Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia

Widjajaseputra, Anna Ingani; Widyastuti, Theresia; Trisnawati, Chatarina Yayuk

doi:10.26656/fr.2017.3(5).105

Cited by 13 publications

(15 citation statements)

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“…Furthermore, B2 formula had the highest level of the total non-essential amino acids and total aromatic amino acids (Phenylalanine and Tyrosine) compared to the other formulas, may be due to the soaking process which caused an increase in the total non-essential amino acids than total essential amino acids, also the total aromatic amino acid was the highest than the other essential amino acids [30].…”

Section: Amino Acids Chemical Score and Biological Value Of Dried Inmentioning

confidence: 92%

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

Mahgoub¹,

Mohammed²,

Mobarak³

2020

FNS

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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.

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Section: Amino Acids Chemical Score and Biological Value Of Dried Inmentioning

confidence: 92%

“…Our results agree with Wang et al [29] who reported that the ash content after soaking was reduced. On the other hand the crude protein slightly decreased in B2 than B1, this might be due to leaching of soluble protein into soaking water [30].…”

Section: Chemical Composition Of Dried Instant Porridge Formulasmentioning

confidence: 92%

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

Mahgoub¹,

Mohammed²,

Mobarak³

2020

FNS

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“…To increase the nutritional value of cookies, especially the protein content, mung bean flour can be added in the manufacture of cookies. Mung beans contain high protein by 24%db and important mineral sources, including calcium and phosphorus [8]. Thus, the addition of mung bean also aims to supplement the low protein of corn-almond cookies.…”

Section: Introductionmentioning

confidence: 99%

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Aini¹,

Sustriawan²,

Mela³

et al. 2022

Advances in Biological Sciences Research

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Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

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“…Prior to germination, seeds imbibe water (i.e., soaking), which triggers the biochemical reactions associated with germination (Ohanenye et al, 2020; Wolny et al, 2018). Soaking for up to 6 h was reported to increase the soluble protein and amino acid contents of mung bean seeds (Widjajaseputra et al, 2019), whereas in pigeon pea seed flour protein solubility was not influenced by soaking (Sun et al, 2020). After soaking and the associated biochemical processes, germination occurs when the radicle protrudes through the seed testa.…”

Section: Introductionmentioning

confidence: 99%

Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea (Cajanus cajan) seeds

et al. 2021

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Germination was investigated as a bioprocess for enhancing the digestibility and bioactivity of pigeon pea (Cajanus cajan). Pigeon pea seeds were germinated for 0, 4, 24 and 48 h. Electrophoresis revealed that the 7S vicilin subunits were the most abundant proteins in control and germinated seeds. FTIR showed a loss of β sheet and a gain of α‐helix contents, and microscopy showed cell wall degradation in germinated seeds. Germination decreased the seed protein yield due to partial hydrolysis of proteins. After in vitro digestion, 48‐h germination increased the protein digestibility‐corrected amino acid score of the pigeon pea flour and isolated protein. Germination also enhanced the inhibitory activity of the seed digesta against α‐glucosidase but not dipeptidyl peptidase IV. Taken together, germination could be used to enhance the nutritional quality and bioactivity of pigeon pea towards improving its future utilization as novel healthy food for mitigating food insecurity.

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Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia

Cited by 13 publications

References 0 publications

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

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

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea (Cajanus cajan) seeds

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