Microwave Treatment of Mung Bean (Vigna radiata) for Reducing the Cooking Time

Abstract

<abstract><title><italic>Abstract. </italic></title> Use of microwave energy for reduction of cooking time of dehulled mung beans was investigated. Mung beans having initial moisture contents (m.c.) of 10%, 12%, 14%, 16%, and 18% (wet basis) were exposed to 400, 600, and 800 W power level for 14, 28, and 56 s exposure time in a pilot-scale industrial microwave drier operating at 2450 MHz frequency. Exposure to microwave energy significantly reduced the cooking time of mung beans with untreated 10% m.c. mung beans having the highest (11.8 min) and 12% m.c. mung bean treated at 600 W for 56 s having the lowest (4.8 min). Due to exposure to microwave energy, dhal yield increased and dehulling time decreased. A decrease in particle density of microwave-treated mung beans demonstrated structural changes in mung bean due to exposure to microwave energy. Crude protein content and color of dehulled mung bean were not affected by microwave treatment.