Record Details     « New Search       Brief Record Full Record MARC Record     Bibliographic Data Control Number 335176 Date and Time of Latest Transaction 20180522074312.AM General Information 180522s |||||||||b ||00||| Cataloging Source STII-DOST Language Code eng Local Call Number Fil Q149 P5 N25 c.2 Main Entry - Personal Name Mendoza, Evelyn Mae T.   Barroga, Charlene F.   Rodriguez, Felicito M.   Revilleza, Ma. Jamela R.   Laurena, Antonio C. Title Statement Factors affecting the nutritional quality and acceptability of mung bean (vigna radiata (L.) Wilzeck) by Evelyn Mae T. Mendoza, Charlene F. Barroga, Felicito M. Rodriguez, Ma. Jamela R. Revilleza and Antonio C. Laurena Physical Description 305-322 figures, illustrations, photos Summary, Etc. The nutritional quality and acceptability, as well as factors affecting these characteristics, of nutritionally and economically important mung bean were studied. Mung bean has a relatively high protein content ranging from 21 to 25% and a chemical score of 65% based on its amino acid composition, and cysteine and methionine as limiting amino acids. Mungbean PER increases two to threefold when it is dehulled, sprouted and/or cooked indicating presence of antinutritional factors. The trypsin inhibitor activity (TIA) of mung bean ranges from eight to 10 units/mg protein. Boiling mung bean in water for 30 min. decreases TIA by 98% while roasting in 20% residual TIA. Polyphenols in mung bean have low protein precipitating capacity, relatively high flavanol levels and are concentrated in the seed coat Soaking seeds in water reduces assayable polyphenol content from 24 to 50%. Boiling further reduces polyphenol content to 73%, but not roasting which reduces it to only 17%. Mung bean sprouts have 36% less polyphenols than the mature seeds. Condensed tannins iSolated from mung bean decrease in vitro protein digestibility of mung bean by 3-6%. Oligosacchrides which produce flatulence are present in mature seeds of mung bean and are not detectable in mung bean sprouts. Hemagglutinins follow a similar trend. Hard seeds or Subject Added Entry - Topical Term Science and technology   Nutritional quality -- Mung bean   Oligosacchrides   Agricultural science           Physical Location           Digital Copy Not Available          Add to Book Cart  |   Download MARC