Abstract
The individual and interactive effects of processing methods (raw, soaking, germination, cooking, and autoclaving) and mungbean varieties (N-26 and NVL-1) on nutrient composition, antinutritional factors, techno-functional properties, and antioxidant capacity were analyzed using data collected through AOAC methods . The results revealed that both varietal differences and processing methods significantly ( P < 0.05 ) influenced multiple parameters. Germination notably increased crude protein content ( N-26: 27.8 %; NVL-1: 26.4 % ) in both varieties. All processing methods resulted in a reduction in the mineral contents of mungbean varieties. Additionally, processing methods significantly affected tannin and phytate levels, potentially enhancing the bioavailability of iron, zinc, and calcium. Among the processing techniques, germination significantly ( P < 0.05 ) improved the techno-functional properties of mungbean seed flours compared to their raw and other processed counterparts . However, total phenolic and flavonoid contents, along with the antioxidant capacity of mungbean varieties measured by the DPPH assay, declined following all applied processing methods . These findings underscore the importance of selecting appropriate mungbean varieties and processing techniques to maintain nutritional value and techno-functional properties. Overall, germination emerged as the most effective processing method , enhancing protein content, reducing tannin and phytate levels, and improving the techno-functional properties of mungbean flour. • Variety & processing method effects on mungbean's nutritional content were studied. • Germination increased the crude protein content of mungbean by 4.1 %. • Soaking of mungbean preserved iron, zinc, and calcium. • Autoclaving reduced phytate by 56 % in both mungbean varieties. • Cooking reduced TPC of mungbean by 48 %.
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Claims 9
Claim · model-written summary
Germination increased crude protein content of N-26 mungbean by 27.8 %.
- Taxon
- mungbean
.jpg?width=60)
Vigna radiatat0 - Material
- N-26e0
- Treatment
- Germinatione1
- Outcome
- crude protein contente1
- Direction
- increasede1
- Value
- 27.8 %e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e0“mungbean varieties (N-26 and NVL-1)”
e1“Germination notably increased crude protein content ( N-26: 27.8 %; NVL-1: 26.4 % ) in both varieties”
Claim · model-written summary
Germination increased crude protein content of NVL-1 mungbean by 26.4 %.
- Taxon
- mungbeanVigna radiatat0
- Material
- NVL-1e0
- Treatment
- Germinatione1
- Outcome
- crude protein contente1
- Direction
- increasede1
- Value
- 26.4 %e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e0“mungbean varieties (N-26 and NVL-1)”
e1“Germination notably increased crude protein content ( N-26: 27.8 %; NVL-1: 26.4 % ) in both varieties”
Claim · model-written summary
All processing methods reduced the mineral contents of mungbean varieties.
- Taxon
- mungbeanVigna radiatat0
- Treatment
- All processing methodse2
- Outcome
- mineral contentse2
- Direction
- reductione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e2“All processing methods resulted in a reduction in the mineral contents of mungbean varieties”
Claim · model-written summary
Processing methods significantly affected tannin and phytate levels, potentially enhancing iron, zinc and calcium bioavailability.
- Taxon
- mungbeanVigna radiatat0
- Treatment
- processing methodse3
- Outcome
- tannin and phytate levelse3
- Qualifier
- potentially enhancing the bioavailability of iron, zinc, and calciume3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e3“processing methods significantly affected tannin and phytate levels, potentially enhancing the bioavailability of iron, zinc, and calcium”
Claim · model-written summary
Germination significantly improved the techno-functional properties of mungbean seed flour compared with raw and other processed counterparts.
- Taxon
- mungbeanVigna radiatat0
- Material
- mungbean seed flourse4
- Treatment
- germinatione4
- Outcome
- techno-functional propertiese4
- Direction
- improvede4
- Comparator
- raw and other processed counterpartse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e4“germination significantly ( P < 0.05 ) improved the techno-functional properties of mungbean seed flours compared to their raw and other processed counterparts”
Claim · model-written summary
Total phenolic and flavonoid contents and antioxidant capacity declined after all applied processing methods in mungbean.
- Taxon
- mungbeanVigna radiatat0
- Treatment
- all applied processing methodse5
- Outcome
- total phenolic and flavonoid contents, along with the antioxidant capacitye5
- Direction
- declinede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e5“total phenolic and flavonoid contents, along with the antioxidant capacity of mungbean varieties measured by the DPPH assay, declined following all applied processing methods”
Claim · model-written summary
Autoclaving reduced phytate by 56 % in both mungbean varieties.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e6“Autoclaving reduced phytate by 56 % in both mungbean varieties”
Claim · model-written summary
Soaking preserved iron, zinc and calcium in mungbean.
- Taxon
- mungbeanVigna radiatat0
- Treatment
- Soakinge7
- Outcome
- iron, zinc, and calciume7
- Direction
- preservede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e7“Soaking of mungbean preserved iron, zinc, and calcium”
Claim · model-written summary
Cooking reduced total phenolic content of mungbean by 48 %.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“mungbean (Vigna radiata (L.) R. Wilczek) varieties”
e1“Cooking reduced TPC of mungbean by 48 %”
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See all 29 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.