Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties
The Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can va...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| author | Fekiya Mohammed Idris Kelbessa Urga Habtamu Admassu Eskindir Getachew Fentie Sook-Min Kwon Jae-Ho Shin |
| author_facet | Fekiya Mohammed Idris Kelbessa Urga Habtamu Admassu Eskindir Getachew Fentie Sook-Min Kwon Jae-Ho Shin |
| author_sort | Fekiya Mohammed Idris |
| collection | DOAJ |
| description | The Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can vary significantly due to genetic and agro-ecological differences, have not been sufficiently explored in previous research. Hence, this study aimed to elucidate these properties to facilitate their seamless integration into food formulation and product development. The study results revealed that the protein content of these varieties ranged from 22.63 to 25.84 g/100 g, while carbohydrate content ranged from 54.9 to 58.82 g/100 g. Moreover, all examined varieties exhibited elevated levels of essential amino acids, particularly lysine, phenylalanine, and leucine. The foaming capacity and emulsion activity varied between 40.27–49.2% and 52.75–54.13%, respectively. The loss modulus of all varieties surpassed the storage modulus. Total polyphenol and flavonoid contents ranged from 2.36 to 3.05 mg GAE/g and 1.42 to 2.22 mg QE/g, respectively. The antioxidant activities were assessed using different assays and revealed that all samples were concentration-dependent, with all cultivars exhibiting high antioxidant activity at higher concentrations. The comparative analysis of the examined varieties revealed that none excelled in all of the tested parameters. However, these diverse qualities make Ethiopian mung bean varieties suitable for various food formulations tailored to specific desired characteristics. |
| format | Article |
| id | doaj-art-89dee141cf334e5f9640bbf17becd96d |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-89dee141cf334e5f9640bbf17becd96d2025-08-20T02:44:49ZengMDPI AGFoods2304-81582025-02-0114457110.3390/foods14040571Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean VarietiesFekiya Mohammed Idris0Kelbessa Urga1Habtamu Admassu2Eskindir Getachew Fentie3Sook-Min Kwon4Jae-Ho Shin5Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa 16417, EthiopiaEthiopian Public Health Institute, Ministry of Health, Addis Ababa 1242, EthiopiaDepartment of Chemical Engineering, Food Process Engineering Program, College of Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, EthiopiaDepartment of Chemical Engineering, Food Process Engineering Program, College of Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, EthiopiaDepartment of Integrative Biotechnology, Kyungpook National University, Daegu 41566, Republic of KoreaNGS Center, Kyungpook National University, Daegu 41566, Republic of KoreaThe Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can vary significantly due to genetic and agro-ecological differences, have not been sufficiently explored in previous research. Hence, this study aimed to elucidate these properties to facilitate their seamless integration into food formulation and product development. The study results revealed that the protein content of these varieties ranged from 22.63 to 25.84 g/100 g, while carbohydrate content ranged from 54.9 to 58.82 g/100 g. Moreover, all examined varieties exhibited elevated levels of essential amino acids, particularly lysine, phenylalanine, and leucine. The foaming capacity and emulsion activity varied between 40.27–49.2% and 52.75–54.13%, respectively. The loss modulus of all varieties surpassed the storage modulus. Total polyphenol and flavonoid contents ranged from 2.36 to 3.05 mg GAE/g and 1.42 to 2.22 mg QE/g, respectively. The antioxidant activities were assessed using different assays and revealed that all samples were concentration-dependent, with all cultivars exhibiting high antioxidant activity at higher concentrations. The comparative analysis of the examined varieties revealed that none excelled in all of the tested parameters. However, these diverse qualities make Ethiopian mung bean varieties suitable for various food formulations tailored to specific desired characteristics.https://www.mdpi.com/2304-8158/14/4/571mung beanlysinepolyphenolrheologyantioxidant activitycultivars |
| spellingShingle | Fekiya Mohammed Idris Kelbessa Urga Habtamu Admassu Eskindir Getachew Fentie Sook-Min Kwon Jae-Ho Shin Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties Foods mung bean lysine polyphenol rheology antioxidant activity cultivars |
| title | Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties |
| title_full | Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties |
| title_fullStr | Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties |
| title_full_unstemmed | Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties |
| title_short | Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties |
| title_sort | profiling the nutritional phytochemical and functional properties of mung bean varieties |
| topic | mung bean lysine polyphenol rheology antioxidant activity cultivars |
| url | https://www.mdpi.com/2304-8158/14/4/571 |
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