic acid (31 to 39%) and polyphenol contents (36 to 45%) as compared to other
methods. Among all mung bean varieties, MH-421 was found superior in terms of nutritional
characteristics, therefore it was selected for development of value added products. Four products
namely sev, biscuits, chat and cutlets were prepared using dehulled and germinated mung beans.
Roasted dal was prepared by roasting the soaked (4h) mung beans. Incorporation of mung bean in sev
upto the level of 40% (dehulled) and 30% (germinated), in biscuits 50% (dehulled) and 30%
(germinated), chat upto the level of 50% (dehulled) and cutlets 50% (dehulled) and 40% (germinated)
were highly acceptable. All the products were acceptable for their sensory characteristics. Therefore,
mung bean can be used in preparation of value added products.
 
Date 2016-09-17T11:00:47Z
2016-09-17T11:00:47Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/77196
 
Language en
 
Format application/pdf
 
Publisher CCSHAU