International Journal of Biology Research

International Journal of Biology Research


International Journal of Biology Research
International Journal of Biology Research
Vol. 2, Issue 3 (2017)

Effect of germination time duration and processing method (cooking, pressure cooking and microwave cooking) on crude protein content of Mung bean (Vigna radiate)


GO De Silva, MMW Aponso, AT Abeysundara

Germination is one of promising technique in food industry as it improves the nutritional quality while reducing anti-nutritional factors which affect for human nutrition. The aim of this study is to determine the variation of crude protein content of germinated Mung beans (Vigna radiate) with time and to determine the effect of three different processing techniques. This process depicted a significant effect on the crude protein content as it increased with the germination time duration. The crude protein content in 6 h, 12 h, 18 h and 24 h germinated Mung beans were 27.98 g, 29.82 g, 31.32 g and 33.02 g respectively. Further, cooking, pressure cooking and microwave cooking reduce the protein content and there’s no significant difference between those three methods while they contained much higher protein content than raw sample as 27.44 g, 27.39 g and 27.41 g respectively.
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How to cite this article:
GO De Silva, MMW Aponso, AT Abeysundara. Effect of germination time duration and processing method (cooking, pressure cooking and microwave cooking) on crude protein content of Mung bean (Vigna radiate). International Journal of Biology Research, Volume 2, Issue 3, 2017, Pages 68-70
International Journal of Biology Research