Staff Publications

Staff Publications

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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 440418
Title Nutrient composition of selected newly bred and established mung bean varieties
Author(s) Dahiya, P.K.; Linnemann, A.R.; Nout, M.J.R.; Boekel, M.A.J.S. van; Grewal, R.B.
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 54 (2013)1. - ISSN 0023-6438 - p. 249 - 256.
DOI https://doi.org/10.1016/j.lwt.2013.05.017
Department(s) Product Design and Quality Management Group
Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) greengram vigna-radiata - arietinum-l cultivars - phytic acid content - protein digestibility - antinutritional factors - starch digestibility - zinc bioavailability - human-nutrition - legume seeds - phytate
Abstract Seven newly bred and three established varieties of mung bean were analysed for proximate composition, minerals, anti-nutrients and in vitro mineral accessibility. They 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 to 4.6, 1.2 to 2.3, 79 to 115, 8.1 to 13.5 and 362 to 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. Phytic acid and polyphenols were negatively correlated with in vitro mineral accessibility and nutrient digestibility. Protein and starch digestibility ranged from 53 to 67 g/100 g dry weight and 20 to 29 mg maltose released/g dry weight, respectively. Average molar ratios of phytic acid to iron and zinc were 16.8 and 52.7, respectively. Differences in in vitro iron and zinc accessibility could not be explained by phytic acid to calcium nor magnesium molar ratios. However, the phytic acid amount in mung beans suffices to bind all minerals into indigestible complexes. The newly bred varieties have better agronomic yields but no better nutritional potential than the established varieties tested.
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