Processing of mungbean products and its nutritional and organoleptic evaluation

Abstract

Four mungbean products namely, whole fried namkeen, dehusked fried namkeen, roasted namkeen and salad were formulated using three different cultivars of mungbean viz. UPM 98-1, Pant Mung-5 and Pant Mung-2 and the effect of different processing methods on texture and nutrient composition were studied. All the products were found to be acceptable by the panel. Salad was found to be the most acceptable product with overall acceptability of 8.31 out of 10 followed by dehusked fried namkeen (7.80), whole fried namkeen (7.61) and roasted namkeen (7.02). Moisture and protein content increased significantly after germination for 24 h. Fat content increased significantly for deep fried products. Total ash, crude fibre and mineral content decreased significantly after processing whereas in-vitro iron bioavailability and in-vitro protein digestibility increased significantly after processing. Texture analysis revealed that dehusked fried namkeen of Pant Mung-5 and roasted namkeen of Pant Mung-2 had maximum crispness and hardness, respectively, which are preferred attributes.

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

“…In both whole and dehulled GGG with iron, the calcium content decreased, whereas this trend was not observed for variation E and F which were fortified with zinc. The calcium content of whole GGG varied from 60.18 to 72.76 mg/100 g. All variation of GG lost significant amount of calcium on account of dehulling, the range being 37.42-48.07 mg/100 g. Raghuvanshi et al (2011) reported a decrease in dietary fiber and mineral content and an increase in fat, protein and CHO in raw mungbean grains on dehusking. Reduction of ash, iron, calcium and phosphorous content after dehulling in selected pulses is attributed to high concentration of these elements in hull portion (Ghavidel and Prakash 2007).…”

Response surface analysis and extrusion process optimisation of maize–mungbean‐based instant weaning food

“…Mungbean contains low amount of phytic acid that results in less negative effect on iron and zinc bioavailability in plant-based diets. A mixture of wheat flour and mungbean flour was highly beneficial weaning food for children in Bangladesh (Imtiaz et al, 2011;Raghuvanshi et al, 2011;Nair et al, 2013).…”

Fermentation of blackgram paste: time‐dependent rheological characteristics, modelling and quality attributes of a traditional snack

“…A large proportion of cereals undergoes the process of fermentation prior to consumption. One of the most common methods of improving the protein quality of legumes is fermentation (Raghuvanshi et al, 2011). Fermented food is an important contribution to the diet as a source of protein, calories and B-vitamins compared to the raw unfermented ingredients.…”