8th International Science Congress (ISC-2018).  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Biochemical and functional properties of Mung bean and its utilization in development of high fiber diet

Author Affiliations

  • 1Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 2Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 3Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 4Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 5Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 6Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
  • 7Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan

Res.J.chem.sci., Volume 8, Issue (5), Pages 1-6, May,18 (2018)

Abstract

Our present work was aimed at studying the proximate analysis of Mung bean, fiber, profile and production of high fiber diet which make reduction of plasma glucose level in diabetic rats. Compositional evaluation of Mung bean and its byproducts was carried out by percentage analysis. The estimated values of mung bean 8.85, 22.9, 1.04, 3.8, 3.76 were observed for moisture, protein, fat, fiber and ash respectively. The percentage contents of lignin, cellulose, and total carbohydrates contents of mung bean calculated as 13.9, 6.1 and 60.0 respectively. Likewise, Mung bean hull contained 4.4% moisture, 15.2% protein, 3% ash, 0.28% fat, 28.3% fiber, 4.5% lignin, 37.2% cellulose and 47.8% carbohydrates. In third analysis it was noted that bleached Mung bean hull had 2.4% moister 3.4% ash, 0.4% fat, 36.6% fiber, 7.6% protein, 2.3% lignin, 58.8% cellulose and 49.5% carbohydrates. The results of minerals analysis of Mung bean showed that Na (1800mg/100g), K (1032mg/100g), Ca (198 mg/100g), Mg (177mg/100g) and Fe (9.82mg/100g) in that order. Rats were made diabetic with alloxan determine the high fiber diet effect on plasma glucose in diabetic rats. The research showed that the high fiber diet of Mung bean reduced the plasma glucose level in all experimental diabetic rats as compared to control.

References

  1. Espin J.C., Garcia-Conesa M.T. and Tomas-Barberan F.A. (2007)., Nutraceuticals: facts and fiction., Phytochemistry, 68, 2986-3008.
  2. Hussain A., Ali A., Akhtar J. and Yasin M. (2010)., Effect of phosphorus in combination with Rhizobium on clover., Chinese Prairie, 3, 60-63.
  3. Madhujith T., Naczk M. and Shahidi F. (2004)., Antioxidant activity of common beans (Phaseolus vulgaris L.)., Journal of Food Lipids, 11(3), 220-233.
  4. Thomas Robertson M.J., Fukai S. and Peoples M.B. (2004)., The effect of timing and severity of water deficit on growth, development, yield accumulation and nitrogen fixation of mungbean., Field Crop Res, 86, 67-80.
  5. Jansen H.G.P., Charnnarongkul S. and Kim D.H. (1996)., The economic of mungbean cultivation in Thailand. In: Asthana A.N., Kim D.H., editors. Proceedings of recent advances mungbean research., India: Ind. Soc. Pulses Res. Kanpur, 6-23.
  6. Mendoza E.M.T., Adachi M., Bernardo A.E.N. and Utsumi S. (2001)., Mungbean [Vignaradiata (L.) Wilczek] globulins: purification and characterization., J Agric Food Chem., 49(3), 1552-1558.
  7. Min L. (2001)., Research advance in chemical composition and pharmacological action of mung bean., Shanghai J. Trad. Chin. Med., 5, 18.
  8. Fery R.L. (1990)., The cowpea: production, utilization, and research in the United States., Horticultural Reviews, 12, 197-222.
  9. Matousek J., Podzimek T., Pouckova, Stehlik J., Skvor J., Soucek J. and Matousek J. (2009)., Antitumor effects and cytotoxicity of recombinant plant nucleases., Oncol Res., 18(4), 163-171.
  10. Kruawan K., Tongyonk L. and Kangsadalampai K. (2012)., Antimutagenic and co-mutagenic activities of some legume seeds and their seed coats., J Med Plants Res., 6(22), 3845-3851.
  11. AOAC (Association of official analytical chemists) (2012). Washington D.C., 20th edition., undefined, undefined
  12. Jesus M.L., Matthew C.H., Richard D. and Sambasiva C.R. (1988)., Judith Processed oat hulls as potential dietary fiber sources in rats., J Nutr, 118, 953-962.
  13. Khalil I.A. and Mannan F. (1990)., Colorimetry and Flame photometry., In: Chemistry One (Bioanalytical chemistry) 2nd edition. Taj printing press, Peshawar, Pakistan, 131-157.
  14. AOAC (Association of Official Analytical Chemists) (1990). Washington D.C., 15th Ed., undefined, undefined
  15. Shinnick F.L., Longacre M.J., Ink S.L. and Marlett J.A. (1988)., Oat fiber: composition versus physiological function in rats., The Journal of nutrition, 118(2), 144-151.
  16. Barham D. and Trinder P. (1972)., An improved color reagent for the determination of blood glucose by the oxidase system., Analyst., 97, 142-145.
  17. Steel R.G.D. and Torrie J.H. (1982)., Principal and procedure of statistics., 2nd edition, McGraw-Hill book company, New Yark (USA).
  18. Phadgung P.T. (1983)., Effect of dietary fiber on blood glucose in diabetes., J Natl., 15(12), 67-87.
  19. Shuchen C.H., Ting S.L., Tai C.C., Hing Y.C., Shiaw M.H. and Deng F.H. (2009)., In vitro interaction on glucose by different fiber materials prepared from Mung bean hulls, Rice bran and Lemon Pomace., J Food and Drug Analysis, 17(4), 307-314.
  20. Guillon F. and Champ M.M.J. (2002)., Carbohydrates fraction of legumes: uses in human nutrition and potential for health., J. Nutr., 88, 293-306.
  21. Adel A., Shehata Y. and Mohammed A. (1980)., Chemical and amino acid composition of Iraqi Mung bean., J Food Sci., 171, 360-362.
  22. Butt M.S. and Batool R. (2010)., Nutritional and Functional Properties of Some Promising Legumes Protein Isolates., Pak. J. Nutr., 9(4), 373-379.
  23. Saleem B., Ilyas F., Ali S., Qureshi M.J. and Malik I.A. (1998)., Studies on chemical analysis of Mung bean, Pak., J. Bio. Sci., 1, 120-123.
  24. Rahman M.M. and Uddin M.B. (2008)., Chemical analysis and shelf life study of Papads prepared from legume flours., Int. J. Sustain Crop. Prod, 3(1), 7-12.
  25. Perez H.M., Guerra H.E. and Garcla V.B. (1997)., Determination of insoluble dietary fiber compounds: cellulose, hemicelluloses and lignin in legumes., J. Ars. Pharmaceutica, 38(4), 357-364.
  26. Recommended Daily Dietary Allowances (1980)., Food and Nutrition Board, National Academy of Sciences-National Research Council, USA.,