Abstract
In the present study, the effects of fermentation, roasting, boiling, and boiling with potash on the nutritional and anti-nutritional composition of unsprouted mung bean seed was investigated. Mung bean (Vigna radiata), an underutilized bean was subjected to different processing methods such as boiling, boiling with potash, roasting, and fermentation. Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyses were done. A total of seventeen amino acids were assayed in mung bean subjected to different processing methods. The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed. The result of the statistical analysis revealed that there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods. Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%. There was a fluctuation in the mineral content of processed mung bean. Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein. Moreover, fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of antinutritional factors.
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Claims 10
Claim · model-written summary
Fermentation slightly increased the protein content of mung bean seed, from 25.45 to 25.70%.
- Taxon
- mung bean
.jpg?width=60)
Vigna radiatat0 - Treatment
- Fermentatione1
- Outcome
- protein contente1
- Direction
- increasede1
- Value
- from 25.45 to 25.70%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
t0“mung bean (Vigna radiata)”
e1“Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%”
Claim · model-written summary
Roasting gave the lowest protein content of mung bean seed, 22.15%.
- Taxon
- mung beanVigna radiatat0
- Treatment
- roasted samplee1
- Outcome
- protein contente1
- Direction
- loweste1
- Value
- 22.15%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e1“Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%”
Claim · model-written summary
Roasting significantly increased the antinutritional (tannin) content of mung bean seed, from 0.057 to 0.094 mg/g.
- Taxon
- mung beanVigna radiatat0
- Treatment
- Roastinge2
- Outcome
- antinutritional (tannin) contente2
- Direction
- increasede2
- Value
- from 0.057 to 0.094 mg/ge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e2“Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g”
Claim · model-written summary
Saponin content of mung bean seed was significantly reduced, from 35.73 to 6.67 mg/g, under the processing methods reported.
- Taxon
- mung beanVigna radiatat0
- Outcome
- saponine2
- Direction
- reducede2
- Value
- from 35.73 to 6.67 mg/ge2
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e2“Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g”
Claim · model-written summary
Processing produced a fluctuation in the mineral content of mung bean.
- Taxon
- mung beanVigna radiatat0
- Treatment
- processede3
- Outcome
- mineral contente3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e3“There was a fluctuation in the mineral content of processed mung bean”
Claim · model-written summary
The ordinary boiling method gave the most significant retention of amino acid content in mung bean seed.
- Taxon
- mung beanVigna radiatat0
- Treatment
- ordinary boiling methode4
- Outcome
- amino acid contente4
- Direction
- most significante4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e4“The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed”
Claim · model-written summary
Different processing methods did not significantly increase the glutamic acid content of mung bean.
- Taxon
- mung beanVigna radiatat0
- Treatment
- different processing methodse5
- Outcome
- glutamic acid contente5
- Direction
- no significant increasee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e5“there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods”
Claim · model-written summary
Mung bean seed is on average high in protein content.
- Taxon
- mung beanVigna radiatat0
- Outcome
- protein contente6
- Qualifier
- on average highe6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e6“This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein”
Claim · model-written summary
The authors suggest that mung bean can serve as a good supplement for dietary protein.
- Taxon
- mung beanVigna radiatat0
- Outcome
- a good supplement for dietary proteine6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e6“This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein”
Claim · model-written summary
The authors suggest that fermentation and boiling methods may better enhance the nutritional composition of mung bean.
- Taxon
- mung beanVigna radiatat0
- Outcome
- fermentation and boiling methodse7
- Qualifier
- may better enhance the nutritional compositione7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mung bean (Vigna radiata)”
e7“fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of antinutritional factors”
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See all 20 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.