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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 438672
Title Towards redesigning indigenous mung bean foods
Author(s) Dahiya, P.K.
Source University. Promotor(en): Tiny van Boekel, co-promotor(en): Anita Linnemann; Rob Nout. - S.l. : s.n. - ISBN 9789461735119 - 205
Department(s) Product Design and Quality Management Group
Food Microbiology Laboratory
VLAG
Publication type Dissertation, internally prepared
Publication year 2013
Keyword(s) mungbonen - voedingswaarde - voedingsgewoonten - innovaties - productontwikkeling - nieuwe producten - india - mung beans - nutritive value - feeding habits - innovations - product development - new products
Categories Plant Products
Abstract

Redesigning traditional foods requires consideration of the various factors affecting the nutrient intake from such foods. Amongst these factors are adequate consumption, proper nutrient bioavailability and consumer satisfaction. These factors are related to traditional food quality at various levels of the food network. The physical, food processing, nutritional and anti-nutritional properties of the mung bean were reviewed. Three major factors that affect the nutritional value of grains were identified, viz. genetic makeup, agronomical practices, and agro-ecological conditions. Consumer choices for mung bean products were analyzed with respect to perception, preferences and the resulting dietary practices, to determine their impact on their nutritional potential. Food choices were influenced more by social-economic restrictions than by consumer perception and preferences. Therefore, increasing the frequency of consumption of nutrient-rich products and use of mineral enhancing accompanying foods is recommended for better nutrition. The nutritional characteristics of newly bred and established mung bean varieties in the research community were analyzed. Results showed that varieties contained 18 - 23 g protein, 4.0 - 5.6 g crude fibre and 2.5 - 4.1 g ash per 100 g dry sample. Iron, zinc, calcium, sodium and potassium ranged from 3.4 - 4.6, 1.2 - 2.3, 79 - 115, 8.1 - 13.5 and 362 - 415 mg/100 g dry weight, respectively. Phytic acid and polyphenols averaged 769 and 325 mg/100 g dry weight, respectively. Varieties differed significantly in terms of nutrient and anti-nutrient contents. Newly bred varieties were not found to be significantly more nutritive than established ones and thus breeders are recommended to focus on a combination of crop yield, nutritional value and consumer preference traits. Nutritional characteristics of the indigenous foods made with mung bean were also analyzed. Average in vitro iron, zinc and calcium accessibility of the mung bean products were 1.6, 0.9 and 41.8 mg/100 g dry weight, respectively. Phytic acid and polyphenols averaged 210 and 180 mg/100 g dry weight, respectively, and were negatively correlated with in vitro mineral accessibility. Dhals were found to be nutritionally rich in terms of mineral accessibility. Critical evaluation of all the possible factors affecting nutritional potential suggests that dhals can be used as the vehicle for increasing the mineral uptake in the malnourished population through mung bean. However, identified technological options are required to be considered while redesigning traditional mung bean products.

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