legumes

8.22: news.cook/mung beans:

Nutritional composition and antinutritional factors of mung bean seeds

(Phaseolus aureus) as affected by some home traditional processes

The effects of some domestic traditional processes,

such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking,

on the nutritional composition and antinutritional factors of mung bean seeds

were studied.

Germination and cooking processes caused significant

decreases in fat, carbohydrate fractions, antinutritional factors

and total ash contents.

All processes decreased the concentrations of lysine, tryptophan, threonine

and sulfur-containing amino acids.

However, all treatments were higher in total aromatic amino acids,

leucine, isoleucine and valine contents than the FAO/WHO reference.

Dehulling, soaking and germination processes

were less effective than cooking processes

in reducing trypsin inhibitor, tannins and hemagglutinin activity contents.

Also, germination was more effective

in reducing phytic acid, stachyose and raffinose.

Germination resulted in a greater retention of all minerals

compared to other processes.

In vitro protein digestibility and protein efficiency ratio

were improved by all processes.

There varied considerably the chemical score and limiting amino acids

of mung bean subjected to the various processes

depending on the type of process.