Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils

Abstract

SummaryThis study was carried out to understand the effect of ultrasonication on different parameters of malted mung bean and lentils where ultrasonication was given for 10, 15, and 20 min, respectively to all the samples and germinated for 18 h in control conditions. These ultrasonicated malted mung beans and lentils were evaluated for physicochemical properties (protein, ash, sugars, amino acids), functional properties (water absorption, oil absorption, and foaming capacity), pasting properties, and dynamic rheology. The nutritional profile for malted mung beans and lentils improved upon ultrasonication. Protein content increased up to 21.4% and GABA up to 132% for different mung bean and lentil varieties. The pasting properties and dynamic rheology changed significantly upon treatment. Ultrasonication is a very novel non‐thermal and cost‐effective technique to improve germination rate by enhancing soaking, thus improving the nutritional profile.