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.
Original language | English |
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Pages (from-to) | 670-688 |
Journal | Critical Reviews in Food Science and Nutrition |
Volume | 55 |
Issue number | 5 |
DOIs | |
Publication status | Published - 2015 |
Keywords
- vigna-radiata l
- amino-acid-composition
- seed-coat color
- var sublobata fabaceae
- gram phaseolus-aureus
- common indian pulses
- l wilczek
- green gram
- physical-properties
- in-vitro