Effect of malting periods on the nutrient composition, antinutrient content and pasting properties of mungbean flour

Abstract

Mungbean grain has great potentials for product development, being rich in protein and other nutrients. This study evaluated the effects of malting periods on the nutrient composition, antinutrient content and pasting properties of malted mungbean flour. Flour samples were produced form mungbean grain malted for 24, 48, 72 and 96 h and assayed for proximate composition, selected mineral contents, vitamins A and B1, antinutrient contents, functional and pasting properties. Results showed that increasing the malting periods of mungbean grain significantly (p<0.05) increased the protein, ash, fibre and mineral contents but decreased fat and carbohydrate contents of its flour. Oil absorption capacities increased while bulk density, swelling and water absorption capacity decreased significantly (p<0.05) with increasing time of malting. Extending time of malting gave flours with reduced antinutrient, peak, trough, final and setback viscosities and pasting time but higher pasting temperature compared to unmalted flour. The study has shown that malting period modifies the nutrient composition, antinutrient contents and functionality of mungbean flour differently and invariably may affect the performance of the flour in product development. Mungbean grain malted at 72 h gave flour with highest quality establishing its optimal malting period at 72 h.

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

“…The result is similar to the studies on germinated legumes, mung beans, goat pea, and light brown speckled kidney beans [33,37]. Several studies have shown that sprouting increases the protein content of lupin, peas, chickpea, moth beans, soya beans, and mung beans [32,34,35,40,94,[154][155][156]. Researchers have also observed lower protein content in sprouted legumes, resulting from seed types and conditions of sprouting [34,35,157,158].…”

“…The hilum is a scar on the legume seeds that marks the attachment point to the seed, where water enters the seed coat and cotyledon [92]. Once the seed coat is fully hydrated, it allows for water uptake by diffusion until the equilibrium moisture content is achieved [91,93,94].…”

Determination of Kolgrace bio-fertilizer rate for optimum greengram (Vigna radiata L. Wilczek) production in Ibadan, Southwest Nigeria

“…Seeds of greengram contain an abundance of major food nutrients including protein, about 30% of dry matter (DM) (AVRDC, 2012), carbohydrate up to 45% of DM, fiber about 6.5% of DM (Heuzé et al, 2015), and some essential amino acids which explains its revered position as the most nutritious pulse known (Anjum et al, 2011). In addition, the protein, ash, fiber and mineral contents of mungbean can significantly be improved by increasing the malting periods (Onwurafor et al, 2020). Medicinally, mungbean has been used in China and India in the prevention and treatment of varied health-related ailments due to the overwhelming high levels of phytochemicals including vitexin, isovitexin, total phenols, flavonoids and other compounds in the grains and sprouts (Cao et al, 2011;Kim et al, 2012).…”

Characterization of malted cereals and legume for development of value added supplementary foods to combat malnutrition

“…During germination, the endogenous enzymes of the legumes were activated. Kayembe and Rensburg, (2013) [15] and Onwurafor et al, (2020) [17] reported the decreased fat content in germinated grains. The carbohydrate content of experimental and control samples (C2) showed significant decrease (p<0.05) after malting than that of raw samples.…”