Journal of Nutrition & Food Sciences
Open Access

Department of Food Technology and Process Engineering, Wollega University, Nekemte, Ethiopia

Publications

• Research Article   
  Effect of Traditional Processing Methods on Proximate Composition and Mineral Content of Mung Beans (Vigna radiata L.) Grown in Ethiopia
  Author(s): Diriba Chewaka Tural*, Addisu Adane Isho, Senayit Yetneberk and Awake Kebede
  
  Mung bean (Vigna radiata L.) is a leguminous pulse crop for its use as a vegetable protein source and animal fodder. In Ethiopia, mung bean was recently introduced in Ethiopian pulse production and market system. In this study, the effect of different traditional processing methods, such as boiling, dehulling and germination on the proximate composition and mineral content of two mung bean varieties were investigated. Raw flour of Sho'a Robit variety had a protein content of 22.77% while N-26% had 25.77% respectively. Both varieties also have shown to contain high potassium and calcium content. Germination and boiling caused significant decrease (P<0.05) in crude fat content, total ash and minerals for both varieties while dehulling process significantly increased (P<0.05) the crude protein for Sho'a Robit and no significant difference (P>0.05) w.. View More»
  DOI: 10.35248/2155-9600.23.13.046

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