Effect of Processing on Mungbean (Vigna radiata) Flour Nutritional Properties and Protein Composition

Skylas, Daniel J.; Molloy, Mark P.; Willows, Robert D.; Salman, Hayfa; Blanchard, Christopher; Quail, Ken

doi:10.5539/jas.v10n11p16

Cited by 6 publications

(11 citation statements)

References 36 publications

(39 reference statements)

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“…It has been reported that the protein content of cowpea, jack bean, dolichos, and mucuna also decreased after germination [26]. A total of 2195 proteins were identified (Additional file 1: Table S1), which were significantly more than the mung bean proteome reported in previous studies [6,27]. The types of proteins increased significantly after sprouting, which was in line with the result of Skylas et al [27].…”

Section: Analysis Of the Proteomic Profiles Of Mung Bean Seeds And Spsupporting

confidence: 84%

“…A total of 2195 proteins were identified (Additional file 1: Table S1), which were significantly more than the mung bean proteome reported in previous studies [6,27]. The types of proteins increased significantly after sprouting, which was in line with the result of Skylas et al [27]. During germination, storage proteins are hydrolyzed and de novo synthesis of proteins occurs, which are both necessary for the completion of seed germination [28].…”

Section: Analysis Of the Proteomic Profiles Of Mung Bean Seeds And Spsupporting

confidence: 67%

“…The abundance of late embryogenesis abundant (LEA) protein D-34 isoform X2, LEA protein isoform X2, and LEA protein D-34 in mung bean sprouts were 0.005%, 0.024% and 0.038% of the corresponding protein abundance in mung bean seeds. This group of proteins accumulates in seed embryos and protects against water stress and seed dehydration through protein-protein interactions [27]. The abundance of this group of protein significantly decreased during germination due to the loss of seed embryo tissue.…”

Section: Analysis Of Differential Proteins Between Mung Bean Seeds Anmentioning

confidence: 99%

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Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts

Zhang

Wang

et al. 2020

BMC Chemistry

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The objectives of this study were to analyze and compare the proteomic and peptide profiles of mung bean (Vigna radiata) seeds and sprouts. Label-free proteomics and peptidomics technologies allowed the identification and relative quantification of proteins and peptides. There were 1918 and 1955 proteins identified in mung bean seeds and sprouts, respectively. The most common biological process of proteins in these two samples was the metabolic process, followed by cellular process and single-organism process. Their dominant molecular functions were catalytic activity, binding, and structural molecule activity, and the majority of them were the cell, cell part, and organelle proteins. These proteins were primarily involved in metabolic pathways, biosynthesis of secondary metabolites, and ribosome. PCA and HCA results indicated the proteomic profile varied significantly during mung bean germination. A total of 260 differential proteins between mung bean seeds and sprouts were selected based on their relative abundance, which were associated with the specific metabolism during seed germination. There were 2364 peptides identified and 76 potential bioactive peptides screened based on the in silico analysis. Both the types and concentration of the peptides in mung bean sprouts were higher than those in seeds, and the content of bioactive peptides in mung bean sprouts was deduced to be higher.

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Section: Analysis Of the Proteomic Profiles Of Mung Bean Seeds And Spsupporting

confidence: 84%

Section: Analysis Of the Proteomic Profiles Of Mung Bean Seeds And Spsupporting

confidence: 67%

Section: Analysis Of Differential Proteins Between Mung Bean Seeds Anmentioning

confidence: 99%

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Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts

Zhang

Wang

et al. 2020

BMC Chemistry

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“…Whole mung bean flour (WMF) is more nutritious than cotyledon mung bean flour (CMF), and contains more than twice as much dietary fiber, about 10.6% (Skylas et al, 2018). But CMF has been more used, comprising 50% (Fathonah et al, 2020b) in gluten-free cookies (GF), 60% (Fathonah et al, 2018, 2020a) and 100% (Adair et al, 2001; Sakung et al, 2021) of the farinaceous ingredient in biscuit formulations.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours

Rodrigues

Hashimoto

Nabeshima

et al. 2022

Food sci. technol. int.

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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.

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“…The seeds are usually eaten whole, cooked or fermented, or milled into a flour [ 1 , 2 ]. The application of the flour is diverse and can be used to make noodles, bread, and other bakery products [ 3 , 4 , 5 , 6 ]. Mung bean generally contains significant amounts of protein, ranging from 18% to 36%.…”

Section: Introductionmentioning

confidence: 99%

Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content

Nugraha

Zaukuu

Bósquez

et al. 2021

Sensors

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Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted mung bean serves as a cheap source of protein and ascorbic acid, which are dependent on the sprouting process, hence the importance of following the biological process. In larger production scale, there has not been a definite standard for mung bean sprouting, raising the need for quick and effective mung bean sprout quality checks. In this regard, near-infrared spectroscopy (NIRS) has been recognized as a highly sensitive technique for quality control that seems suitable for this study. The aim of this paper was to describe quality parameters (water content, pH, conductivity, and ascorbic acid by titration) during sprouting using conventional analytical methods and advanced NIRS techniques as correlative methods for modelling sprouted mung beans’ quality and ascorbic acid content. Mung beans were sprouted in 6 h intervals up to 120 h and analyzed using conventional methods and a NIR instrument. The results of the standard analytical methods were analyzed with univariate statistics (analysis of variance (ANOVA)), and the NIRS spectral data was assessed with the chemometrics approach (principal component analysis (PCA), discriminant analysis (DA), and partial least squares regression (PLSR)). Water content showed a monotonous increase during the 120 h of sprouting. The change in pH and conductivity did not describe a clear pattern during the sprouting, confirming the complexity of the biological process. Spectral data-based discriminant analysis was able to distinctly classify the bean sprouts with 100% prediction accuracy. A NIRS-based model for ascorbic acid determination was made using standard ascorbic acid to quantify the components in the bean extract. A rapid detection technique within sub-percent level was developed for mung bean ascorbic acid content with R2 above 0.90. The NIR-based prediction offers reliable estimation of mung bean sprout quality

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Effect of Processing on Mungbean (Vigna radiata) Flour Nutritional Properties and Protein Composition

Cited by 6 publications

References 36 publications

Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts

Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts

Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours

Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content

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