Health‐promoting effect of tofus prepared with mung bean and soybean

Abstract

Background and objectives Mung bean is a nutritious legume rich in proteins, vitamins, and minerals but low in lipid and diverse health‐promoting effects of that were known. This study prepared tofu with mung bean and soybean to incorporate the health‐promoting effect of mung bean into tofu and to extend diversity of food products of mung bean. Findings Flavonoid content and DPPH radical scavenging activity of tofus prepared with mung bean and soybean increased significantly with the addition of mung bean. Meanwhile, total phenolic content and ABTS radical scavenging activity were not significantly different among tofus, and reducing power was higher in tofu made with only mung bean than the other tofus. α‐Glucosidase inhibitory activity was the highest in the tofu with only soybean and decreased with the dosage of mung bean. Tofus with mung bean was more effect to improve cell viability and to reduce nitric oxide production ratio than that with only soybean. Conclusions The health‐promoting effects examined in this study were enhanced or similar in tofus with mung bean compared to that with soybean except α‐glucosidase inhibitory activity. This result implies that mung bean could be a good source for healthy food and useful ingredient to enhance the effect of diverse food products including tofu. Significance and novelty The health‐promoting effect of tofu with mung bean was rarely reported. The result of this study is obvious proof of the health benefit of mung bean resulting the promotion of mung bean consumption.

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

“…Tofu prepared using mung beans shows better antioxidant activity than that prepared using only soybeans, with values of 1.07–71.60 μg TEAC/g in DPPH radical scavenging activity and 427.03–447.80 μg QE/g in reducing power. However, it displays inferior α‐glucosidase inhibitory activities, which are positively related to hyperglycemia inhibition in diabetes mellitus, indicating that mung bean tofu has health‐promoting effects and can extend the diversity of tofu (Han & Na, 2021). Similarly, MBPs are used as food additives in surimi to improve gel properties and inhibit the proteolysis of sardines (Kudre et al., 2013a).…”

“…For example, glycosylation with glucose and phosphorylation with sodium tripolyphosphate improve the solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI), making MBPs more suitable for food industry applications (Hadidi et al., 2021; Zhou et al., 2017). In traditional foods, MBPs are usually used to produce plant‐based yogurt, milk, tofu, beverages, instant soup, weaning food, and surimi (Chaturvedi & Chakraborty, 2022; Han & Na, 2021; Kudre et al., 2013a; Wu et al., 2015; Yang et al., 2021). Recently, based on the various modifications of MBPs, the development and application of MBPs in novel fields has widened, such as microencapsulation (Mohammadian et al., 2021), three‐dimensional (3D) printing (Chen et al., 2021), meat analogs (Brishti et al., 2021a), and protein‐based films (Moghadam et al., 2021) owing to their improved solubility, gelation, and rheological properties.…”

Integration of comparative transcriptomics and WGCNA characterizes the regulation of anthocyanin biosynthesis in mung bean (Vigna radiata L.)

“…Mung bean ( Vigna radiata L.) is a cowpea ( Vigna ) plant belonging to the leguminosae family and is one of the fastest-growing edible legume crops in Asia ( Han and Na, 2021 ; Zhao et al., 2022 ). Not only is it drought- and infertile-resistant, and easy to cultivate, it can also symbiotically fix nitrogen, making it a better alternative to cereals, sweet potatoes, cotton and other fruit trees.…”