Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Abstract

Mung beans have the potential to be processed into functional food. Mung beans are known as high-nutrition foods, especially protein and dietary fibre. One of the alternatives in processing mung beans is fermentation, which will produce mung bean yoghurt. The fermentation process can increase the nutritional value of mung beans. Besides that, the fermentation of mung bean yoghurt can also increase the consumer acceptability and economic value of mung bean. The objective of this research is to determine the ash content, water content, protein content, fat content, carbohydrate content, and dietary fibre content of mung bean yoghurt, and also to find out the results of organoleptic analysis of mung bean yoghurt. This is a cross-sectional study, measuring every variable at one time on mung bean yoghurt. Organoleptic test, include the colour, aroma, flavour and texture of yoghurt were measured among 30 semi-trained panelists. Mung bean yoghurt contains 84 (45%) of water, 0 (7%) of ash, 7 (26%) of protein, 0 (15%) of fat, 7 (44%) of carbohydrates and 3 (66%) of dietary fibre. For organoleptic analysis, the color of mung bean yoghurt does not differ significantly compare to commercial cow milk yoghurt. While for the aroma, flavour, and texture, mungbean yoghurt differs significantly from commercial cow milk yoghurt. This research can be concluded that the protein and dietary fibre content of mung beans yoghurt is higher than commercial cow milk yoghurt. However, mung bean yoghurt has less fat than commercial cow milk yoghurt. The aroma, flavour, colour of commercial cow milk yoghurt is preferable to mung bean yoghurt.