Proximate Composition and Mineral Content of Selected Chickpea Cultivars

Khattak, Arshad Mehmood; Ullah, Saleem; Anjum, Farida; Shah, Hamid Ullah; Alam, Sahib

doi:10.17582/journal.sja/2021/37.2.683.689

Cited by 1 publication

(1 citation statement)

References 14 publications

(14 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…for three days. While it did not agree with [33], where the protein percentage decreased from 26.4% to 24.54 % within 72 hours of germination and the decrease in the percentage of protein continued to 22.52% during the subsequent 120 hours of the germination process. The researcher explained this decrease to the use of protein as an energy source to start the germination process, The results also indicate a significant increase in the percentage of protein in the defatted powder and the protein isolate, which amounted to 68.95,28.69%, respectively, which is lower than what was found by [34], as the percentage of protein for the protein isolate reached 79.37%, and the results did not agree with [35],where the percentage of protein for the isolate of mash protein was 83.70%.…”

Section: Chemical Components Of Mungmentioning

confidence: 59%

Study Functional Properties of the Isolated Protein from Germinated Mung

Dahham

Abas

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The functional properties of the defatted powder and protein isolate of germinated mung bean seeds were studied and the estimation of the amino acids was carried out. The results showed a significant increase in the values of the amino acids leucine, lysine, phenylalanine and valine. The results of studying the functional properties of the protein isolate and defatted powder showed that there were significant differences between the sample The defatted and protein isolate, if the water absorption capacity of the defatted mung powder was 2.5% water/gm protein and the water absorption capacity of the protein isolate was 3%ml water/g protein, the fat binding capacity of the defatted powder was 0.3 ml fat/g protein and the isolate The ratio was 1.7 ml of fat / g of protein. The ability of the protein isolates and the defatted powder to form foam was also studied. The effect of pH on the foam capacity and stability of the defatted mung bean seed powder and the protein isolate was also studied. The foam capacity at pH 4 showed high stability at 120 min. After the reaction, it reached 10%, while the pH 5 decreased its stability, reaching 8%, while the pH 7.6 showed a high stability, reaching (12, (13)%, respectively, and we note the stability of the foam in the protein isolate at pH 7.4, which amounted to (22.5,24)%, respectively.

show abstract

Section: Chemical Components Of Mungmentioning

confidence: 59%