EFFECT OF PROCESSING METHODS ON ANTINUTRITIONAL FACTORS PRESENT IN GREEN GRAM [MUNG BEAN]

Abstract

Mung bean (Vigna radiata) was collected from Saptari municipality, located in Saptari district in Province No. 2 on the month of March 2021. The main aim of present research work is to determine the effect of processing methods on anti-nutritional factors of mung bean of Pusa Baisakhi variety. The effect of different treatments as soaking (18 h), germination (48 h), dehulling (12 h), roasting (heated for 15 min at 160ºC), raw open cooked (20 min at 100ºC), soaked open cooked (12 h soaking and open cooked), raw autoclaved (15 min at 121ºC) and soaked autoclaved (12 h soaking and autoclaved) on the antinutrients as oxalate, phytate, saponin, polyphenol and tannin of raw mung bean were studied. The mean value of tannin, oxalate, phytate, polyphenol and saponin in raw mung bean were found 477, 227, 627, 772 and 2618 mg/100g respectively on dry basis. The maximum reduction of antinutrients: tannin (63%) and polyphenols (53%) were found when the mung bean sample was prepared from soaking and dehulling process. The reduction percentage by soaking for 12 h and germination for 36 h was the most effective method to reduce phytate of mung bean (39%). Maximum reduction of saponin (22%) and oxalate (71%) were found when mung bean was soaked and autoclaving. The reduction percentage by roasting was less effective method compared to other method to reduce tannin, phytate, oxalate and polyphenols. Soaked autoclaving was the most effective method for the reduction of antinutrients of mung bean in case of cooking treatments. Hence, combined effect of treatments was more effective than single process. However, the processing methods as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking and soaked autoclaving reduced the antinutrients of mung bean significantly (p<0.05).