Nutritional evaluation of mung bean (Vigna radiata L.Wilczek) cultivars and development of instant bhalle mix powder
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Date
2011
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Publisher
CCSHAU
Abstract
The nutritional evaluation of mung bean cultivars indicated the cultivar; MH-
715 had significant higher amount of protein, crude fibre and lower amount of fat
contents whereas reverse was noticed in MH-729. MH-715 had significantly the higher
amount of iron and zinc while minimum amount of calcium, magnesium contents. MH-
715 had the maximum iron availability but the minimum availability of calcium and
zinc. In vitro protein and starch digestibility were the lowest in MH-715 and MH-729,
respectively and the minimum amount of antinutrients was present in MH-715. MH-715
was selected on the basis of its protein (23 g/100g) and iron (3.0 mg/100g) contents
and was used to develop six types of instant bhalle mix powders by using three
methods viz. traditional, improvised and unfermented methods and two drying
techniques i.e. hot air and vacuum oven and subjected to organolaptical evaluation. On
the basis of sensory scores, the two most acceptable instant powders (Type I i.e.
traditionally fermented and Type II i.e. unfermented, hot air oven dried) were selected
for further nutritional composition and shelf life study. Both the instant mixes had
almost similar nutritional composition except vitamin C and phytic acid contents which
were significantly (P ≤ 0.05) higher in Type II powder.
When nutrient composition of both the instant mixes was compared with that of
raw mung bean flour, it was observed that there was reduction in ash and fiber contents
whereas increase was noticed in the protein contents in instant powders. There were
reductions in total and soluble dietary fibers which may be because of dehulling of
seed. Total sugars were increased, may be because of fermentation. The amount of
minerals and antinutrients were decreased whereas mineral availability and
digestibilit y (in vitro) of protein and starch were increased. Vitamin C content was
increased in instant mixes that may be because of processing methods. Both the instant
mi xes stored for six months (March to July) in multilayered zip lock polythene bags at
room temperature. The sensory scores of bhalle prepared from stored powders
decreased continuously on storage. Thus, it can be concluded that the instant mixes had
almost similar nutritive value which might be due to less fermentation time (3 h) used
in the preparation of Type I powder. This short duration of fermentation perhaps could
not bring significant changes in the nutritive composition of the powder. But definitel y
these instant mixes had better nutritional quality when compared to that of raw control.
Description
Keywords
Vegetables, Beans, Instantizing, Proteins, Biological phenomena, Sowing, Fermentation, Acidity, Iron, Starch