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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Dahiya, P. K. Linnemann, A. R. Van Boekel, M. A. J. S. Khetarpaul, N. Grewal, R. B. Nout, M. J. R. |
| Description | Country affiliation: India Author Affiliation: Dahiya PK ( a Centre of Food Science and Technology, CCS Haryana Agricultural University , Hisar , Haryana , India.) |
| Abstract | Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that mung bean is a rich source of protein (14.6-33.0 g/100 g) and iron (5.9-7.6 mg/100 g). Grain color is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fiber content. Physical properties like grain dimensions, sphericity, porosity, bulk, and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, hemagglutinins, and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and color have been associated with different regions and were used by plant breeders for selection purposes. Analytical methods require more accuracy and precision to distinguish biological variation from analytical variation. Research on nutrient digestibility, food processing properties, and bioavailability is needed. Furthermore, the effects of storage and processing on nutrients and food processing properties are required to enable optimization of processing steps, for better mung bean food quality and process efficiency. |
| File Format | HTM / HTML |
| ISSN | 10408398 |
| Issue Number | 5 |
| Volume Number | 55 |
| e-ISSN | 15497852 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Language | English |
| Publisher | Taylor & Francis |
| Publisher Date | 2015-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Sciences Cereals Food Handling Methods Nutritive Value Biological Availability Carotenoids Dietary Fiber Dietary Proteins Iron, Dietary Phytic Acid Tannins Journal Article Review |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Medicine Food Science |
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