Khetarpaul, NeelamShashi Bala2016-11-102016-11-102011http://krishikosh.egranth.ac.in/handle/1/84887The 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.enVegetables, Beans, Instantizing, Proteins, Biological phenomena, Sowing, Fermentation, Acidity, Iron, StarchThesis