Effect of Processing on Proximate Composition and Functional Properties of Mung Bean [Vigna Radiata (L.)Wilczek] Commercial Varieties in Ethiopia
| dc.contributor.advisor | Urga, Kelbessa (Professor) | |
| dc.contributor.author | Alemu, Wondwossen | |
| dc.date.accessioned | 2022-03-16T07:23:49Z | |
| dc.date.accessioned | 2023-11-09T15:32:39Z | |
| dc.date.available | 2022-03-16T07:23:49Z | |
| dc.date.available | 2023-11-09T15:32:39Z | |
| dc.date.issued | 2022-02-20 | |
| dc.description.abstract | Mung bean [Vigna radiata (L.)Wilczek] is one of the important legume crops grown from the tropical to sub-tropical areas around the world. Effect of processing method on the proximate composition and functional properties of mung bean in Ethiopia was not well addressed because the crop is not indigenous and well known throughout in the country .In this study effect of processing methods, dehulling, germinating, dry roasting, soaking and boiling on proximity composition, antinutritional factor, antioxidant activity, and functional properties of mung bean [Vigna radiata (L.)Wilczek] collected from Bale, Gonder and North showa part of Ethiopia were investigated on dry basis. The proximity composition of both the processed and raw mung bean were determined by AOAC 2016. The total phenolic extract by methanol were determined using Folin-Ciocalteu methods while total flavonoid content was estimated by using aluminum trichloride(AlCl3), Free radical scavenging activity was determined by 2,2-diphenylpicryl-1-picrylhydrazyl activity using ascorbic acid as standards. The moisture content, ash, crude protein, crude fat, crude fiber ,utilizable carbohydrate and energy of processed and raw mung bean flour were ranged from 3.73%-9.40%, 2.13-3.47%, 27.65%-30.92%, 1.33%-2.00%, 0.48%-7.57%, 50.43%-59.97% and 328.41-374.27%Kcal/100g respectively for raw and processed sample. The antinutritional factors, level of phytate and tannin were, 133.86-190.75μg/100g, and13.69- 23.71mg/100g respectively for the raw and processed sample. Among the processing methods used, Germination had significant effect (p<0.05) on reducing antinutritional factors. Germination significantly (p<0.05) increases the total phenolic and total flavonoid from (14.28 to 125.72) mg Gallic acid equivalent/g and (42.38 to 190.99) mg D-Catechin equivalent/g respectively. Dry roasting increased the total flavonoid and reduced total phenolic amount from the raw mung bean flour. The five processing methods had also significant effect on functional properties of mung bean. Therefore among the five traditional applied processing methods germination and dry roasting was recommended process. Finally among the three types of commercial mung bean varieties Bale type mung bean was better than Gonder type and North showa type mung bean in most of the parameter determined in this study. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/30621 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Mung Bean | en_US |
| dc.subject | Proximity Composition | en_US |
| dc.subject | Processing Method | en_US |
| dc.subject | Antinutritional Factors | en_US |
| dc.subject | Functional Property | en_US |
| dc.subject | Antioxidant Activity | en_US |
| dc.subject | Total Phenol | en_US |
| dc.subject | Flavonoid | en_US |
| dc.title | Effect of Processing on Proximate Composition and Functional Properties of Mung Bean [Vigna Radiata (L.)Wilczek] Commercial Varieties in Ethiopia | en_US |
| dc.type | Thesis | en_US |