Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

Mubarak, A.

doi:10.1016/j.foodchem.2004.01.007

Cited by 491 publications

(479 citation statements)

References 19 publications

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“…A partir destes dados, observa-se redução significativa nos teores deste macronutriente para a soja germinada. Isso pode ser decorrente do seu uso como fonte de energia para o início da germinação (MUBARAK, 2005;EL-ADAWY, 2002). Como os carboidratos totais, solúveis da soja, são constituídos de sacarose, rafinose e estaquiose (oligossacarídeos), estes possivelmente foram hidrolisados…”

Section: Germinaçãounclassified

Alterações químicas em grãos de soja com a germinação

Martínez¹,

Martinez²,

Souza³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Germinaçãounclassified

Alterações químicas em grãos de soja com a germinação

Martínez¹,

Martinez²,

Souza³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Altogether, this comparative approach identified two pathways probably involved in the starch synthesis and the hydrolytic starch breakdown in the three legumes. Interestingly, degradation of starch in germinating mung bean (Vigna radiata), which has a starch content of approximately 54% in mature seeds (Mubarak, 2005), is mainly accomplished by the phosphorolytic breakdown pathway (Matheson and Richardson, 1976;Berkel et al, 1991). Both types of starch degradation have thus been described in legume seeds.…”

Section: Starch Metabolism In Lotus Medicago and Soybeanmentioning

confidence: 99%

The Proteome of Seed Development in the Model Legume Lotus japonicus

et al. 2009

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We have characterized the development of seeds in the model legume Lotus japonicus. Like soybean (Glycine max) and pea (Pisum sativum), Lotus develops straight seed pods and each pod contains approximately 20 seeds that reach maturity within 40 days. Histological sections show the characteristic three developmental phases of legume seeds and the presence of embryo, endosperm, and seed coat in desiccated seeds. Furthermore, protein, oil, starch, phytic acid, and ash contents were determined, and this indicates that the composition of mature Lotus seed is more similar to soybean than to pea. In a first attempt to determine the seed proteome, both a two-dimensional polyacrylamide gel electrophoresis approach and a gel-based liquid chromatography-mass spectrometry approach were used. Globulins were analyzed by two-dimensional polyacrylamide gel electrophoresis, and five legumins, LLP1 to LLP5, and two convicilins, LCP1 and LCP2, were identified by matrix-assisted laser desorption ionization quadrupole/time-of-flight mass spectrometry. For two distinct developmental phases, seed filling and desiccation, a gel-based liquid chromatography-mass spectrometry approach was used, and 665 and 181 unique proteins corresponding to gene accession numbers were identified for the two phases, respectively. All of the proteome data, including the experimental data and mass spectrometry spectra peaks, were collected in a database that is available to the scientific community via a Web interface (http://www.cbs.dtu.dk/cgi-bin/lotus/db.cgi). This database establishes the basis for relating physiology, biochemistry, and regulation of seed development in Lotus. Together with a new Web interface (http:// bioinfoserver.rsbs.anu.edu.au/utils/PathExpress4legumes/) collecting all protein identifications for Lotus, Medicago, and soybean seed proteomes, this database is a valuable resource for comparative seed proteomics and pathway analysis within and beyond the legume family.

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“…The effect of soaking and germination individually and in combination with dehulling on proximate composition; antinutrients and in vitro starch and protein digestibility of chickpea (Ghavidel and Prakash 2007;El-Adawy et al 2003), mung bean (Mubarak 2005;El-Adawy et al 2003), cowpea and lentil (Ghavidel and Prakash 2007) has been studied. The objective of the present work was to study the effect of different processing methods such as soaking, germination, cooking and autoclaving on the in vitro digestibility, pasting and textural properties of mung bean so as to enhance the utilization of mung bean which is a pulse of economic importance in India.…”

Section: Introductionmentioning

confidence: 99%

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

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Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

Cited by 491 publications

References 19 publications

Alterações químicas em grãos de soja com a germinação

Alterações químicas em grãos de soja com a germinação

The Proteome of Seed Development in the Model Legume Lotus japonicus

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

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