Mung Bean Research Articles

Nutritional and Organoleptic Value in the Formula Enteral of Growol and Germinated Mung Bean Flour as an Alternative Enteral Type 2 Diabetes Mellitus

Background: Type 2 Diabetes Mellitus (T2DM) is a metabolic disease characterized by increased blood glucose. Nutritional support rich in dietary fiber and high protein can stimulate insulin secretion, thereby inhibiting increased blood glucose. Enteral of Growol-Germinated Mung Bean Flour (ENGROCAJO) is a formula developed from growol flour and germinated mung bean flour. It contains high dietary fiber with protein and is an alternative nutritional therapy for people with T2DM. Hospital Diabetes Mellitus (DM) enteral formula administered to patients is limited to dietary fiber. Objectives: This study aimed to analyze the nutritional value and organoleptic value of the ENGROCAJO formula and compare it with the hospital DM enteral formula. Methods: This was an observational laboratory study developed an enteral formula from growol and germinated mung bean flour. It analyzed the nutritional value using proximate and dietary fiber analysis. The organoleptic assessment utilized a hedonic test with 20 participants. The nutritional and organoleptic contents were compared with hospital DM enteral formula. The difference test between formulas was tested using Kruskal-Wallis with a significant value of p<0.05. Results: The nutritional content in 100 g of ENGROCAJO formula and hospital DM enteral formula includes energy of 386.86 and 329.49 kcal, protein of 41.38% and 20.43%, fat of 2.78% and 8.88%, carbohydrate of 49.08% and 38.55% with dietary fiber of 22.43% and 3.62%. Organoleptic assessment of aroma, color, flavor, and thickness showed that the ENGROCAJO formula had higher quality than the hospital DM enteral formula. However, the flavor aspect showed significant difference (p=0.038). Conclusions: ENGROCAJO formula contains higher protein and dietary fiber compared to the hospital DM enteral formula. There was a significant difference in the organoleptic taste between the ENGROCAJO formula and the hospital DM enteral formula.

Strength, pliability, and hydrophobicity of mung bean starch straws: Orientation change caused by annealing time.

To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60min, the ratios of 1047cm-1/1022cm-1 in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120min. Starch straws annealed for 120min had the lowest water absorption (94.61%), while starch straws annealed for 60min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development.

Influence of ultraviolet-C irradiation treatment on quality and shelf life of mung bean sprouts during storage

This research analyzed the impact of exposing mung bean sprouts to ultraviolet-C (UV-C) radiation for different periods (2, 5, and 10 min). Treated sprouts were preserved at 5°C and 85-95% relative humidity for 6 days. Irradiation for 10 min effectively reduced fresh weight loss, electrolyte leakage, and microbial count and main-tained the firmness of sprouts. It also positively influenced the bioactive components, including antioxidants, total phenols, and protein, potentially providing health benefits to consumers. In addition, prolonged UV-C exposure for 10 min leads to oxidative stress, marked by a rise in malondialdehyde, proline, and hydrogen peroxide content. These compounds assist in stress reduction and preserve secondary metabolites. This research implies that post-harvest 10 min UV-C irradiation offers a potential approach to uphold quality while maximizing the nutritional value of mung bean sprouts.

Improved Mung Bean (Vigna radiate L.) Technology Demonstration and Promotion Under North-West Ethiopia

North-West Ethiopia, particularly metekel area, was conducive for the production of lowland pulses including mung beans. However, because of some known and unknown factors the productivity of mung beans was not that much improved regardless of the study area’s potential. Due to this, a two season field experiment was conducted to demonstrate and promote improved mung bean varieties under pawe district for 2021 and 2022 consecutive cropping seasons. During 2021 and 2022 main seasons, demonstration and promotion of improved mung bean varieties with the direct involvement of stakeholders (farmers, agricultural experts, government officials, researchers) field day event was carried out. The improved mung bean varieties demonstrated and promoted were NVL-1, N-26 (Rasa), Shoarobit (as a check) and MH-97-6 (Borda). Small scale farmers and agricultural experts even district government officials were purposely selected from the nearby district (pawe) followed that theoretical trainings about the production of mung bean, were given during the event. Each event participants have set their own variety selection parameters; with this majority of the participants selected and promoted N-26 (Rasa), NVL-1 mung bean varieties based on high grain yield, more number of pods per plant, larger grain size, uniformity and earliness, the rest of the participants preferred Shoarobit (as a check) based on high biomass and grain yield whereas MH-97-6 (Borda) was selected and promoted based on medium duration and high yield. The author suggested that, those selected and promoted mung bean varieties (mainly N-26 (Rasa), NVL-1 and MH-97-6 (Borda) have been recommended for production under the study area and similar agro-ecologies to satisfy the seed demand raised by small scale farmers and other agents.

The Potential of Using Different Legume Species in a Push–Pull Approach to Manage Spodoptera frugiperda in Maize in China

ABSTRACTFall armyworm (FAW), Spodoptera frugiperda (Smith), a notorious pest native to the tropical and subtropical Americas, has recently invaded China, causing substantial damage to crops, particularly maize. The push–pull strategy has been reported to be an effective prevention measure for FAW in Africa, with maize–soybean intercropping significantly reducing FAW infestation. To assess the potential of legume hosts as ‘push’ or ‘pull’ plants to control FAW in maize, we employed life table analysis and indoor cage tests to investigate the offspring performance, feeding and oviposition preference of FAW on five selected legume species, namely mung bean (Vigna radiata L.), soybean (Glycine max L.), kidney bean (Phaseolus vulgaris L.), red bean (Vigna angularis Willd.) and cowpea (Vigna unguiculata L. Walp), with maize (Zea mays L.) as a control. Mung bean and cowpea were subsequently selected as repellent and attractant plant, respectively, to study FAW infestation levels in maize in the field. The results showed that maize was the most suitable host plant for FAW, as indicated by its shortest developmental duration and highest pupal weight. However, among all the tested legume species, cowpea was the best host for FAW, with shorter larval, pre‐adult and adult durations than on the leaves of the other legumes. Moreover, the feeding and oviposition preference tests revealed that FAW had a strong preference for maize and cowpea, but strongly rejected mung bean. Compared with that in the maize monoculture group, the total number of eggs laid in the maize–mung group decreased by 67.25%, whereas that in the maize–cowpea group significantly increased by 2.04‐fold in greenhouse tests. In the randomised block field experiment, the infestation of maize by FAW in the mung bean–cowpea system was significantly lower than that in the maize monoculture or in the system with maize surrounded only by cowpea. This study indicated that mung bean and cowpea are promising candidates as repellent plants (push) and attractant plants (pull), respectively, for intercropping with maize to reduce the damage caused by FAW.

Evaluating Effect of Climate Smart Agricultural Practices Adoption on Productivity of Drought-Tolerant Pulses: Insights from Dryland Areas of Makueni County, Kenya

Increased productivity of drought-tolerant pulses could potentially reduce household food insecurity, particularly in developing countries. This paper examines the effect of socioeconomic and institutional factors and the adoption of climate smart agriculture (CSA) practices on productivity of green gram, pigeon pea and cowpea in Makueni County, Kenya. We consider six common CSA practices namely: benches, soil conservation practices, minimum tillage, agroforestry, irrigation practices, and crop diversification. Using data from 384 randomly selected farmers, we use Sseemingly Unrelated Regression (SUREG) model to estimate factors influencing productivity of drought-tolerant pulses. The results showed that soil conservation practices were the most adopted (72%), while irrigation practices were the least adopted (9.6%). Among the CSA practices, crop diversification and benches were key to significantly affect the productivity of the three pulses, while agroforestry did not affect productivity of any of the selected pulses. Farming experience, number of extension contacts, and years of schooling were key socioeconomic and institutional factors that significantly affected the productivity of drought-tolerant pulses considered. Results showed that the impact of CSA practices on productivity differed among the pulses, since the soil conservation practices affected the productivity of both green gram and pigeon pea, while other practices including minimum tillage soil and irrigation practices affected the productivity of cowpea and green gram, respectively. Consequently, policies should consider promoting the adoption CSA practices among smallholder famers in Sub-Saharan Africa to improve farm level crop productivity and ensure household food security. Furthermore, Sub-Saharan Africa governments and agricultural sector policy makers should promote sustainable financial incentives such as establishment of farmer-friendly credit financing schemes to enhance CSA adoption and in-turn boost smallholder farmers farm net returns.

Foliar application of IAA and GA3 on growth and yield attributes of mungbean (Vigna radiata L. R. Wilczek)

A field experiment was conducted to assess the effects of foliar application of Indole acetic acid (IAA) and Gibberellic acid (GA3) on the growth and yield of mungbean (BARI Mung-6) plants. Nine treatments were administered, including various concentrations of IAA and GA3, applied individually and in combination. The experiment followed a randomized complete block design (RCBD) with three replications, data were recorded on growth and yield parameters at 30 days after sowing (DAS) and at harvest. Results indicated that treatment T8 (IAA 50 mg/l + GA3 50 mg/l) significantly enhanced growth and yield attributes. Notably, T8 exhibited the highest values for plant height (57.50 cm), number of leaves per plant (47.33), number of branches per plant (7.67), chlorophyll content (55, SPAD value), shortest duration to 80% flowering (27.33) with 80% pod maturity (55.33), number of pods per plant (37.67), pod length (14.99 cm), number of seeds per pod (13.78), weight of 1000 seeds (54.95 g), seed yield (1.68 t/ha), biological yield (3.52 t/ha), and harvest index (47.73%). Conversely, the untreated control (T0) exhibited the lowest performance across all parameters. Therefore, foliar application of IAA and GA3, particularly at 50 mg/l concentration each, demonstrated significant improvements in growth, yield, and related attributes of mungbean. Bangladesh J. Bot. 53(3): 459-464, 2024 (September)

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

ABSTRACTDry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water‐holding, oil‐holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water‐holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.

Low-moisture extruded mung bean protein isolate and wheat gluten: Structure, techno-functional characteristics and establishment of rehydration kinetics of the products

Low-moisture extruded products provide excellent shelf-life and stability, making the exploration of new formulations with various proteins highly valuable. This study prepared and compared products with different ratios of mung bean protein isolate (MPI) to wheat gluten (WG) (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5). Results showed significant improvements (P < 0.05) in L∗-value and product quality with increasing WG ratios, peaking at an MPI/WG ratio of 7:3. Increased WG also enhanced protein cross-linking aggregation, as evidenced by changes in particle size, secondary structure, and fluorescence spectra. However, excessive WG (MPI/WG = 6:4) adversely affected product structure and techno-functional characteristics. Rehydration kinetics were best described by the Peleg model, with rehydrated products showing decreased hardness (291.25 N) and chewiness (227.45 N), but increased tensile resistance (P < 0.05). Eleven quadratic polynomial equations were developed to predict color and techno-functional characteristics based on WG percentage (0–50%). The findings provide a theoretical basis for expanding the application of MPI in new low-moisture extruded products.

Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin

Aim of this research was to assess gelling properties and riboflavin delivery capacity of mung bean protein (MBP)-sugar beet pectin (SBP) hydrogels by duo-induction of heat and laccase. The results showed that hydrogel properties were regulated by SBP concentration. When SBP concentration was 0.20%, composite hydrogel had the highest stress (665.27 ± 26.36 Pa), water holding capacity (WHC) (75.68 ± 0.88%), storage modulus (G′) and surface hydrophobicity (H0) (9550.50 ± 33.86) (P < 0.05). At the same time, network structure of composite hydrogel was the densest and system was the most stable. When SBP concentration was 0.20%, composite hydrogel had better swelling rate, riboflavin encapsulation efficiency (51.81 ± 2.31%), cumulative release rate, biological accessibility (37.83 ± 0.90%) and storage stability (P < 0.05) compared with low concentration SBP. The introduction of SBP triggered the transition of riboflavin release mechanism to non-Fick release mechanism and transported riboflavin to the colon effectively. This study might provide theoretical support for the interaction between proteins and polysaccharides in composite hydrogel system as well as provide theoretical basis for composite hydrogel to be a delivery vehicle for bioactive substances.

Influence of Sowing Methods and Phosphorus Levels on Growth, Yield and Economic Returns of Summer Mungbean (Vigna radiata L.)

Influence of Sowing Methods and Phosphorus Levels on Growth, Yield and Economic Returns of Summer Mungbean (Vigna radiata L.)

Studies on Genetic Variability, Heritability, Correlation and Path Analysis in Greengram [Vigna radiata (L.) Wilczek]

Studies on Genetic Variability, Heritability, Correlation and Path Analysis in Greengram [Vigna radiata (L.) Wilczek]

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

Formulation of Complementary Feeding Food Using Pearl Millet and Its Sensory Evaluation

Infancy is a period of rapid development. As a result, the energy consumption per kilogram of body weight is higher than in adults. After birth, exclusive breastfeeding is recommended for at least 4-6 months. Supplemental feeding should begin after six months, when the body's needs increase. Supplementary mixes offered on the market and given through various systems are often cereal-based. When millet is used in supplemental feeding foods, it is often ground into a fine powder to make it easier for newborns to consume. Using complementary feeding meals containing millet can help introduce your baby to new textures and flavors while also delivering the nutrients they need for healthy growth and development. However, millets have the same calorific value as grains with higher mineral content. Combining these two-three grain foods improves protein and nutritional density in later food products. Probably because of their high nutritional content, this study evaluates several studies in the literature on the utilization of these crops to generate composite food products. In the majority of underdeveloped countries, complementary foods are made from staple cereals or root crops. As a result, the current study aimed to create a supplementary mix that included pearl millet, mung beans, and pigeon peas. Sensory evaluation was conducted using composite scoring to determine the best accepted supplemental mix.

Preparation, characteristics and antioxidant activity of mung bean peel polysaccharides

The mung bean peel polysaccharide (MBP) extracted by hot water was chemically modified. By changing the dosage of phosphorylation reagent and acetylation reagent, three kinds of phosphorylated MBP ( P-MBP-1, P-MBP-2, P-MBP-3 ) and acetylated MBP ( AC 0.6-MBP, AC 1-MBP, AC 1.4-MBP ) with different degrees of substitution were prepared. By measuring the sugar content and substitution degree of the modified products, it was found that the amount of reagent had a certain effect on both of them. The modified products were determined by infrared spectrum and nuclear magnetic resonance. The results showed that the chemical modification was successful. The in vitro antioxidant capacity (·OH scavenging ability, O2−·clearing ability, reducing capacity, resistance to lipid peroxidation) of seven polysaccharide were measured, which manifested that chemical modification could enhance the antioxidant ability of MBP to varying degrees, and the DS also had a certain impact on their antioxidant activity. This promoted the development of mung bean peel polysaccharide functional products and the utilization of mung bean peel resources.

Synergistic Application of Bacterial Consortium and Organic Amendments Improves the Growth and Seed Quality of Mash Bean (Vigna Mungo L.)

Synergistic Application of Bacterial Consortium and Organic Amendments Improves the Growth and Seed Quality of Mash Bean (Vigna Mungo L.)

Influence of Tree Geometry on Growth and Yield of Mungbean (Vigna radiata L.) under Gamhar (Gmelina arborea Roxb.) based Agroforestry System

The experiment was conducted during kharif (June to September) 2022–23 at Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India to evaluate effect of Gmelina arborea geometry on the growth and yield of mungbean, tree growth, biomass, carbon storage and assessing the economic feasibility of the agroforestry systems. The experiment was designed for intercropping of one mungbean high yielding varieties viz., IPM 205-7 (Virat) sown in June with Gmelina arborea. The treatments for gamhar and mungbean are as follows: T1-Vigna radiata sole crop; T2-Gmelina arborea sole tree (5×5 m2); T3-Gmelina arborea sole tree (5×4 m2); T4-Gmelina arborea sole tree (5×3 m2); T5-Gmelina arborea (5×5 m2)+Vigna radiata; T6-Gmelina arborea (5×4 m2)+Vigna radiata; T7-Gmelina arborea (5×3 m2)+Vigna radiata. Experiment was designed in randomized block design (RBD) with seven treatments and five replications. The effect of different spacing patterns viz., S1-5×5 m2, S2-5×4 m2, S3-5×3 m2 in 2 year old Gamhar plantation with seven treatments combinations on mungbean was studied at the Forestry Research Farm, RLBCAU, Jhansi. The maximum number of branches plant-1 (8.04), number of trifoliate leaves plant-1 (11.96), number of seeds pod-1 (12.32), grain yield (0.73 t ha-1) and straw yield (2.13 t ha-1) was recorded in mungbean sole crop. The plant height (62.51 cm) was recorded highest in mungbean intercrop in 5×3 m2 gamhar spacing. The maximum girth (27.38 cm) of trees was recorded in 5×5 m2 gamhar spacing mungbean intercrop. The tree height (6.01 m) and benefit cost ratio (2.67) was observed maximum in 5×4 m2 gamhar spacing with mungbean intercrop.

Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo.

Mung beans contain various antinutritional components. Processing and cooking methods can reduce these antinutritional factors and increase the availability and digestibility of nutrients. Resistant starch is also known as dietary fiber, which helps to reduce the cholesterol and glucose level in blood. It is formed during cooking and storage of food at low temperature. This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed mung bean, as well as its effect on blood glucose levels and lipid profile in humans and rats. The common cooking methods namely boiling, steaming after germination, roasting, and pressure cooking were chosen. The cooked samples were stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3), and reheated after storing at 4°C for 24 h (T4). The study revealed that germinated-steamed mung beans had significantly higher levels of resistant starch (27.63 ± 0.76), and lower level of glycemic index (26.28 ± 3.08) and amylose (40.91 ± 0.06) when stored at 4°C for 24 h (T3) followed by (T2), (T4), and (T1) as compared to other cooking methods (boiling, pressure cooking, and roasting). The germinated-steamed mung beans (T1) resulted in 96% decline in blood glucose parameters of rats (36 Wistar albino rats aged 2 to 3 months were selected) than the control group as observed in 28 days diet intervention (100 mg/kg resistant starch orally). There is a need to make people aware about the selection of appropriate cooking (steamed after germination) and storage methods (T3) to increase the RS content and to lower the glycemic index of food at domestic level.

Comparing gluten‐free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant‐based protein isolates with wheat, corn, and rice starches

SummaryThis study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins.

Evaluation of Mung Bean Accessions for Salt Tolerance Based on Germination and Seedling Traits

Ten mung bean accessions collected from Bangladesh Agricultural Research Institute were exposed to two salinity levels (control and 8 dS m−1) to observe the sensitivity of their germination and early seedling traits. The observations were recorded on germination percentage, rate of germination, coefficient of germination, shoot length, root length and seedling dry weight. The accessions, salinity levels and their interaction exhibited significant differences for all the traits. The mean performance of all the traits reduced under salt stress as compared to control. Salt tolerant accessions showed less reduction in their germination and seedling traits under salinity than the other accessions tested. Considering salt tolerance index (STI) based on seedling dry weight, the order of tolerance was BD- 6882 &gt; BD-10022 &gt; BD-10024 &gt; BD-10026 &gt; BD-10023 &gt; BD-10027 &gt; BD-6885 &gt; BD-6887 &gt; BD- 6884 &gt; BD-6875. Based on relative total dry weight (RTDW), three accessions viz. BD-6882, BD- 10022 and BD-10024 were identified as salt tolerant and other seven as moderately salt tolerant. The identified salt tolerant accessions could be a useful stock for further breeding programs to develop salt tolerant mung bean genotype of considerable economic value. Bangladesh Agron. J. 2024, 26(2): 16-26