The pathogenic variability was evaluated of 48 Pseudocercospora griseola isolates collected in the State of Minas Gerais, Brazil. Isolates were inoculated to a set of 12 international differential cultivars in a greenhouse. Ten pathotypes (55‐15, 63‐7, 63‐15, 63‐23, 63‐25, 63‐27, 63‐31, 63‐47, 63‐55 and 63‐63) were identified, showing the great pathogenic variability of this fungus in Minas Gerais State. Pathotypes 55‐15, 63‐15, 63‐25 and 63‐27 had not previously been reported in the State. Of the 48 isolates, all except pathotype 55‐1547 induced a compatible reaction with all cultivars from the Andean group. Isolates were highly pathogenic in both Andean and Mesoamerican cultivars, thus being classified as Mesoamerican pathotypes. Pathotype 63‐63 was the most widespread, and overcame the resistance genes present in all differential cultivars.

We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.

A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mm × 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times greater than the initial dough height, respectively. This characteristic showed high correlations with volumetric expansion (r = 0.95), specific volume (r = 0.90), hardness (r = 0.92), fracturability (r = 0.93) and spread factor (r = −0.96). BRF increased the value of the color difference of the biscuits up to 17.70, the effect of WMF was smaller (6.51). Only the radial expansion index correlated with the trough (r = 0.76), final viscosity (r = 0.79) and setback (r = 0.77) parameters. Considering the main desirable physical characteristics in savory biscuits, the highest global desirability obtained was for the proportion of 49% WWF, 24% WMF and 27% BRF.