Abstract
Germination and/or fermentation processes for Egyptian breeds of mung seeds were carried out with three Lactobacillus strains namely, L. reuteri, L. case, and L. heleviticus. Results revealed increase in protein content, nitrogen solubility and in vitro digestibility for all treated mung meals. Treated mung proteins contained most of the essential amino acids in concentrations comparable to those recommended by the FAO/WHO, with the exception of the sulphur-containing amino acids. Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively. Fermentation treatments were effective in decreasing the phytate content as well as reducing trypsin inhibitor activity, while L. casei was the most efficient probiotic culture in reducing those antinutritional factors. The combined treatment of germination and lactic fermentation utilizing Lactobacillus species is recommended process for enhancing the nutritional quality of legume protein.
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Claims 8
Claim · model-written summary
Germination and/or Lactobacillus fermentation increased protein content, nitrogen solubility and in vitro digestibility of treated mung bean meals compared with untreated mung bean.
- Taxon
- mung bean
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Vigna radiatat0 - Treatment
- Germination and/or fermentation processese0
- Outcome
- protein content, nitrogen solubility and in vitro digestibilitye1
- Direction
- increasee1
- Comparator
- untreated MBe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e0“Germination and/or fermentation processes for Egyptian breeds of mung seeds were carried out with three Lactobacillus strains”
e1“Results revealed increase in protein content, nitrogen solubility and in vitro digestibility for all treated mung meals”
e2“Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively”
Claim · model-written summary
Treated mung bean proteins contained most essential amino acids at concentrations comparable to FAO/WHO recommendations, except the sulphur-containing amino acids.
- Taxon
- mung beanVigna radiatat0
- Outcome
- essential amino acidse3
- Qualifier
- with the exception of the sulphur-containing amino acidse3
- Comparator
- those recommended by the FAO/WHOe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e3“Treated mung proteins contained most of the essential amino acids in concentrations comparable to those recommended by the FAO/WHO, with the exception of the sulphur-containing amino acids”
Claim · model-written summary
Untreated mung bean had a trypsin inhibitor activity of 6.98 TIU/mg dry sample.
- Taxon
- mung beanVigna radiatat0
- Outcome
- Trypsin inhibitor units (TIU)e2
- Value
- 6.98 TIU/mg dry samplee2
- Qualifier
- untreated MBe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e2“Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively”
Claim · model-written summary
Untreated mung bean had a phytate content of 5.61 mg/g dry sample.
- Taxon
- mung beanVigna radiatat0
- Outcome
- phytate contente2
- Value
- 5.61 mg phytate/g dry samplee2
- Qualifier
- untreated MBe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e2“Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively”
Claim · model-written summary
Fermentation treatments decreased the phytate content of mung bean compared with untreated mung bean.
- Taxon
- mung beanVigna radiatat0
- Treatment
- Fermentation treatmentse4
- Outcome
- phytate contente4
- Direction
- decreasinge4
- Comparator
- untreated MBe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e4“Fermentation treatments were effective in decreasing the phytate content as well as reducing trypsin inhibitor activity”
e2“Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively”
Claim · model-written summary
Fermentation treatments reduced the trypsin inhibitor activity of mung bean compared with untreated mung bean.
- Taxon
- mung beanVigna radiatat0
- Treatment
- Fermentation treatmentse4
- Outcome
- trypsin inhibitor activitye4
- Direction
- reducinge4
- Comparator
- untreated MBe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e4“Fermentation treatments were effective in decreasing the phytate content as well as reducing trypsin inhibitor activity”
e2“Trypsin inhibitor units (TIU) and phytate content of untreated MB were 6.98 TIU/mg dry sample and 5.61 mg phytate/g dry sample, respectively”
Claim · model-written summary
Lactobacillus casei was the most efficient probiotic culture in reducing the antinutritional factors of mung bean.
- Taxon
- mung beanVigna radiatat0
- Treatment
- L. caseie5
- Outcome
- reducing those antinutritional factorse5
- Direction
- most efficiente5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e5“while L. casei was the most efficient probiotic culture in reducing those antinutritional factors”
Claim · model-written summary
The combined germination and lactic fermentation treatment with Lactobacillus species is recommended for enhancing the nutritional quality of mung bean protein.
- Taxon
- mung beanVigna radiatat0
- Treatment
- combined treatment of germination and lactic fermentatione6
- Outcome
- nutritional quality of legume proteine6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli”
e6“The combined treatment of germination and lactic fermentation utilizing Lactobacillus species is recommended process for enhancing the nutritional quality of legume protein”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.