8.22: news.cook/mung beans:
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.