Abstract

Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted mung bean serves as a cheap source of protein and ascorbic acid, which are dependent on the sprouting process, hence the importance of following the biological process. In larger production scale, there has not been a definite standard for mung bean sprouting, raising the need for quick and effective mung bean sprout quality checks. In this regard, near-infrared spectroscopy (NIRS) has been recognized as a highly sensitive technique for quality control that seems suitable for this study. The aim of this paper was to describe quality parameters (water content, pH, conductivity, and ascorbic acid by titration) during sprouting using conventional analytical methods and advanced NIRS techniques as correlative methods for modelling sprouted mung beans’ quality and ascorbic acid content. Mung beans were sprouted in 6 h intervals up to 120 h and analyzed using conventional methods and a NIR instrument. The results of the standard analytical methods were analyzed with univariate statistics (analysis of variance (ANOVA)), and the NIRS spectral data was assessed with the chemometrics approach (principal component analysis (PCA), discriminant analysis (DA), and partial least squares regression (PLSR)). Water content showed a monotonous increase during the 120 h of sprouting. The change in pH and conductivity did not describe a clear pattern during the sprouting, confirming the complexity of the biological process. Spectral data-based discriminant analysis was able to distinctly classify the bean sprouts with 100% prediction accuracy. A NIRS-based model for ascorbic acid determination was made using standard ascorbic acid to quantify the components in the bean extract. A rapid detection technique within sub-percent level was developed for mung bean ascorbic acid content with R2 above 0.90. The NIR-based prediction offers reliable estimation of mung bean sprout quality

Highlights

  • IntroductionThe phosphorous content is significant but the molecules come in the form of phytate, an anti-nutrient component [8,9]

  • Our objective was to observe the sprouting process, classify the mung bean sprouts based on germination time, and test the robustness of NIR spectroscopy and aquaphotomics in making a correlative model for rapid quality evaluation and ascorbic acid formation within low percentage ranges in germinated mung beans

  • The results of the analysis of variance (ANOVA) test showed a significant effect of germination time in the water content of the sprouted beans (p < 0.05)

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Summary

Introduction

The phosphorous content is significant but the molecules come in the form of phytate, an anti-nutrient component [8,9]. This component has shown a binding activity with divalent cations such as zinc, calcium, magnesium, and iron, creating insoluble compounds [10]. While this is one of the causes for the low mineral bioavailability in the bean, some processes such as germination, soaking, fermentation, and cooking have all proven to reduce the effect of phytate components in mung bean [11,12]

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