BIOCHEMICAL STUDIES ON RAW AND PREPARED MUNG BEAN CULTIVATED IN EGYPT

Abstract

The sources of protein in Egypt are limited especially animal proteins. Trials were undertaken in the present study to find out an unconventional source of protein that can solve such problem. Mung bean was chosen as a rich source of bean protein. The nutrient and protein content of raw and prepared mung bean were chemically and biologically evaluated. Proximate analysis and mineral contents of mung bean were investigated. Also, the antinutritional factors (trypsin inhibitors, hemagglutinins and tannins) associated with the beans were estimated. Trials that could be easily applied by the house hold such as soaking, germination, cooking and pressure cooking were made to get rid of most of them. The amino acids of raw and prepared mung bean were estimated. The protein of mung bean was found to be deficient in the sulphur containing amino acids.

Four-weeks rat feeding experiment was conducted to determine the protein quality of different combinations of raw and cooked mung beans with either methionine, rice or wheat. Comparisons were made to find out the synergistic effect of such combinations with raw and cooked mung bean, contributing equal percentage of protein to a 10% protein diet (50 : 50 protein ratio). Result showed that the growth of rats fed the diet of cooked mung bean supplemented with wheat was highly improved. It also showed a high protein efficiency ratio (2.50) of the cooked mung bean supplemented with wheat compared with that of other groups supplemented with either methionine or rice as it is nearly equal to that of casein (2. 77). The net protein ratio of the cooked mung bean supplemented with wheat also high. From these results it is concluded that wheat is the best protein source that should be mixed with cooked mung bean to improve its nutritive value.