Effects of Different Processing Methods on the Antinutritional Factors Present in Mungbean (Vigna radiata L.)

Author:

Pokharel Upendra1,Adhikari Niraj1ORCID,Gautam Navin1,Poudel Resma2,Timsina Prekshya1,Dangal Anish2ORCID,Giuffrè Angelo Maria3ORCID

Affiliation:

1. Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan 56700, Nepal

2. Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari 56705, Nepal

3. Department of Agraria, University of Studies “Mediterranea” of Reggio Calabria, 89124 Reggio Calabria, Italy

Abstract

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process.

Publisher

MDPI AG

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