Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 6 | Page No.: 536-542
DOI: 10.3923/ajft.2007.536.542
Quality Assessment and Consumers Acceptability Studies of Newly Evolved Mungbean Genotypes (Vigna radiata L.)
Amal Badshah Khattak, Nizakat Bibi and Aurangzeb

Abstract:
Quality and consumers acceptability studies of 9 newly developed genotypes and three commercial varieties of mungbean were carried. Maximum protein content were noted in genotype C1/94-4-19 (23.69%) and NM-3 (23.25%) and minimum in Ramzan and DM-2 (20.98%). Highest moisture content was noted for NM-3 (11.14%) and lowest for DM-2. Mineral concentration was highest in DM-2 (0.0207%) and lowest in NCM-209 (0.169%). Genotypes DM-2, C1/94-4-19 and NFM-12-12 have the highest content of methanol extractable, water extractable and phytic acid, respectively. Swelling capacity and index and hydration capacity and index were maximum for the genotype 99-CMG-058 and minimum for NM-92. Least time for cooking was taken by Ramzan (14 min) and longest time by DM-2 (26.5 min). Smallest number of hard seeds (un-cook able) was found in 99-CMG-058 and M-2 while highest number of hard seed was noted in C1/94-4-19 (108) and NM-92 (101). Density was maximum for NM-98 and minimum for VC-3960 (A89). Impact of genotype was significant for all the parameters studied.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Screening of MYMV Resistant Mungbean (Vigna radiata L. Wilczek) Progenies through Agroinoculation
  •    Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
How to cite this article:

Amal Badshah Khattak, Nizakat Bibi and Aurangzeb , 2007. Quality Assessment and Consumers Acceptability Studies of Newly Evolved Mungbean Genotypes (Vigna radiata L.). American Journal of Food Technology, 2: 536-542.

DOI: 10.3923/ajft.2007.536.542

URL: https://scialert.net/abstract/?doi=ajft.2007.536.542

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom