Effect of different traditional thermal processing methods on the nutritional and anti-nutritional composition of the marginalized indigenous mung bean (Vigna radiata)

In the present study, the effects of fermentation, roasting, boiling, and boiling with potashon the nutritional and anti-nutritional composition of unsprouted mung bean seed wasinvestigated. Mung bean (Vigna radiata), an underutilized bean was subjected to differentprocessing methods such as boiling, boiling with potash, roasting, and fermentation.Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyseswere done. A total of seventeen amino acids were assayed in mung bean subjected todifferent processing methods. The ordinary boiling method had the most significant(P<0.05) retention in the amino acid content of mung bean seed. The result of thestatistical analysis revealed that there was no significant increase (P>0.005) in theglutamic acid content of mung bean subjected to different processing methods.Fermentation slightly increased the protein content from 25.45 to 25.70%, while theroasted sample had the lowest protein content of 22.15%. There was a fluctuation in themineral content of processed mung bean. Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reducedsignificantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on averagehigh in protein content which can serve as a good supplement for dietary protein.Moreover, fermentation and boiling methods may better enhance the nutritionalcomposition of mung bean in terms of retention of protein and reduction of antinutritional factors.