జర్నల్ ఆఫ్ న్యూట్రిషన్ & ఫుడ్ సైన్సెస్
అందరికి ప్రవేశం

నైరూప్య

Effect of Traditional Processing Methods on Proximate Composition and Mineral Content of Mung Beans (Vigna radiata L.) Grown in Ethiopia

Diriba Chewaka Tura*, Addisu Adane Isho, Senayit Yetneberk, Awake Kebede

Mung bean (Vigna radiata L.) is a leguminous pulse crop for its use as a vegetable protein source and animal fodder. In Ethiopia, mung bean was recently introduced in Ethiopian pulse production and market system. In this study, the effect of different traditional processing methods, such as boiling, dehulling and germination on the proximate composition and mineral content of two mung bean varieties were investigated. Raw flour of Sho'a Robit variety had a protein content of 22.77% while N-26% had 25.77% respectively. Both varieties also have shown to contain high potassium and calcium content. Germination and boiling caused significant decrease (P<0.05) in crude fat content, total ash and minerals for both varieties while dehulling process significantly increased (P<0.05) the crude protein for Sho'a Robit and no significant difference (P>0.05) was observed for N-26. Significantly higher protein content was observed in germinated seed flour of both mung bean varieties (28.24% for Sho’a Robit and 29.44% for N-26 respectively) as compared to the protein content of raw. N-26 variety was determined to have significantly higher (P<0.05) proximate composition than that of Sho'a Robit variety in its raw and all its processed forms. The mineral composition of both of the raw mung bean varieties were significantly higher than the dehulled and boiled flours. In conclusion, mung beans had a considerable amount of nutritional composition and the traditional processing methods applied were shown to have an effect on both the proximate and mineral content of the beans where germination was identified to be the most appropriate technique to enhance the protein content and also retain the mineral content.