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Quality Assessment and Consumers Acceptability Studies of Newly Evolved Mungbean Genotypes ( Vigna radiata L.)
Abstract
Abstract: Quality and consumers acceptability studies of 9 newly developed genotypes and three commercial varieties of mungbean were carried. Maximum protein content were noted in genotype C1/94-4-19 (23.69%) and NM-3 (23.25%) and minimum in Ramzan and DM-2 (20.98%). Highest moisture content was noted for NM-3 (11.14%) and lowest for DM-2. Mineral concentration was highest in DM-2 (0.0207%) and lowest in NCM-209 (0.169%). Genotypes DM-2, C1/94-4-19 and NFM-12-12 have the highest content of methanol extractable, water extractable and phytic acid, respectively. Swelling capacity and index and hydration capacity and index were maximum for the genotype 99-CMG-058 and minimum for NM-92. Least time for cooking was taken by Ramzan (14 min) and longest time by DM-2 (26.5 min). Smallest number of hard seeds (un-cook able) was found in 99-CMG-058 and M-2 while highest number of hard seed was noted in C1/94-4-19 (108) and NM-92 (101). Density was maximum for NM-98 and minimum for VC-3960 (A89). Impact of genotype was significant for all the parameters studied.
... The minimum and maximum reported values along with calculated average value of each chemical constituent are given for each parameter in the respective tables. Downloaded by [Wageningen UR Library] at 06:45 16 July 2015 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Khatoon and Prakash, 2004;Mubarak, 2005;Khattak et al., 2007a;Sampath et al., 2008) Crude protein (g/100 g) dm 23.8 1 4 .6 3 2 .6 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Rao and Belavady, 1979;Shehata and Thannoun, 1980;Rao and Deosthale, 1983;Khader and Rao, 1986;Ignacimuthu and Babu, 1987;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007aKhattak et al., , 2007bMallillin et al., 2008) Crude lipid (g/100 g) dm 1.22 0.71 1.85 (El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999) Crude fiber (g/100 g) dm 4.57 3.8 6 .15 (Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;El-Adawy et al., 2003;Mubarak, 2005;Barakoti and Bains, 2007) Ash (g/100 g) dm 3.51 0.17 5.87 (Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Rao and Deosthale, 1981;Rao and Deosthale, 1983;Prabhavat, 1990;Poehlman, 1991;Sathe, 1996;Watson, 1977;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007a) Carbohydrate (g/100 g) dm 61.0 5 3 .3 ...
... The minimum and maximum reported values along with calculated average value of each chemical constituent are given for each parameter in the respective tables. Downloaded by [Wageningen UR Library] at 06:45 16 July 2015 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Khatoon and Prakash, 2004;Mubarak, 2005;Khattak et al., 2007a;Sampath et al., 2008) Crude protein (g/100 g) dm 23.8 1 4 .6 3 2 .6 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Rao and Belavady, 1979;Shehata and Thannoun, 1980;Rao and Deosthale, 1983;Khader and Rao, 1986;Ignacimuthu and Babu, 1987;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007aKhattak et al., , 2007bMallillin et al., 2008) Crude lipid (g/100 g) dm 1.22 0.71 1.85 (El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999) Crude fiber (g/100 g) dm 4.57 3.8 6 .15 (Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;El-Adawy et al., 2003;Mubarak, 2005;Barakoti and Bains, 2007) Ash (g/100 g) dm 3.51 0.17 5.87 (Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Rao and Deosthale, 1981;Rao and Deosthale, 1983;Prabhavat, 1990;Poehlman, 1991;Sathe, 1996;Watson, 1977;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007a) Carbohydrate (g/100 g) dm 61.0 5 3 .3 ...
... Downloaded by [Wageningen UR Library] at 06:45 16 July 2015 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Khatoon and Prakash, 2004;Mubarak, 2005;Khattak et al., 2007a;Sampath et al., 2008) Crude protein (g/100 g) dm 23.8 1 4 .6 3 2 .6 (Kadwe et al., 1974;Watson, 1977;Tsou and Hsu, 1978;Rao and Belavady, 1979;Shehata and Thannoun, 1980;Rao and Deosthale, 1983;Khader and Rao, 1986;Ignacimuthu and Babu, 1987;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007aKhattak et al., , 2007bMallillin et al., 2008) Crude lipid (g/100 g) dm 1.22 0.71 1.85 (El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;Jood et al., 1998;Bravo et al., 1999) Crude fiber (g/100 g) dm 4.57 3.8 6 .15 (Watson, 1977;Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;El-Adawy et al., 2003;Mubarak, 2005;Barakoti and Bains, 2007) Ash (g/100 g) dm 3.51 0.17 5.87 (Tsou and Hsu, 1978;Shehata and Thannoun, 1980;Rao and Deosthale, 1981;Rao and Deosthale, 1983;Prabhavat, 1990;Poehlman, 1991;Sathe, 1996;Watson, 1977;Bravo et al., 1999;El-Adawy et al., 2003;Khatoon and Prakash, 2004;Mubarak, 2005;Fatima and Kapoor, 2006;Barakoti and Bains, 2007;Khattak et al., 2007a) Carbohydrate (g/100 g) dm 61.0 5 3 .3 6 7 .1 (Watson, 1977;Shehata and Thannoun, 1980;Prabhavat, 1990;Poehlman, 1991;Singh and Singh, 1992;Sathe, 1996;El-Adawy et al., 2003;Mubarak, 2005) Energy (kcal/100 g) dm 344 338 347 (Poehlman, 1991) * Mean value of all collected data. ...
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 to 33.0 g/100 g) and iron (5.9 - 7.6 mg/100 g). Grain colour is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fibre content. Physical properties like grain dimensions, sphericity, porosity, bulk and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, haemagglutinins and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and colour 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 optimisation of processing steps, for better mung bean food quality and process efficiency.
... Cooking time in legumes can also be affected by nitrogen levels and genotypes (Coelho et al., 2009). Cooking time and hard seeds of legumes are important for the consumer as eating problems arise (Khattak & Bibi, 2007). Cooking time can vary depending on the seed size and thickness, chemical composition, and growing conditions in various legumes (Ercan et al., 1994;Dahiya et al., 2015;Ovacikli & Tolay, 2020). ...
... Present results are similar to the findings of Karaman (2019) (0.06-0.138 ml seed -1 ) and Dahiya et al., (20153) (0.006-0.076 ml seed -1 ) in mung beans. By contrast, the values obtained for swelling capacity in this study were higher compared to the findings of Khattak & Bibi, (2007) (0.003-0.28 ml seed -1 ) and Ghosh & Panda (2006) (0.025-0.060 ml seed -1 ) on mung beans and to the findings of Ovacikli & Tolay (2020) (0.37 to 0.49 ml seed -1 ) on common beans. However, Raghuvanshi et al., (2011) (0.800-3.500 ml seed -1 ) determined higher values compared to our study on mung beans. ...
... In Allium cernuum Roth (Amaryllidaceae), a segment of a "relic" Copia-like retrotransposon located at the 35S rDNA intergenic spacer region (IGS) seems to be associated with an increase in the copy number (Chester et al. 2010). In Vigna, the 174 bp (or 176 bp) rDNA repeat subunit of the IGS was found in the 35S rDNA loci of V. angularis, V. radiata, and V. unguiculata, along with an independent tandem arrangement in the genomes of the two latter species (Khattak et al. 2007;Iwata-Otsubo et al. 2016). This subunit was considered the most abundant tandem repeat in Vigna genomes (Unfried et al. 1991;Iwata-Otsubo et al. 2016). ...
The genus Vigna (Leguminosae) comprises about 150 species grouped into five subgenera. The present study aimed to improve the understanding of karyotype diversity and evolution in Vigna, using new and previously published data through different cytogenetic and DNA content approaches. In the Vigna subgenera, we observed a random distribution of rDNA patterns. The 35S rDNA varied in position, from terminal to proximal, and in number, ranging from one (V. aconitifolia, V. subg. Ceratotropis) to seven pairs (V. unguiculata subsp. unguiculata, V. subg. Vigna). On the other hand, the number of 5S rDNA was conserved (one or two pairs), except for V. radiata (V. subg. Ceratotropis), which had three pairs. Genome size was relatively conserved within the genus, ranging from 1C = 0.43 to 0.70 pg in V. oblongifolia and V. unguiculata subsp. unguiculata, respectively, both belonging to V. subg. Vigna. However, we observed a positive correlation between DNA content and the number of 35S rDNA sites. In addition, data from chromosome-specific BAC-FISH suggest that the ancestral 35S rDNA locus is conserved on chromosome 6 within Vigna. Considering the rapid diversification in the number and position of rDNA sites, such conservation is surprising and suggests that additional sites may have spread out from this ancestral locus.
... Also, cooking time is crucial for energy requirements in developing countries (Nadeem et al., 2020;Ozaktan 2021). The cooking time of mung bean has been reported by Dahiya et al., (2015) as 14-60 minutes and by Khattak and Bibi (2007) as 14.0-26.5 minutes. The difference between the findings in the study and the literature was associated with the genetic structure of the genotypes used or the climate and soil characteristics of the region. ...
Vigna radiate L. (Mung bean) is an edible leguminous plant that has adapted to different environmental conditions and
possesses many varieties and local formas. Agronomic traits and nutrient compositions change depending on genotype and
environmental conditions. In the present study, changes in agronomic properties, qualitative properties, and nutrient
composition of 7 mung bean genotypes grown at different altitudes (L1: 1050 m, L2: 314 m) in two different locations [Isparta
(L1) and Mersin (L2)] were investigated. It was found that there were significant differences between genotypes in both
locations in terms of all characteristics examined in the study. In the study, it was found that the L2 location was superior in
terms of agronomic characteristics. Water absorption capacity and swelling index were higher in the L2 location, while fat
content, protein ratio, ash content, and carbohydrate content were higher in the L1 location. In terms of mineral element
content, phosphorus, magnesium, and iron were higher in the L1 location, whereas calcium, copper, and zinc were higher in
the L2 location, and potassium and manganese were not affected by locations. Examining both locations, the G2 genotype
was superior in terms of agronomic characteristics, the G6 genotype was superior in terms of quality characteristics, and the
G5 genotype was superior in terms of mineral content characteristics compared to other genotypes. Also, it was found that growing mung beans at low altitudes was more advantageous in terms of yield and yield components. However, it was found
that the quality and nutrient composition of mung beans grown at higher altitudes were higher.
... Protein content of the present study coincided with the previous report on ricebean accessions (Katoch, 2013). Although, different legumes (Vigna spp.) including black gram (Vigna mungo), cowpea (Vigna unguicalata), green gram/ mung bean (Vigna radiata), and moth bean (Vigna aconitifolia), have reported the protein content were in line to the present investigation and ranged between 24 and 27 % (Tresina, Paulpriya, Mohan, & Jeeva, 2017;Soris, Kala, Mohan, & Vadivel, 2010;Suneja, Kaur, Gupta, Kaur, 2011); 24 to 28 % (Sreerama, Sashikala, & Pratape, 2012;Ghadvidel & Prakash, 2007;Khattab, Arntfield, & Nyachoti, 2009); 23 to 27 % (Mubarak, 2005;Khattak, Nizakat, & Aurangzeb, 2007;Barakoti & Bains, 2007); 23 to 26 9 (g/100 g), respectively (Siddhuraju, Vijayakumari, & Janardhanan, 1994;Tresina et al., 2017). Protein content showed a significant (p < 0.05) negative correlation with TDF (r = − 0.394) and IDF (r = − 0.371). ...
Ricebean accessions (n=38) cultivated in India were evaluated for their comprehensive nutrient, anti-nutrients and mineral composition. Protein and total dietary fibre ranged between 23.23 to 27.33 and 12.27 to 16.69 g/100g, respectively. Among the oligosaccharides, verbascose was not detected, however, raffinose and stachyose ranged between 47 to 186 and 117 to 5765 mg/100g, respectively. Among the free sugars, sucrose was found dominating (up to 370 mg/100g). Resistant starch (4.13 to 8.62%), iron (3.49 to 7.46 mg/100g), zinc (1.90 to 3.72 mg/100g) and selenium (0.28 to 4.48 µg/100g) varied significantly (p<0.05) among ricebean samples. Phytic acid, saponin, trypsin inhibitor and oxalate analysed in ricebean accessions ranged between 303 to 760 mg/100g, 19 to 46 mg/g, 309 to 1076 mg/100g and 219 to 431 mg/100g, respectively. Multivariate analysis using hierarchical clustering analysis (HCA), and principal component analysis (PCA) was employed to decipher the diversity of nutrients and anti-nutrients across the ricebean accessions. Based on HCA, dendrogram-1 (nutrients) and dendrogram-2 (minerals, anti-nutrients) were produced, having four clusters in each. In the dendrogram-1 and 2, the largest cluster had (n=21) and (n=15) accessions, respectively. The PCA analyse the uncorrelated set of variables (principal components) and it condenses a large set of data variables. Based on the eigenvalue >1, a total of eight PCs were formed contributing total variance of 78.8 %. The factor loading contribution in the PC1 and PC2 were from iron, fructose, glucose, raffinose and total dietary fibre, selenium (Se) and protein, respectively.
... Water uptake by seed is a desirable attribute of pulse grain used for food. The rate of water uptake is affected by seed size, permeability of the seed coat to water and seed hardness [21] Seed water uptake behavior is of importance from the consumer point of view [22]. Bulk densities of seeds are necessary to design the instruments for processing and storage such as hullers, aeration systems, dryers and bins. ...
The physico-chemical properties of seed are significant in designing equipment, marketing for evaluating seed quality. In this context, physico-chemical properties of three varieties of mung bean seeds, physical properties and germination properties during the sprouting period were evaluated. The average length, width and thickness were 4.64 mm, 3.64 mm and 3.26 mm at moisture content 10.70% on a dry weight basis. Hydration capacity ranged from 0.041 to 0.050 g/seed and hydration index ranged from 0.921 to 1.062, whereas swelling capacity ranged from 0.035 to 0.045 ml/seed and swelling index ranged from 0.927 to 1.447. Maximum sprout length and the germination rate were recorded in the variety SGC-20 at 96 h germination period as 45.56 mm and 96.67% respectively followed by the variety SGC-16 while IPM-02-3 reported lower sprout length and germination rate. Hence, the variety SGC-20 is best for consumption as sprouts among the three varieties.
... The protein content increased with the increase in the proportion of germinated green gram flour level in the porridge mixtures because germinated green gram is an excellent source of protein than the non-geminated green gram. It contains about 23 -25% protein which is almost three times that of cereals [8]. Fiber content of porridge mixture followed the same trend as protein because germinated green gram and moringa leaves are rich in fiber content. ...
Germinated green gram flour, in the amounts of 10, 20, 30 and 40 g and moringa leaves as constant amount of 10 g were incorporated with maize flour for 100 g of porridge mixture (PM). These formulated PMs were subjected to nutritional, microbial and sensory assessment. On the basis of nutritional analysis of the developed products, protein, fiber and iron increased and moisture decreased when increasing GG flour from 10 to 40%. The sensory assessment revealed that, there were significant differences between the treatments. Based on the quality characteristics, most preferred PMs were selected and stored at 30˚C and 70-80% RH. Quality assessments were carried out for 14 weeks. The results of storage studies revealed, declining trends in protein, fiber and iron and an increasing trend in moisture of the PMs. There was no total plate counts observed in the formulated PMs during storage. The results indicated that the PMs formulated with 70% MF, 20% GG flour and 10% ML contained 18.04% protein, 2.42% fiber, 4.25% iron 0.132% calcium and 3.49% moisture which could be stored for 14 weeks without any significant changes in the quality characteristics.
... mineral (0.18-0.21%) and vitamins. It is native of India-Burma and is cultivated extensively in Asia (Khattak et al., 2007). India is the leading mungbean cultivator, covers up to 55% of the total world acreage and 45% of total production (Rishi, 2009). ...
Nucleotide sequences available in public database provide a cost effective and valuable source for the development of
molecular markers. In this study, the nucleotide sequence database available in National Centre for Biotechnology
Information (NCBI) is utilized to identify and develop SSR markers in mungbean (Vigna radiata). A total of 803 genomic
sequences, 829 EST sequences and 82 GSS sequences were downloaded from NCBI. Eight hundred and forty two SSRs from
genomic sequences, 240 SSRs from EST sequences and 60 SSRs from GSS sequences were obtained using SSRIT tool.
Primers pairs were successfully designed for 109 SSR motifs from genomic sequence, 110 SSR motifs from EST sequence
and 25 SSR motifs from GSS sequences using Primer3 (http://frodo.wi.mit.edu) software. Fifteen SSR primers were finally
characterized and validated in 24 mungbean and six urd bean accessions.
The present investigation reports physicochemical parameters and proximate composition of twenty mungbean interspecific lines and 5 released (check) varieties. The interspecific lines exhibited 100-seed weight, seed volume, seed density, water absorption capacity, volume expansion, swelling capacity, swelling index, hydration capacity and hydration index in the range of 2.92–4.64 g, 0.032–0.063 ml, 0.774–1.39 g/ml, 120–174, 200–528%, 0.101–0.161 ml/seed, 0.660–0.840, 0.050–0.079 g/seed and 1.21–1.74, respectively. Interspecific lines exhibited lower mean seed volume and swelling index but higher mean values for seed density, volume expansion and swelling capacity per seed as compared to check varieties. Interspecific lines contained 7.86–12.1% moisture content, 18.4–50.8% neutral detergent fiber, 7.00–11.4% acid detergent fiber and 0.55–2.25% acid detergent lignin. P, K, Mg, Ca, Fe, Mn, Zn and Cu content among the interspecific lines ranged from 280 to 335, 488 to 1401, 86.0 to 204, 68.6 to 202, 2.59 to 5.51, 0.501 to 0.823, 2.13 to 3.32 and 0.715 to 3.02 mg/100 g, respectively. Overall, SML 2033 was found to be a promising line as it exhibited the highest 100-seed weight and hydration capacity with high amounts of Fe, Mn and P. In addition, SML (summer mung Ludhiana) 1827, SML 1933, SML 2011, SML 2016, SML 2031 and SML 2032 are other promising lines with better processing attributes.
The moisture contents of non-germinated (control) and germinated (fresh germinated seed (wet)) green gram seeds varied between 7.62% (control) and 64.64% (fresh germinated seed (wet)). The antioxidant activity values of control, fresh germinated and heated samples were determined between 6.93% (conventional oven) and 22.90% (control) while total phenolic contents of green gram samples changed between 48.19 mg/100g (control) and 62.08 mg/100g (microwave oven). The total flavonoid contents of control, fresh germinated, and heated samples vary between 40.09 mg/100g (conventional oven) and 72.67 mg/100g (control). The highest carotenoid content was determined in fresh germinated green gram seeds. Antioxidant activity values, total flavonoid (except fresh germinated) and carotenoid contents of germinated and heated green gram seeds partly decreased compared to control seeds. Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, syringic acid, caffeic acid and quercetin were the key phenolic constituents in both germinated and non-germinated (control) green gram seeds. Phosphorus content of control, fresh germinated gram seeds and germinated seeds heated by microwave, oven and infrared systems changed between 1315 mg/kg (fresh germinated seed (wet)) and 4942 mg/kg (microwave oven); K contents of green gram samples varied between 4342 mg/kg (fresh germinated seed (wet)) and 12,621 mg/kg (infrared oven).
Molecular markers are routinely utilized worldwide in all major crops as a component of breeding. The pace of development of molecular markers, establishment of marker–trait associations for important agronomic traits and other genomic sources has been accelerated in other pulses than the mungbean. The efforts are underway to use high-throughput genotyping platforms besides developing more genomic resources. So far, progress in the use of marker-assisted selection as a part of mungbean breeding programmes has been very limited. In this article, we have reviewed the progress made, limitations encountered and future possibilities for the application of marker-assisted selection in the genetic improvement of mungbean crops.
Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germinated green gram, a protein rich value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization, the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.4, 7.6, 7.8 and 7.9 for colour, flavour, texture and overall acceptability corresponding to optimum conditions. Pickle having composition 6ml vinegar, 4 g salt, 16 mL oil and 7 g garlic per 50 g pickle was found optimum. Triplicate samples were prepared using the optimum conditions and were evaluated for all the responses. Corresponding values for colour, flavour, texture and overall acceptability were 7.6, 8.6, 7.8 and 8.1, respectively which were comparatively higher than the predicted values. Therefore the said formulation was recommended for pickle. From the storage study of optimized pickle at room temperature for shelf life prediction, it was found that the pickle can be stored effectively for 60 days at room temperature without any significant change in the quality attributes of the pickle. Germinated green gram pickle is found nutritious in terms of high protein and fiber when compare with the germinated green gram. The protein rich pickle can be preserved by using oil and salt as a preservative up to two months at ambient temperature without any significant change in the sensory attributes of the pickle. Further study of effect of storage conditions on storage stability of protein rich pickle is required.
The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.
The effect of high temperature, high humidity storage on cooking quality and physicochemical properties of dry, mature red kidney beans was evaluated over a storage period of 9 months. The rate of softening of beans during cooking, and the rate of dissolution of pectin during cooking followed apparent first-order kinetics and their apparent rate constants correlated highly with each other. The apparent softening rate constants decreased with increasing time of storage. The loss of cookability in mature bean seeds stored under high temperature-high humidity conditions probably results from a decrease in phytic acid phosphorus and alterations in the ratio of monovalent to divalent cations in the tissue.
Dehydrogenation polymer (DHP) of coniferyl alcohol became bonded to protein containing hydroxyproline in a reaction catalyzed by peroxidase. Protein-DHP complexes were more stable to acid hydrolysis than carbohydrate-DHP complexes. DHP complexed more readily with free hydroxyproline than with proline, serine, glycine, or sucrose. These experiments with compounds similar to those in primary cell walls lead to the suggestion that an early stage of lignification may be crosslinking of protein of the primary wall during polymerization of lignin monomers.
Mungbean (Vigna radiata) is one of the important leguminous crops in tropical and temperate regions and its grain is utilized as sources of protein and carbohydrate in several countries, especially in tropical ones (3, 4). Moreover, it is also imported into Japan as the material of be an sprouts and so on.
Prominent phenolic compounds in the mesocarp of Cresthaven peaches are chlorogenic acid, a caffeoyl derivative, epicatechin, catechin, and cyanidin. Trace amounts of p-hydroxyphenylacetic, gallic, gentisic, and protocatechuic acids, quercetin, myricetin, and delphinidin are also present. Little change occurs in the quantities of these compounds in immature, threshhold mature and mature fruit during storage at 0°C with subsequent ripening at 20°C. HPLC analysis determined that small but significant changes occur in the quantities of epicatechin in the threshold mature and mature fruit during storage and in the quantities of cyanidin in the immature fruit. Changes in the degree of polymerization of these compounds did not vary as determined by vanillin-leucoanthocyanidin ratios.
Black beans stored for 7–14 days at 41°C, 100% RH, required more cooking time than fresh beans and thus paralleled cooking time for beans stored forr more than 1 yr at room temperature. With corrections for solids lost during soaking, water absorption did not differ between fresh and stored beans. The rate of electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Bean moisture content was found to be related to cooking time. In general, the higher the moisture content after soaking, the shorter the cooking time. However differences in cooking times between fresh and aged samples persisted regardless of bean moisture content.
The interrelationship between reduced cell separation rate, reduced imbibition value and reduced pectin solubility was investigated with reference to reduced cooking rate in Phaseolus vulgaris also termed the hardbean phenomenon. It was found that reduced imbibition value and reduced pectin solubility can both cause a reduction in the rate of cell separation during cooking of beans and hence an increase in their cooking time and that these two factors act synergistically. Accompanying symptoms are solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, all of which are key factors in the development of hardbean.
Evaluation of quality characteristics of wheat provides significant feedback to breeders for selection/evolution of the most suitable varieties. Seven advanced wheat cultivars and two commercial varieties were studied for 11 physicochemical characteristics. These cultivars showed significant differences for all parameters except ash content, which showed no significant variation. Test weight ranged between 75.6 kg hl−1 (NRL-2005) and 80.5 kg hl−1 (NRL-2017). Kernel weight and volume were highest (4.0 g and 3.2 ml) for NRL-9822 and lowest (3.3 g and 2.6 ml) for NRL-2005. Biological yield was highest (14 040 kg ha−1) for NRL-9822 and lowest (12 380 kg ha−1) for Takbeer variety. Grain yield varied between 4717 kg ha−1 (NRL-01-7) and 4042 kg ha−1 (NRL-9736), non-grain biomass between 9708 and 8083 kg ha−1, protein yield between 614.3 and 480.8 kg ha−1 and harvest index between 34.8 and 30.8%. Moisture content ranged from 7.46 to 9.07%. Gluten and protein contents were highest (39.69 and 13.81%) in NRL-9736 and lowest (29.78 and 12.70%) in NRL-9822. Test weight was positively correlated with kernel weight and volume and negatively associated with moisture, protein and gluten contents. Protein and gluten contents had a negative association with kernel weight and volume. Gluten content had a highly positive correlation with protein content. Grain yield was positively correlated with biological yield. Protein yield had a positive relationship with biological and grain yields and a negative association with harvest index. Copyright © 2005 Society of Chemical Industry
The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates were observed. In wheat and mung beans, phytic acid was partially hydrolyzed. In mung beans , the total fat content decreased. Increases in the content of polyunsaturated fatty acids in wheat and of dietary fibre in wheat and mung beans were noted. At a constant level of crude protein, a measurable rise in limiting amino acids was observed in wheat and mung beans. Frequent watering during germination caused losses of Fe, between 9% and 21 %, K (27% in chickpeas) and Cu (17% in chickpeas). Except for vitamin B6 in both legumes and vitamin B1 in chickpeas, accumulation of the vitamins under investigation (B1, B2, B6, C, E) was noted. Owing to these changes during germination, the nutritional value of the three seeds has been improved to various extents, most distinctly in wheat and least noticeably in chickpeas. Compared with other vegetables, sprouted seeds can be considered a valuable addition to the diet.
Phytic acid, saponin and polyphenol contents in grains of various varieties of black gram (Vigna mungo) Mung bean (Vigna radiata L.) amphidiploids ranged from 697 to 750, 2746 to 2972 and 702 to 783 mg/100 g, respectively. Domestic processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid, saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 h removed 31 to 37% of the phytic acid; the extent of removal was higher with long periods of soaking. Saponins and polyphenols were relatively less affected. Loss of the antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction.
The main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed-coat palisade layer, and the contents of lignin and alpha-cellulose in the seed coats. Cell contents had no detectable effect.
The effects of reconstitution of sorghums on dry matter, energy, protein and amino acid digestibilities, and the nature of protein binding by sorghum tannins during digestion were investigated. Grains from a high and a low tannin sorghum were reconstituted by adding 30% (wt/wt) distilled water to the grain and stored at 25 degrees C for 20 days with an acetic-propionic acid mixture added to deter fungal growth. Another lot of grain from the same sources was untreated and used as control. The sorghum grains were then incorporated at an 85% level in diets for a digestibility trial with pigs cannulated at the terminal ileum. The digestibilities of dry matter, protein and amino acids at the terminal ileum were lower than the corresponding values measured over the total digestive tract. Reconstitution improved the digestibilities of dry matter, energy, protein and amino acids in the high but not low tannin sorghum diets. The improvement in digestibility of individual amino acids ranged from 7.5 to 23.5%. The tannin-associated proteins were more hydrophobic than the dietary protein. The results suggest that hydrophobic bonding is important in the formation of tannin-protein complexes in the digestive tract of pigs.
Garden picked mature but unripe fresh persimmon fruits were unipackaged in different thicknesses of polyethylene (PE) and stored at room (18.5-30 degrees C) and refrigerated temperature (6 +/- 1 degrees C). Maximum mean methanol extractable sinapine (0.168%), catechin (1.51%), and leucoanthocyanidine (10.94 delta A550/g) were recorded in the unipackaged samples kept at room temperature during 6 weeks storage, whereas the minimum values for water extractable phenolics (sinapin, catechin and procyanidin) were recorded in unipackaged samples under refrigerated temperature. The mean maximum weight loss of 12.58 and 7.90% was recorded in control samples kept at room temperature and low temperature, respectively. The weight loss for unipackaged in different thicknesses of PE ranged between 0.93-0.96% and 0.43-0.45% for samples kept at room and low temperature, respectively. Changes in texture values were significantly faster in control than unipackaged samples (P < 0.05). Low temperature combined with unipackaging in PE film performed better for the maintenance of overall fruit quality during post-harvest storage.
When seeds of soybean were subjected to accelerated aging, the amount of total lipid which was extracted from the whole seed increased with "age," whereas the extractable phospholipid decreased slightly. This small decline primarily reflected changes in the amounts of phosphatidylcholine and phosphatidylethanolamine. The levels of unsaturated fatty acids in the whole seed and in the seed axis showed no decline during aging. Similarly, the fatty acids in a polar lipid extract from the whole seed showed little change in unsaturation. These results suggest that oxidation of seed lipids may be unrelated to the process of seed aging.