Effect of germination process on nutritional value changes and some mung bean physicochemical properties

Document Type : Extension

Authors

1 Former MSc. Student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.

2 2. Assistant Professor, Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

3 Assistant Professor, Department of Agriculture, Payame Noor University, Sabzevar, Iran

Abstract

Germination process can be used to improve the nutritional value of pulses. In this research, the effect of the germination process on nutritional values of mung bean such as moisture, protein, fat, ash, crude fiber, carbohydrates, minerals, and phenolic compounds were evaluated. Germination process was carried out with soaking mung bean seeds for 24 hours and then incubating them in the wet condition for 48 and 72 hours at 15 °C and 25 °C. The germinated seeds were dried and milled at 50 °C. The nutritional values were measured in samples and compared with control samples using a factorial experiment based on completely randomized design with three replications. The results of this study showed that protein and moisture content of the germinated seeds were increased as germination has proceeded. On the other hand, germination caused a reduction in the fat content of the mung bean. Germination also reduced the amount of ash, phosphorus and phenolic compounds in the mung bean. Germination until 48 hours increased the amount of crude fiber but after this time the amount of crude fiber was reduced. The amount of carbohydrates, iron, calcium, and zinc also increased after germination. According to the results, 72 hours at 25 °C are the best conditions for increasing the nutritional value of germinated seeds in mung bean.

Keywords

References

1- باهنر، ع.‌، مختاری، ع.، پناهی، پ.، آقازاده مشگی، م.، اشرافی تمای، ا. و صالحی، م. 1392. بررسی آلودگی میکروبیولوژیکی جوانه‏های خوراکی شبدر، ماش و گندم در شهر تهران. پاتوبیولوژی مقایسه‏ای ایران. (2)10. 937 -942.
 
 
2- پروانه، و. 1371. کنترل کیفی وآزمایش‏های شیمیایی موادغذایی، انتشارات دانشگاه تهران. 338 صفحه.
 
 
3- زارع نژاد، ف.، آزادمرد دمیرچی، ص.، پیغمبردوست، ه.، نعمتی، م. و رافت، ع. 1392. تغییرات ترکیبات فراسودمند و برخی ویژگی‏های شیمیایی در کیک غنی شده با جوانه گندم. پژوهش و نوآوری در علوم وصنایع غذایی. (2) 2. صفحات 166-153.
 
 
4- عسکری، ع.، رحمانی ،خ. و تسلیمی، ا. 1385. بررسی خواص فیزیکوشیمیایی غذای کمکی تهیه شده از گندم و عدس معمولی جوانه زده. علوم و صنایع غذایی ایران (1) 3: 40-33.
 
 
5. AACC. 2000. Approved Methods of the AACC (10thed)". Am. Assoc. of Cereal Chemists, St Paul. (Methods 46-10, 30-25, 08-01, 44-16).
 
 
6. Ayet, G., Burbano, C., Cuadrado, C., Pedrosa, M. M., Robredo, L. M., de la Cuadra, M. M. C. and Osagie, A. 1997. Acid and Tannins in Lentils (Lens culinaris). J. Sci. Food Agric.74: 273-279.
 
 
7. Dhaliwal, Y. S. and Aggarwal, R. A. K. 1999. Composition of fat in soybeans as affected by duration of germination and drying temperature. J. Food Sci. Technol. 36(3): 266-267.
 
 
8. Donangelo, C. M., Trugo, L. C., Trugo, N. M. F. and Eggum, B. O. 1995. Effect of germination of legume seeds on chemical composition and on protein and energy utilization in rats. Food Chem. 53(1): 23-27.
 
 
9. El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A. and El-Beltagy, A. E. 2003. Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods Hum. Nutr. 58(3): 1-13.
 
 
10. El-Adaway, T. A. 2002. Nutritional composition and antinutritional factors of chickpeas undergoing different cooking methods and germination. Plant Foods Hum. Nutr. 57(1): 83–97.
 
 
11. El-Mahdy, A. R., Moharram, Y. G. and Abous-Samaha, O. R. 1985. Influence of germination on the nutritional quality of lentil seeds. Z. Lebensm. Unters. Forch. 181(4): 318-320.
 
 
12. Galvez, A., Discala, K., Rodrigez, K., Mondaca, R. L., Miranda, M., Lopez, J. and perez-Wan, M. 2007. Effect of air drying temperature on physicochemical properties, antioxidant capacity, colur and total phenolic content of red pepper (Capsicum annum, L. var. Hungariom). J. food chem. 117: 647-653.
 
 
13. Ghavidel, R. A. and Prakash, J. 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Sci. Technol. 40(7): 1292-1299.
 
 
14. Griffith, L. D., Castell-Perez, M. E. and Griffith, M. E. 1998. Effects of blend and processing method on the nutritional quality of weaning food made from selected cereals and legumes. Cereal Chem. 75(1): 105–12.
 
 
15. Jirapa, P., Normah, H., Zamallah, M. M., Asmah, R. and Mohamad, K. 2001. Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods. Plant Foods Hum. Nutr. 2001; 56: 203-16.
 
 
16. Kaushik, G., Satya, S. and Naik, S. N. 2010. Effect of domestic processing techniques on the nutritional quality of the soybean. Med. J. Nutrition. Metab. 3(1): 39-46.
 
 
17. Kelkar, G. K. and Joshi, K. S. 2003. Effect of germination on the fatty acid profile of legumes. Abstract of 9th Asian Congress of Nutrition. New Delhi. India. P:144.
 
 
18. Kubicka, E., Grabska, J., Jedrychowski, L. and Czyz, B. 2000. Changes of specific activity of lipase and lipoxygenase during germination of wheat and barley. Int. J. Food Sci. Nutr. 2000. 51: 301-304.
 
 
19. Kylen, A. M. and Mccready, R. M. 1975. Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans. J. Food Sci. 40(5): 1008-1009.
 
 
20. Lyimo, M., Berling, E. S. and Sibuga, K. P. 2004. Evaluation of the nutritional quality and acceptability of germinated bambara nut (Vignia-subterranea (L) verle) based products. Ecol. food nutr. 2004. 43: 181- 191.
 
 
21. Megat Rusydi, M. R., Noraliza, C. W., Azrina, A. and Zulkhairi, A. 2011. Nutritional changes in germinated legumes and rice varieties. Int. Food Res. J. 18: 688-696.
 
 
22. Murugkar, D. A., Gulati, P. and Gupta, C.  2012. Effect of sprouting on physical properties and functional and nutritional components of multi-nutrient mixes. Int. J. Food Sci. Nutr. 2(2): 8-15.
 
 
23. Sood, M. and Malhotra, S. R. 2001. Effect of germination on the mineral composition of chickpea (cicer arientinum) varities. J. Hum. Ecol. 12(5): 361-369.
 
 
24. Sadana, B. and Chabra, C. 2003. Effect of processing on the digestibility and mineral content of weaning food formulations. Abstract of 9th Asian Congress of Nutrition. Feb. 23–27. New Delhi, India. P:147.
 
 
25. Urbano, G., Jurado, M. L., Hernandez, J., Fernandez, M., Moreu, M. C., Frias, J. and Prodanov, M. 1995. Nutritional assessment of raw, heated and germinated lentils. J. Agric. Food Chem. 43(7): 1871–6.
 
 
26. Vadivel, V. and Janardhanan, K. 2001. Nutritional and anti-nutritional attributes of the under-utilized legume, Cassia floribunda Cav. Food Chem. 73: 209-215.
 
 
27. Wang, N., Lewis, M. J., Brennan, J. G. and Westby, A. 1997. Optimization of germination process of cowpea by response surface methodology. Food Chem. 58(4): 329-339.
 
 
28. Wanasundara, P. K. J. P. D., Shahidi, F. and Brosnan, M. E. 1999. Changes in flax (Linum usitatissmum) seed nitrogenous compounds during germination. Food chem. 65(3): 289-295.
 
Research Achievements for Field and Horticulture Crops
Volume 8, Issue 2
December 2019
Pages 211-224

Files

History

  • Receive Date: 19 June 2019
  • Revise Date: 03 May 2019
  • Accept Date: 15 December 2019

Share

How to cite

Statistics