Effect of different traditional thermal processing methods on the nutritional and anti-nutritional composition of the marginalized indigenous mung bean (Vigna radiata)

Adeoye, J.K. and Oyetayo, V.O. (2021) Effect of different traditional thermal processing methods on the nutritional and anti-nutritional composition of the marginalized indigenous mung bean (Vigna radiata). Food Research (Malaysia), 5. pp. 124-130. ISSN 2550-2166

In the present study, the effects of fermentation, roasting, boiling, and boiling with potash on the nutritional and anti-nutritional composition of unsprouted mung bean seed was investigated. Mung bean (Vigna radiata), an underutilized bean was subjected to different processing methods such as boiling, boiling with potash, roasting, and fermentation. Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyses were done. A total of seventeen amino acids were assayed in mung bean subjected to different processing methods. The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed. The result of the statistical analysis revealed that there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods. Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%. There was a fluctuation in the mineral content of processed mung bean. Roasting significantly increased the anti-nutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein. Moreover, fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of anti-nutritional factors.

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Abstract

In the present study, the effects of fermentation, roasting, boiling, and boiling with potash on the nutritional and anti-nutritional composition of unsprouted mung bean seed was investigated. Mung bean (Vigna radiata), an underutilized bean was subjected to different processing methods such as boiling, boiling with potash, roasting, and fermentation. Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyses were done. A total of seventeen amino acids were assayed in mung bean subjected to different processing methods. The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed. The result of the statistical analysis revealed that there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods. Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%. There was a fluctuation in the mineral content of processed mung bean. Roasting significantly increased the anti-nutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein. Moreover, fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of anti-nutritional factors.

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Item Type:	Article
AGROVOC Term:	Vigna radiata
AGROVOC Term:	protein content
AGROVOC Term:	Antinutritional factors
AGROVOC Term:	boiling
AGROVOC Term:	roasting
AGROVOC Term:	nutritive value
AGROVOC Term:	food composition
AGROVOC Term:	mineral content
Geographical Term:	South Africa
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	30 Jun 2025 03:44
Last Modified:	30 Jun 2025 03:44
URI:	http://webagris.upm.edu.my/id/eprint/2911

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