Abstract
This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk - skim milk on phenolic content, protein, and fibre of mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10 hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and 0.5%, as well as the proportion of mung bean sprouts milk - skim milk 100: 0, 90:10, 80:20, and 70:30, with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P = 0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milk and 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P = 0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interaction had no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30 with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and 12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.
Highlights
In times of the COVID-19 pandemic like today, maintaining health is very important, especially the body's immune system
The purpose of this study was to determine the effect of lactic acid bacteria (LAB) levels and the proportion of mung bean sprouts milk – skim milk on phenolic content, protein, and fibre, and to obtain the best mung bean sprouts yoghurt formula
LAB levels affect the phenolic levels of MungbeSYo; likewise, the proportion of mung bean sprout milk skim milk affected the antioxidant levels, the interaction of LAB and the proportion of mung bean sprout milk - skim milk did not affect the phenolic content of yoghurt (Table 1)
Summary
In times of the COVID-19 pandemic like today, maintaining health is very important, especially the body's immune system. In addition to macronutrient intake, it is no less important to consume food products rich in antioxidants, because some researchers report that foods rich in antioxidants can overcome oxidative stress and have the potential to act as immunomodulators (Middleton et al, 2000; Winarsi et al, 2012; Winarsi et al, 2013). Excellent immune status can ward off exposure to bacteria and coronaviruses. One type of nut that are rich in antioxidants is mung beans (Vigna radiata). Mung beans are high in protein, amino acids, oligosaccharides, and polyphenols. Polyphenol compounds are known to be the main contributors as antioxidants, anti-inflammatory, and anti-tumour. High oligosaccharides in nuts can cause flatulence, it is important to do processing with soaking and germination.
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