Journal ID : AMA-18-07-2022-11540
[This article belongs to Volume - 53, Issue - 07]
Total View : 361

Title : Nutritional, antinutritional and in vitro digestibility of sprouted mung beans

Abstract :

Germination increases the bioavailability of nutrients and sprouts are a good source of vitamins and minerals. Seeds of three mung bean varieties (SGC-16, SGC-20 and IPM-02-3) of Assam were sprouted at 24, 48, 72 and 96 h under dark at 25±2°C. Significant increase in moisture content, crude protein, crude fibre and ash contents, while crude fat, starch and carbohydrate content significantly decreased during the sprouting period. Mineral contents (Na, K, P, Ca, Mg, Fe, Zn, and Cu), vitamin C, niacin significantly increased during the sprouting period. Thiamine increased up to 72 h and riboflavin increased up to 48 h and then both showed decreasing trend. Antinutritional factors like phytic acid and tannin significantly decreased while, in vitro protein digestibility significantly increased during sprouting periods. The varieties SGC-20 and SGC-16 are nutritionally superior over the variety IPM-02-3 which can be recommended for use in breeding as sprout varieties.

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