scholarly journals Short Communication Flour Properties of Whole and Dehulled Mung Beans (Vigna radiata) and Development of Food Gels Incorporated with Kithul (Caryota urenus) Flour

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
S Vindika ◽  
I Wijesekara
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Food Additives ◽  
Compositional Analysis ◽  
Dry Weight ◽  
Xrd Analysis ◽  
Proximate Analysis ◽  
X Ray ◽  
Bean Flour ◽  
Flour Properties

In the present study, proximate and flour properties including thermogravimetric (TGA/DSC) and X-ray defraction (XRD) analysis of whole and dehulled mung bean (Vigna radiata) flours were studied. Moreover, food gels were developed from whole and dehulled mung bean flours with incorporating Kithul palm (Caryota urenus) flour without adding sugar and artificial food additives. According to the proximate analysis, whole Mung bean flour contains (%, dry weight basis); carbohydrates 62.67±0.23, and proteins 29.39±1.52 while hulled mung bean contains (%); carbohydrate 66.27±0.75, and proteins 28.0±4.61 proteins. The TGA/DSC and XRD resulted similar pattern for both whole and hulled mung bean flours. The food gels developed from hulled mung bean flour resulted higher syneresis (18%) than gels from whole mung beans (7%). However, food gels from hulled mung bean flour with incorporated Kithul flour were ranked the highest organoleptic acceptance according to the sensory evaluation. Collectively, the results of the current study suggested that local mung bean flour could be a potential ingredient to develop food gels with incorporating Kithul flour as novel functional foods. The compositional analysis of developed mung bean food gels is in progress. Keywords: food gels, mung bean flour, value-addition, Vigna radiata

scholarly journals Fortification of Mung bean (Vigna radiata) and Ear mushroom (Auricularia auricula-judae) in dried sago noodles

2019 ◽  
Vol 1 (2) ◽  
pp. 34-40
Author(s):  
Donowati Tjokrokusumo ◽  
Fiqi Cahyani Octaviani ◽  
Raskita Saragih
Keyword(s):  
Experimental Design ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Block Design ◽  
Taste Preference ◽  
Factor B ◽  
Average Value ◽  
Auricularia Auricula ◽  
Bean Flour ◽  
Randomized Block Design

This study aimed to obtain a formula dried sago noodles enriched with mung beans and ear mushrooms to produce noodles with high protein and fiber content and favored by the panelist. The experimental design used in this study was a Randomized Block Design (RCBD) with two factorial (3×3). Factor A is the percentage of mung bean flour which consists of three levels: a1 = 12%, a2 = 15%, a3 = 18%. Factor B is the percentage of ear mushroom flour consisting of three levels: b1 = 1%, b2 = 2% and b3 = 3%, with 2 replications. The organoleptic testing was done by 30 untrained panelists. The results showed that the most preferred panelists are dried noodles sago enriched with 12% mung bean flour and 1% ear mushroom flour. The resulting product has an overall value of 14 consisting of an average value of color 3.73 (ordinary-like), aroma preference value 3.3 (ordinary-like), texture preference value 3.47 (ordinary-like), and taste preference value 3.50 (ordinary-like).

scholarly journals Comparative Effect of Inoculation of Phosphorus-Solubilizing Bacteria and Phosphorus as Sustainable Fertilizer on Yield and Quality of Mung Bean (Vigna radiata L.)

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2079
Author(s):  
Shahid Bilal ◽  
Abu Hazafa ◽  
Imran Ashraf ◽  
Saud Alamri ◽  
Manzer H. Siddiqui ◽  
...  
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Crop Yields ◽  
Dry Weight ◽  
Shoot Dry Weight ◽  
Yield And Quality ◽  
Root And Shoot Length ◽  
Biological Yield ◽  
1000 Grain Weight

Globally, the availability of phosphorus (P) to crops remains limited in two-thirds of the soils, which makes it less accessible to plants and ultimately associated with low crop yields. The present study investigated the effect of phosphorus-solubilizing bacteria (PSB; Pseudomonas spp.) for the improvement of phosphorus in mung bean (Vigna radiata) varieties and growth of net grain and biological yields. Results showed that inoculation of mung bean varieties with PSB at the rate of 100 g/kg seed significantly improved the root and shoot dry weight of about 1.13 and 12.66 g, root and shoot length of 14.49 and 50.63 cm, root and shoot phosphorus content of 2629.39 and 4138.91 mg/kg, a biological yield of 9844.41 kg/ha, number of pods of 17 per plant, number of grains of 9 per pod, grain yield of 882.23 kg/ha, and 1000-grain weight of 46.18 g after 60 days of observation. It was also observed that PSB-treated varieties of mung bean showed the maximum photosynthetic yield, photosynthetic active radiation, electron transport rate, and momentary fluorescent rate of 0.75, 364.32, 96.12, and 365.33 μmol/m2 s, respectively. The highest harvest index of 13.28% was recorded by P-treated mung beans. Results disclosed that inoculation of seeds of mung bean with PSB exhibited different effects in measured parameters. It is concluded that PSB possessed remarkable results in measured parameters compared to the control and highlighted that PSB could be an effective natural sustainable fertilizer for mung bean cultivation in sandy soil.

scholarly journals Azadirachta Indica A. Juss: Wood Ash Affects Seedling Growth of Mung Bean Vigna Radiata L.

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Sadaf Arshad ◽  
Muhammad Zafar Iqbal ◽  
Muhammad Shafiq ◽  
Mohammad Athar Tariq ◽  
Muhammad Kabir ◽  
...  
Keyword(s):  
Seedling Growth ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Leaf Growth ◽  
Dry Weight ◽  
Wood Ash ◽  
Toxic Effects ◽  
Shoot Dry Weight ◽  
Total Plant ◽  
Leaf Dry Weight

The burning of the wood ash is causing an environmental pollution related issue. The excess concentration of wood ash in the environment normally influenced on plant growth and development. This paper presents the effects of neem wood ash (Azadirachta inidca A. Juss.) on germination and seedling growth performance of mung bean (Vigna radiata L.) crop plants. Overall, the data reveals significant (p<0.05) effects of neem wood ash on the different growth variable of mung bean. The treatment of 4-20% neem wood ash significantly (p<0.05) affected shoot length of mung bean as compared to control. Neem wood ash treatment at all concentration produced fewer toxic effects on root and leaf growth of mung bean. The neem wood ash treatment at 20% also produced significantly (p<0.05) toxic effects on root and leaf dry weight of mung bean. Whereas, neem wood ash treatment at all level did produce any significant effects on shoot dry weight, total plant dry weight and leaf area ratio of mung bean.

scholarly journals EXTRACTION AND CHARACTERIZATION OF GELATIN: A FUNCTIONAL BIOPOLYMER

2017 ◽  
Vol 9 (9) ◽  
pp. 239 ◽  
Author(s):  
Merina Paul Das ◽  
Suguna P. R. ◽  
Karpuram Prasad ◽  
Vijaylakshmi Jv ◽  
Renuka M
Keyword(s):  
Labeo Rohita ◽  
Dry Weight ◽  
Proximate Analysis ◽  
Fish Scale ◽  
X Ray Diffraction ◽  
X Ray ◽  
Potential Source ◽  
Physico Chemical ◽  
Vis Spectroscopy

Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physico-chemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination.Results: The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used.Conclusion: The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

scholarly journals Non-destructive identification of physical damage in mung bean (Vigna radiata L.) seeds by X-ray image analysis

2020 ◽  
Vol 36 (3) ◽  
Author(s):  
Thiago Pulici Martins Machado ◽  
André Dantas de Medeiros ◽  
Daniel Teixeira Pinheiro ◽  
Laércio Junio Da Silva ◽  
Denise Cunha Fernandes dos Santos Dias
Keyword(s):  
Image Analysis ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Seed Quality ◽  
Physical Damage ◽  
Physical Quality ◽  
X Ray ◽  
Physical Variables ◽  
Non Destructive

Global demand for pulses such as the mung bean has grown in the last years. For successful production of these crops it is necessary to use high quality seeds. Methodologies based on X-ray image analysis have been used as a complementary tool to evaluate the physical quality of seeds due to their speed and potential for automation. The aim of this study was to evaluate the efficiency of X-ray analysis for non-destructive evaluation of the physical quality of Vigna radiata seeds and to relate the variables obtained with their physiological potential. For this, seeds from eight lots were X-rayed and subsequently subject to germination test. In total, 18 physical and physiological parameters were determined. The X-ray image analysis was efficient for evaluating the internal morphology of Vigna radiata seeds and allowed the identification of various damage types. However, it was not possible to relate the physical variables to the seed quality as the lots presented similar germination percentage. Physical variables such as solidity and circularity are related to percentage of root protrusion and length of seedling hypocotyl. Low relative densities indicate deteriorated tissues, related to severe morphological damage and non-viable seeds.

scholarly journals The Effect of Inoculum Type and Mycorrhiza Dosage on Growth and Production of Mung Bean Vigna Radiata L.

2021 ◽  
Vol 2 (1) ◽  
pp. 19-25
Author(s):  
Syamsuddin Djauhari ◽  
Jami'at Dwi Elriyono ◽  
Bambang Tri Rahardjo
Keyword(s):  
Plant Height ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Plant Biomass ◽  
Dry Weight ◽  
Root Weight ◽  
Legume Crop ◽  
Randomized Design ◽  
Wet Weight ◽  
Mycorrhizal Inoculation

Mung bean (Vigna radiata L.) is the third most essential legume crop commodity after soybeans and peanuts. Mung bean production faced problems of nutrient-poor land and soil texture that does not support soybean growth. The solution to overcome these obstacles is the application of mycorrhizae in nutrient-poor soils. This study aimed to determine the effect of various inoculums and mycorrhizal doses on growth and production in mung beans. This study used a Completely Randomized Design with nine treatments and three replications. The research included mycorrhizal inoculation with various treatments, as well as observations with variable plant height, plant biomass, number of pods, wet weight and dry weight of pods, the weight of 50 wet and dry seeds, mycorrhizal infection in roots, and number of spores in 100 gr of soil. The data were analyzed by SPSS 15.0 program for ANOVA. The results indicated that granular (30 gr) had the highest plant height of (41.33 cm), crown weight (30.69 gr), number of pods, wet and dry pod weight is 13.66, 9.84 gr, and 8.86 gr, respectively, 50 kg of wet and dry weight (3.82 and 3.20) and the highest effect on the number of spores at 29.33. The 30 gr tablets treatment showed the highest results on root weight (22.98 gr), while the 30 gr mixture showed the highest results on the percentage of infection (73.33%).

scholarly journals Growth of the Electrodeposited NiX2 (X= Te, Se) Thin Films

2020 ◽  
pp. 55-69
Author(s):  
T. Joseph Sahaya Anand ◽  
Rajes K. M. Rajan ◽  
Md Radzai Said ◽  
Lau Kok Tee
Keyword(s):  
Thin Films ◽  
Indium Tin Oxide ◽  
Compositional Analysis ◽  
Cost Effective ◽  
Xrd Analysis ◽  
Potential Range ◽  
X Ray Diffraction ◽  
X Ray ◽  
Glass Substrates ◽  
P Type

Thin films of nickel chalcogenide, NiX2 (X= Te, Se) have been electrosynthesized on indium-tin-oxide (ITO) coated glass substrates. The films were characterized for their structural, morphological and compositional characteristics. Consisting of transition metals and chalcogenides (S, Se and Te), they show promising solar absorbent properties such as semiconducting band gap, well adhesion to substrate and good conversion with better cost-effective. Cyclic voltammetry experiments have been done prior to electrodeposition in order to get the electrodeposition potential range where the observable reduction range is between -0.9-(-1.1) V. Their optical and semiconducting parameters were also analysed in order to determine the suitability of the thin films for photoelectrochemical (PEC) / solar cell applications. Structural analysis via X-ray diffraction (XRD) analysis reveals that the films are polycrystalline in nature. Scanning electron microscope (SEM) studies reveals that the films were adherent to the substrate with uniform and pin-hole free. Compositional analysis via energy dispersive X-ray (EDX) technique confirms the presence of Ni, Te, and Se elements in the films. The optical studies show that the films are of direct bandgap. Results on the semiconductor parameters analysis of the films showed that the nature of the Mott-Schottky plots indicates that the films obtained are of p-type material.

scholarly journals Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours

2021 ◽  
Vol 9 (A) ◽  
pp. 373-377
Author(s):  
Jamaludin M. Sakung ◽  
Siti Nuryanti ◽  
Afadil Afadil ◽  
Sri Hastuti Virgianti Pulukadang ◽  
Maryam Maryam ◽  
...  
Keyword(s):  
Spectrophotometric Method ◽  
Mung Bean ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Human Consumption ◽  
Health Food ◽  
Bean Flour ◽  
Soxhlet Method

AIM: This study aimed to evaluate the quality of biscuits formulated using chayote and mung bean flours to be used as health food products. METHODS: The thermogravimetric method was used to analyses proximate evaluation for moisture content, the dry ashing method was used to analyses ash content, and the Soxhlet method was used to analyses fat content. Crude protein was measured using the spectrophotometric method, while mineral content was measured using the atomic absorption spectrophotometric method. RESULTS: Proximate analysis obtained the highest water content value in F3 (5.298%) and the lowest in F5 (2.118%). The highest value of ash content was in F1 (2.87%) and the lowest was in F5 (1.42%). The highest value of carbohydrate content was in F5 (59.88%) and the lowest was in F2 (53.68). The highest value of fat content was in F1 (32.64%), and the lowest was in F5 (24.33%). The highest amount of protein content was in F5 (12.25%) and the lowest was in F1 (5.65%). Mineral analysis obtained the highest value of potassium content in F5 (429.12%) and the lowest in F1 (142.22%). The highest value of calcium levels was in F5 (69%) and the lowest was in F2 (26.8%). The highest amount of sodium levels was in F5 (417.39%). The highest iron content value was in F5 (14.06). CONCLUSIONS: The quality of the biscuit products made from chayote flour, green bean flour, and both formulations are in the good category with indicators that are acceptable for human consumption because they have high macronutrients and minerals.

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