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Changes in chemical and selected biochemical components, protein quality, and digestibility of mung bean (Vigna radiata) during gemination and cooking

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Abstract

The effect of germination on the nutritive value of mung beans (Vigna radiata) was studied in raw and cooked samples after 0, 2 and 4 days of germination. Water content increased, but crude protein, lipids, crude fiber, ash and carbohydrates decreased with germination. Trypsin inhibitor activity did not change significantly while hemagglutinins were absent. Essential amino acids (methionine, tyrptophan and lysine) decreased with germination.

Net protein ratio (NPR) and protein efficiency ratio (PER) in rats decreased with germination especially in cooked sprouts. True digestibility did not change consistently due to germination or cooking. In conclusion, loss of protein quality in mung beans occurs upon germination and cooking.

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Authors and Affiliations

  1. Biochemistry Unit, Universiti Kebangsaan Malaysia, Kuala Lumpur, and Institute of Nutrition of Central America and Panama (INCAP), Guatemala

    Mohd I. Noor,  R. Bressani & L. G. Elias

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  1. Mohd I. Noor
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  2. R. Bressani
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  3. L. G. Elias
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Publication INCAP/UNU-4.

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Noor, M.I., Bressani, R. & Elias, L.G. Changes in chemical and selected biochemical components, protein quality, and digestibility of mung bean (Vigna radiata) during gemination and cooking. Plant Food Hum Nutr 30, 135–144 (1980). https://doi.org/10.1007/BF01099051

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