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.
Highlights
There is an urgent need in developing/poor countries for alternative sources of food that would be affordable and be rich in essential nutrients and energy to meet the food demand of the increasing population (Hossain et al, 2016; César et al, 2019)
Estimates made of nitrogen as an index of crude protein, moisture, ash, fat, and crude fibre were done according to the method of (AOAC, 2000)
This study examined the effect of different processing methods on the nutritional and antinutritional properties of mung bean (V. radiata)
Summary
There is an urgent need in developing/poor countries for alternative sources of food that would be affordable and be rich in essential nutrients and energy to meet the food demand of the increasing population (Hossain et al, 2016; César et al, 2019) Interests in this regard are being redirected towards several leguminous proteins which may account for about 80% of dietary protein and have provided a viable economic alternative for the supplementation of the animal protein (Famurewa and Raji, 2005; Hossain et al, 2016). Legume processing involves techniques for converting raw materials into finished and semi-finished products ready for consumption or storage (Ihekoronye and Ngoddy, 1985) This encompasses a wide range of techniques including fermenting, preserving with salt, sun drying and various types of cooking such as smoking, roasting, steaming, and oven baking (Fasoyiro et al, 2012). Benefits of processing food include toxin removal, preservation, easy distribution and marketing, increased food consistency, increased year-round availability of many foods, inactivation, or destruction of heat-labile antinutritional factors among others (Chau et al, 1997; Wang et al, 1997; Vijayakumari et al, 1998; Fasoyiro et al, 2012)
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