Mung bean as food source for breastfeeding women with diabetes mellitus in Indonesia: carbohydrate profiles at different soaking times

Abstract

The study reported carbohydrate profiles of mung bean that was soaked for different times, and how the bean can be a potential food in Indonesia for breastfeeding women with diabetes mellitus (DM). This study used a single factor with completely randomized design. The soaking time was a factor with five levels; 0 (control), 2, 4, 6, and 8 hrs. Each treatment level was replicated three times. Observed dependent variables of carbohydrate profiles were starch, amylose, total sugar, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and resistant starch (RS) contents. The results were subjected to one-way ANOVA and least significant difference test at p<0.05 using SPSS (version 19). The soaking time resulted in a decrease of the starch content, relatively unchanged amylose content, and an increase of the reducing sugar content. The TDF tended to decrease, the RS was significantly (p<0.05) higher than the unsoaked mung bean from 4 hrs of soaking and the SDF tended to increase with soaking. Generally, the digestible (total sugar) and indigestible (total dietary fiber and resistant starch) carbohydrates increased during the soaking. The overall results would indicate fewer calories and inhibition of blood sugar increases that are beneficial to breastfeeding women with DM. The findings provide a new scientific understanding of mung bean as an alternative food source for breastfeeding women with diabetes mellitus and can contribute to formulating national and global DM management food policy.