scholarly journals Formulation of nutrient enriched germinated wheat and mung-bean based weaning food compare to locally available similar products in Bangladesh

Heliyon ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. e06974
Author(s):  
Sharmin Jahan ◽  
Fahiza Bisrat ◽  
M.Omar Faruque ◽  
Md. Jannatul Ferdaus ◽  
Shompa Sharmin Khan ◽  
...  
Keyword(s):  
Mung Bean ◽  
Weaning Food

scholarly journals EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

2021 ◽  
Vol 32 (1) ◽  
pp. 1-8
Author(s):  
Lia Ratnawati ◽  
◽  
Dewi Desnilasari ◽  
Novita Indrianti ◽  
Enny Sholichah ◽  
...  
Keyword(s):  
Mung Bean ◽  
Iron Absorption ◽  
Kidney Bean ◽  
Food Protein ◽  
Sprague Dawley ◽  
Weaning Food ◽  
Protein Absorption ◽  
Bean Flour ◽  
Sprague Dawley Rats ◽  
Red Kidney Bean

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

Partial purification and properties of a 36-kDa 1-aminocyclopropane-l-carboxylate N-malonyltransferase from mung bean

1995 ◽  
Vol 94 (4) ◽  
pp. 629-634 ◽  
Author(s):  
Mohamed Benichou ◽  
Gracia Martinez-Reina ◽  
Felix Romojaro ◽  
Jean-Claude Pech ◽  
Alain Latche
Keyword(s):  
Mung Bean ◽  
Partial Purification ◽  
Purification And Properties

PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yustina M.S.W Puu ◽  
Hildegardis Nalti Nansi
Keyword(s):  
Mung Bean ◽  
Leaf Extract ◽  
Callosobruchus Chinensis ◽  
Spawning Activity ◽  
Green Beans ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Contact Poison ◽  
Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

A Simple Spectrofluorometric Method for the Determination of Total Auxins in Mung Bean Sprouts

2020 ◽  
Vol 75 (11) ◽  
pp. 1404-1407
Author(s):  
Aziguli Yigaimu ◽  
Jiahua Chang ◽  
Amina Hoji ◽  
Turghun Muhammad ◽  
Burabiye Yakup ◽  
...  
Keyword(s):  
Mung Bean ◽  
Mung Bean Sprouts ◽  
Spectrofluorometric Method ◽  
Bean Sprouts

scholarly journals Mung Bean Nuclease I

1970 ◽  
Vol 245 (4) ◽  
pp. 891-898
Author(s):  
Paul Hickok Johnson ◽  
M. Laskowski
Keyword(s):  
Mung Bean ◽  
Mung Bean Nuclease

scholarly journals Molecular properties of the enzymic phytohemagglutinin of mung bean.

1981 ◽  
Vol 256 (14) ◽  
pp. 7177-7180
Author(s):  
E. del Campillo ◽  
L.M. Shannon ◽  
C.N. Hankins
Keyword(s):  
Mung Bean ◽  
Molecular Properties

Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

2020 ◽  
Vol 16 (8) ◽  
Author(s):  
Jiabao Cao ◽  
Baoxin Lu ◽  
Dongjie Zhang ◽  
Longkui Cao ◽  
Xia Wang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Water Solubility ◽  
Raw Materials ◽  
Xrd Analysis ◽  
Particle Structure ◽  
Screw Speed ◽  
Nutrient Analysis ◽  
Shaped Particle ◽  
Feed Moisture

AbstractThe present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

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