Mung Bean
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Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2860
Yongseok Kwon ◽  
Jihye Ryu ◽  
Seyoung Ju

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Fekadu Mekonen Mota ◽  
Dereje Shanka Balla ◽  
Mesfin Bibiso Doda

Mung bean is among the important dry-land legumes in the country and in the study area. However, the productivity of the crop is constrained by biotic and abiotic factors, mainly poor soil fertility, lack of adaptable varieties, and peer agronomic practices. Field trial was initiated at Humbo District with the objective of investigating the rate of NPS-blended fertilizer and application methods on overall performance of mung bean (Vigna radiata L.) varieties. The treatments comprised factorial combination of four rates of NPS (0, 50, 100, and 150 kg ha−1), two types of application methods (broadcasting and drilling), and two mung bean varieties (Shewa Robit and N-26) laid out in RCBD with three replications. Analysis of variance revealed that NPS rates and varieties significantly affected phenology and yield components. Application methods affected yield and thousand-seed weight. Two-way interaction of NPS rates with varieties significantly influenced plant height and pod plant−1. Three-way interactions also significantly influenced aboveground dry biomass and grain yield. The greatest dry biomass (4273.7 kg ha−1) and grain yield (1539.2 kg ha−1) were produced by N-26 variety with fertilizer composed of NPS at 150 kg ha−1 using the drill application method. Partial budget analysis also revealed that the highest (ETB 46,934.4 ha−1) net benefit was obtained at 100 kg NPS ha−1 with variety N-26 from the drilled method. Hence, growing N-26 with 100 kg NPS ha−1 applied using the drilling method of fertilizer application was found as the most suitable treatment combination to improve the income of farmers and increase productivity of mung bean.

Sehrish Nigar ◽  
Shahla Nazneen ◽  
Sardar Khan ◽  
Neelum Ali ◽  
Tasneem Sarwar

Kabali Vijai Anand ◽  
Savarimuthu Keerthika ◽  
Raguraman Vasantharaja ◽  
Malaichamy Kannan ◽  
Sundaram Preetha ◽  

Nanomaterials ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3006
Mahmoud Sitohy ◽  
Abdul-Raouf Al-Mohammadi ◽  
Ali Osman ◽  
Seham Abdel-Shafi ◽  
Nashwa El-Gazzar ◽  

The use of nanomaterials alone or in composites with proteins is a promising alternative to inhibit pathogenic bacteria. In this regard, this study used seed proteins from both fenugreek (Trigonella foenum-graecum L.) (FNP) and mung bean (Viga radiate) (MNP), with silver nanoparticles (Ag-NPs) and nanocomposites of either Ag-NPs plus FNP (Ag-FNP) or Ag-NPs plus MNP (Ag-MNP) as inhibitory agents against pathogenic bacteria. FNP and MNP were isolated from fenugreek seeds and mung bean seeds, respectively, and fractionated using Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis (SDS–PAGE). Both FNP and MNP were immobilized with Ag-NPs to synthesize the nanocomposites Ag-FNP and Ag-MNP, respectively. The physicochemical characteristics of Ag-NPs and their composites with proteins were studied by X-ray Diffraction (XRD), dynamic light scattering (DLS), the zeta potential, Scanning and Transmission Electron Microscopy (SEM and TEM, respectively), Atomic Force Microscopy (AFM), and the Brunauer–Emmett–Teller isotherm (BET), elucidating their structural parameters, size distribution, size charges, size surface morphology, particle shape, dimensional forms of particles, and specific surface area, respectively. The sole proteins, Ag-NPs, and their nanocomposites inhibited pathogenic Gram-positive and Gram-negative bacteria. The inhibitory activities of both nanocomposites (Ag-FNP and Ag-MNP) were more than those obtained by either Ag-NPs or proteins (FNP, MNP). Minimum inhibitory concentrations (MICs) of Ag-FNP were very low (20 and 10 µg mL−1) against Salmonellatyphimurium and Pseudomonasaerugenosa, respectively, but higher (162 µg mL−1) against E. coli and Listeriamonocytogenes. MICs of Ag-MNP were also very low (20 µg mL−1) against Staphylococcusaureus but higher (325 µg mL−1) against Listeriamonocytogenes. TEM images of Staphylococcusaureus and Salmonellatyphimurium, treated with Ag-FNP and Ag-MNP, at their MIC values, showed asymmetric, wrinkled exterior surfaces, cell deformations, cell depressions, and diminished cell numbers.

2021 ◽  
Vol 8 (1) ◽  
pp. 20
Sela Mustika Sari ◽  
Arista Wahyu Ningsih ◽  
Farida Anwaril ◽  
Iif Hanifa Nurrosyidah

Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).

V. A. Sharshunou ◽  
A. M. Ourbantchik ◽  
L. I. Sapunova ◽  
A. I. Masaltsava ◽  
M. M. Haldova ◽  

There is nearly no production of legume seedlings rich in protein, aminoacids, crude fiber, micro- and macro-elements, bioactive agents as well as the derived balanced foodstuffs in Belarus. Due to this fact, the local market is dominated by the imported premium price commodities. The purpose of the research is to develop optimal temperature and humidity conditions for germinating seeds of mung bean, chickpea and soybeans, obtaining high-protein concentrates and assessing their consumer properties. Mathematical modeling experiments have enabled to optimize temperature and humidity parameters of scarcely studied seed germination process of mung bean (Vigna radiata (L.) R.Wilczek), chickpea (Cicer arietinum L.) and soybean (Glycine max (L.) Merr.) organoleptic, physicochemical, biochemical characteristics, and microbiology safety of sprouts were evaluated. Laboratory resource-saving technology of producing protein enriched concentrates from legume grain feedstock has been developed, and it may lay the basis for large-scale manufacture thereof. Germinated seed concentrates of mung bean, 502 Proceedings of the National Academy of Sciences of Belarus, agrarian Series, 2021, vol. 59, no. 4 рр. 501–512 chickpea and soybean are likely to be in sharp demand as ingredients of novel healthy nutrition recipes and natural cosmetic formulas intended to enlarge the range of offered commercial products. Acknowledgments. The research was carried out as part of the state program of scientific research “Biotechnologies” (2016-2020), subprogram “Microbial biotechnology”

2021 ◽  
Vol 20 (2) ◽  
pp. 139
Rugayah . ◽  
Agus Karyanto ◽  
Ermawati . ◽  
Dewi Suselawati

Mangosteen (Garcinia mangostana L) seeds from seed, or commonly called seedling, have relatively few lateral roots and are poor in root hairs so that their growth is slow (having a long juvenile period of up to 10-15 years). For this reason, it is necessary to make efforts so that mangosteen seedlings can have a good root system through the addition of natural growth regulators. The purpose of this study was to determine the effect of red onion extract, a mixture of onion extract and mung bean sprouts combined with biological liquid fertilizer on the growth of mangosteen seedling. This research was carried out in the Horticulture FP greenhouse in March 2020–July 2020. This study was arranged in a factorial (3 x 2) in a Randomized Block Design (RAK) with three replications. The first factor was natural ZPT treatment: without extract, red onion extract 400 g/L, and mixed extract of onion 200 g/L and green bean sprouts 200 g/L. The second factor is the provision of biological fertilizers, namely without biological fertilizers and 15 ml/L). The results showed that the administration of mixed extracts of shallots and mung bean sprouts tended to have better growth which could be seen from the highest average value for the variable plant height 6.04 cm, stem diameter 2.93 mm, and the number of secondary roots. The mixed extract treatment of shallots and mung bean sprouts also increased the widest leaf area by a difference of 3.5 cm² compared to the control. Keywords :  extract of shallot/ green bean sprout, growth regulator, mangosteen

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