Study on nutritional characteristics and antioxidant capacity of mung bean during germination

In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.

Pengaruh Pemberian Ekstrak Bawang Merah dan Kecambah dengan Pemberian Pupuk Cair Hayati terhadap Pertumbuhan Seedling Manggis (Garcinia mangostana L.)

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

Anionic Dye Removal by Polypyrrole-Modified Red Mud and Its Application to a Lab-Scale Column: Adsorption Performance and Phytotoxicity Assessment

In this study, polypyrrole-modified red mud (PRM) was prepared for the efficient removal of anionic dyes (methyl orange and Congo red) from aqueous solutions. The phytotoxicity (bean sprouts) of the dye solution before and after dye removal was investigated. Adsorption kinetics confirmed that the adsorption of methyl orange (MO) and Congo red (CR) on PRM was controlled by chemical reactions between the functional groups of polypyrrole and dyes. From Langmuir isotherm fitting, we found the theoretical adsorption capacities of MO and CR on PRM were 194.1 and 314.9 mg/g, respectively. The adsorption progress of MO and CR on PRM was found to be spontaneous and endothermic. The column studies demonstrated that, under dynamic flow, the PRM can efficiently remove MO and CR from aqueous solution, with adsorption capacities of 31.08 and 55.04 mg/g, respectively. In the toxicity test, the phytotoxicity of the column effluents (after dye removal) was significantly lowered compared to the initial dye influents. After the removal of MO and CR, the average root length of bean sprouts was increased from 3.30 cm to 5.18 cm and from 3.01 cm to 7.00 cm, respectively. These findings highlighted the efficient removal of dyes by PRM from aqueous solution, demonstrating the possible application of PRM for the removal of dye from dye-contaminated wastewaters.

Kajian Pemberian Sari Kecambah Kacang Hijau (Vigna radiata L.) dan Sari Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Mutu Nata De Coco

Nata de Coco is a fermented food product with coconut water as based ingredient which gives sugar as carbon source and ZA as nitrogen sources. ZA is known as a chemical ingredient and mug bean sprouts is natural ingredients which contain 20.5-21% of nitrogen that can replace ZA. Nata de Coco is a product with low antioxidants, so it needs other ingredients to increase the antioxidant that is purple sweet potatoes known contain high antioxidant. Randomized block design (RBD) with 2 factors and 2 repetitions. The best treatment is H1J2 (7.5% mung bean sprouts essence and 30% purple sweet potatoes essence) with yield values 40.22%, thickness 9.80 mm, brightness (L) 48.15, redness (a+) 3.75, blueness (b-) 4.25, antioxidant activity values 18.50%, crude fiber content 2.49%, taste 2.80 (less good), texture 4.48 (neutral), color 2.72 (less attractive), anthocyanin total 1,335 mg/L.Keywords: Mung Bean Sprouts, Nata de Coco, Purple Sweet Potatoes Abstrak. Nata de Coco merupakan produk pangan hasil fermentasi berbahan dasar air kelapa yang membutuhkan gula sebagai sumber karbon dan ZA sebagai sumber nitrogen. ZA dikenal sebagai bahan kimia dan kecambah kacang hijau mengandung 20,5-21% nitrogen yang dapat digunakan untuk menggantikan ZA. Nata de Coco merupakan produk dengan kandungan antioksidan yang rendah, sehingga membutuhkan bahan lain untuk meningkatkan antioksidan yaitu ubi jalar ungu yang diketahui memiliki antioksidan yang tinggi. Rancangan Acak Kelompok (RAK) dengan 2 dan 2 ulangan. Perlakuan terbaik adalah H1J2 (sari tauge 7,5% dan sari ubi ungu 30%) dengan nilai rendemen 40,22%, tebal 9,80 mm, kecerahan (L) 48,15, kemerahan (a +) 3, 75, kebiruan (b-) 4,25, nilai aktivitas antioksidan 18,50%, kadar serat kasar 2,49%, rasa 2,80 (kurang baik), tekstur 4,48 (netral), warna 2,72 (kurang baik) menarik), antosianin total 1.335 mg / L. Kata Kunci: Kecambah Kacang Hijau, Nata de Coco, Ubi Jalar Ungu

Effect of Addition of Selenium-Enriched Bean Sprouts Powder in Egg Laying Hen Feed

Although selenium was considered an essential trace element in the early 1970s, it is now widely used as a biological effect, and research projects are also actively underway. In the production process of selenium-enriched eggs that can meet people's demand for selenium, this article specifically analyzed the effects of different levels of selenium-enriched bean sprouts powder on the laying performance and egg quality of laying hens. First of all, adding selenium-enriched bean sprouts powder(a kind of organic selenium) to the basal diet fed for a long time(20weeks) will affect the egg laying rate and feed intake, egg weight, egg shape index, and eggshell strength, thickness of eggshell. Next, we analyzed the accumulation of selenium in eggs, breast muscles, liver, skin and kidneys after feeding organic selenium. Results when 15~22.5g/kg selenium-enriched bean sprouts powder(selenium content 40mg/kg) was added to the basal diet fed, the egg laying rate, feed intake, egg weight, eggshell strength and eggshell thickness respectively increased by 100.6~102.9%, 101.3~102.3%, 117.1~117.6% and 105.6~108.3%, and the selenium content in eggs increased by 197.7~206.9%. Selenium is obviously deposited on the eggs, breast muscles and skin of laying hens. Therefore, in the production process of selenium-enriched eggs, adding selenium-enriched bean sprouts powder not only increased the production efficiency of eggs, but also increased double the selenium content in eggs. From the 15th day of the laying test, selenium-enriched eggs can be obtained.