Abstract
Pulses are traditionally processed prior to consumption, providing opportunities for modifying nutritional composition, dependant on the type of pulse and method used. In this study, we investigated the effect of whole seed, dehulling (dahl), germination and roasting on changes in mungbean flour nutritional properties, protein composition and relative protein abundance. Processed flours were analysed and compared for protein content, moisture, fat, ash, dietary fibre, total starch and amylose. Significant differences were imparted on dietary fibre content, with roasting and germination increasing the ratio of insoluble/soluble fibre as well as resistant starch. Comparative proteomic analysis resulted in a combined total of 539 protein identifications, searching against the Mungbean reference genome (NCBI Vigna radiata Annotation Release 100). Normalised spectral abundance factors were used as a measure of relative abundance and statistical analysis was applied (Students’ T-Test), where proteins with a p-value of < 0.05 considered significantly different. Processing imparted considerable changes to nutritional composition and should be further exploited for food applications. The comparative proteomic analyses carried out in this study proved useful for investigating the effect of processing on subsequent changes in protein composition and relative abundance.
Highlights
Pulses can be used for enhancing the nutritional and functional properties of food, providing a source of protein, carbohydrate, dietary fibre, vitamins and minerals (Duranti & Gius, 1997; Prakash et al, 2001; Tharanathan & Mahadevamma, 2003; Boye et al, 2010; Nair et al, 2013; Vaz Patto et al, 2015)
The effect of germination on nutritional composition was determined by comparison of mungbean whole seed flour (MWF) and MGF, with germination increasing protein and dietary fibre content, altering the ratio of insoluble (IDF) to soluble dietary fibre (SDF)
Roasting is often used for enhancing nutritional qualities, flavour and aroma, with the effect on nutritional composition determined by comparison of MDF and MRF
Summary
Pulses can be used for enhancing the nutritional and functional properties of food, providing a source of protein, carbohydrate, dietary fibre, vitamins and minerals (Duranti & Gius, 1997; Prakash et al, 2001; Tharanathan & Mahadevamma, 2003; Boye et al, 2010; Nair et al, 2013; Vaz Patto et al, 2015). Promoting the health benefits of pulses, combined with improved nutritional qualities, functionality and diversity of food applications may lead to greater consumer acceptance, consumption and sustainable food production. The majority of mungbean grown in Australia is exported (around 95%), consisting predominantly of the large seeded Crystal variety, preferable for cooking and processing markets. Seed quality characteristics for export markets include size, colour, uniformity, varietal purity and protein content, which can vary depending on varietal performance, environment, agronomic practices and processing conditions. A survey of Australian mungbean varieties grown in different regions reported variation in protein content, ranging from 23.6 to 30.1 g 100 g-1, with the proportion of essential amino acids found to be highly conserved, comprising 38.1 to 38.7% of total protein (Skylas et al, 2017)
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