Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic

Erminawati E., . and Winarsi H., . and Andreas A., . and Nuraeni I., . Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic. pp. 287-295. ISSN 2550-2166

This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk - skim milk on phenolic content protein and fibre of mung bean sprouts yoghurt and the best formula. Green beans are germinated for 10 hrs blended until smooth and then fermented into yoghurt. LAB levels of 0.25 and 0.5 as well as the proportion of mung bean sprouts milk - skim milk 100: 0 90:10 80:20 and 70:30 with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5 increased the content of phenolic (P 0.02) protein (P 0.0003) and fibre (P 0.046) as well as the proportion of 70 mung bean sprouts milk and 30 skim milk also increased the content of phenolic (P 0.0014) protein (P 0.014) and fibre (P 0.036) of mung bean sprouts yoghurt but the treatment interaction had no effect (P0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk 70:30 with LAB 0.5 with the content of phenolic 1273.11 mg GAE/L 41.40 protein and 12.17 fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants protein and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.

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Abstract

This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk - skim milk on phenolic content protein and fibre of mung bean sprouts yoghurt and the best formula. Green beans are germinated for 10 hrs blended until smooth and then fermented into yoghurt. LAB levels of 0.25 and 0.5 as well as the proportion of mung bean sprouts milk - skim milk 100: 0 90:10 80:20 and 70:30 with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5 increased the content of phenolic (P 0.02) protein (P 0.0003) and fibre (P 0.046) as well as the proportion of 70 mung bean sprouts milk and 30 skim milk also increased the content of phenolic (P 0.0014) protein (P 0.014) and fibre (P 0.036) of mung bean sprouts yoghurt but the treatment interaction had no effect (P0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk 70:30 with LAB 0.5 with the content of phenolic 1273.11 mg GAE/L 41.40 protein and 12.17 fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants protein and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.

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Item Type:	Article
AGROVOC Term:	Bean sprouts
AGROVOC Term:	Yoghurt
AGROVOC Term:	Antioxidants
AGROVOC Term:	Nutritional status
AGROVOC Term:	Phenolic acids
AGROVOC Term:	Proteins
AGROVOC Term:	Fibres
AGROVOC Term:	Experimental design
AGROVOC Term:	Data analysis
AGROVOC Term:	Analysis of variance
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10789

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