Open AccessMung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic
Author(s) -
H. Winarsi,
E. Erminawati,
A. Andreas,
I. Nuraeni
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).176
Subject(s) - mung bean , food science , skimmed milk , chemistry , fermentation , antioxidant , germination , dietary fibre , biology , horticulture , biochemistry
This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and theproportion of mung bean sprouts milk - skim milk on phenolic content, protein, and fibreof mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and0.5%, as well as the proportion of mung bean sprouts milk - skim milk 100: 0, 90:10,80:20, and 70:30, with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOACmethod. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P =0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milkand 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P =0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interactionhad no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung beansprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, andfibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.