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Nutritional Value of Mung Bean and Mash Bean of Pakistan
Nutritional Studies
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Gewicht:
107 g
Format:
220x150x4 mm
Beschreibung:
Dr. Shabnum Shaheen is working as an Assistant Professor in The Department of Botany, LC Women University, Lahore, Pakistan. She has published a monograph and numerous research papers in national and international journals. Nidaa Haroon and Dr. Farah Khan are affiliated with The Department of Botany, LC Women University.
This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food.