Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia

Widjajaseputra, Anna Ingani and Widyastuti, Theresia Endang W. and Trisnawati, Chatarina Yayuk (2019) Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia. Food Research, 3 (5). pp. 501-505. ISSN 2550-2166

[img]
Preview
Text (Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia)
Jurnal Food Research_Potency of mung bean.pdf

Download (354kB) | Preview
[img]
Preview
Text (Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia_peer_review)
4-R1-potency of mung bean.pdf

Download (1MB) | Preview
Official URL: https://www.myfoodresearch.com/vol-3-issue-5.html

Abstract

This research studied the changes of protein and amino acid profile in mung bean during soaking. The whole mung bean seeds were subjected to five different treatments of soaking, without soaking (control), with soaking for 2, 4, 6 and 8 hrs. Crude protein content, soluble protein content and amino acid profile of the mung beans were analyzed. The results showed that crude protein content of mung bean without soaking (26.64% db) was higher than those of soaked mung beans (in a range of 23.52-25.33%). The results indicated that the crude protein contents were significantly different among the different soaking times. The soluble protein contents tend to increase during soaking treatment and be optimal on 6 hrs soaking time. The amino acids profile showed a trend increasing up to 6 hrs soaking time. Based on these results, the suggested soaking time was 6 hrs. Those findings of amino acids profile, crude protein and soluble protein contents revealed that the soaked mung beans were potential as a good and inexpensive source of protein for breastfeeding women, especially in combination with rice which is the staple food of most of the Indonesian people.

Item Type: Article
Uncontrolled Keywords: Mung beans,Soaking time, Protein, Breastfeeding women in Indonesia
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Andreas Tatag Kurniyanto
Date Deposited: 13 May 2019 05:17
Last Modified: 19 Oct 2020 06:18
URI: http://repository.wima.ac.id/id/eprint/18383

Actions (login required)

View Item View Item