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

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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.

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