Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean

Abstract

The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in yellowness b* values (25.91 and 24.45) before and after rehydrated, respectively. Regarding to sensory evaluation, there was a significant increase in color, taste and overall acceptability in B2 compared to the other formulas. Based on these results, revealed that the soaked mung bean was a good source of essential amino acid and calories to enhance nutritional and technological quality of the resultant porridge.

Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children

“…e ash contents of the three powdered porridges were similar to the three porridges developed by Mahgoub et al [53] with ash contents of 1.86 g/100 g DW, 2.01 g/100 g DW, and 2.17 g/100 g DW. e fiber contents of the three powdered porridges varied from 1.65 g/100 g DW to 2.44 g/100 g DW.…”

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

“…According to the survey study on eating behavior, the result interestingly demonstrated that the consumers over 65 years were being more careful to eat healthy than other younger groups (Bolek, 2021). In general, instant porridge products available in the market are usually abundant in carbohydrates but cannot supply enough protein and fat (Akonor et al, 2021;Mahgoub et al, 2020). In addition, the current research on the elderly diet has focused on the development of food ingredients, snacks, or beverages, e.g., a low-fat bologna-type meat product (Reyes-Padilla et al, 2018), a high-protein yoghurt (Kersiene et al, 2020), and a ready to drink product from Riceberry (Jaroenwanit et al, 2021).…”

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

“…The WSI determines the amount of soluble degradation from starch upon the addition of excess of water [ 27 , 53 ] and also indicates the water penetration into starch granules [ 54 ]. A lower WSI indicates minor degradation of starch [ 55 ]. The WSI values of instant porridge powders in this study, at 6.13–6.40%, were lower than reported those by Mahgoub et al (2020) [ 55 ].…”

“…A lower WSI indicates minor degradation of starch [ 55 ]. The WSI values of instant porridge powders in this study, at 6.13–6.40%, were lower than reported those by Mahgoub et al (2020) [ 55 ]. They found that WSI values of instant porridge supplemented with different types of mung bean were 16.12–22.5% [ 55 ], while a similar result was found by Walle and Moges (2017) for legume cereal blended with complementary porridge powder [ 56 ].…”