In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Abstract

Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

Composition, Nutritional Value, and Health Benefits of Pulses

“…The extrusion conditions used dictated the level of change in the resistant starch. Kaur et al (2015) observed a significant increase in rapidly digestible starch (2.1-49.3%) and subsequent reductions in slowly digestible starch and resistant starch contents of cooked mung beans. As a result, glycemic indexes of the processed mung bean increased.…”

“…Increased resistant starches in cooked lentils and chickpeas were observed (Wang et al 2009;Xu et al 2014). Kaur et al (2015) observed a significant increase in rapidly digestible starch (2.1-49.3%) and subsequent reductions in slowly digestible starch and resistant starch contents of cooked mung beans. Wang et al (2010a) also reported significant reductions in resistant starches of dry beans after cooking.…”

In vitro digestibility, pasting, and structural properties of starches from different cereals

“…RS is the starch which represents both the starch and starch degraded products that are not digested in the small intestine but can enhance fermentation in large intestine of normal persons. [51] The intact starch granules of uncooked starch are responsible for higher RS due to their poor hydrolysis by digestive enzymes. RS varied from 6.1 to 11.6% within different cereal starches and get decreased from 0.5 to 1.8% after cooking.…”

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

“…The average increase in IVSD 7.1 among all variations with maximum increase in control variations of GGG (12.1%). Kaur et al (2015) determined the in vitro characteristics of mung bean subjected to different processing methods and found that germinated legumes had higher amount of digestible starch in comparison to raw and soaked samples. The glycemic index of germinated mung bean was also lower in comparison to heat treated samples.…”