Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour
ABSTRACT
The effect of soaking, cooking and sprouting on tannin,
heamagglutinnins, trypsin inhibitor, hydrogen cyanide (HCN), oxalate and akaloids
contents in flour of mungbean (Vigna radiate) were investigated. Cooking for
80minutes was found to be the optimum processing condition for all treatments.
This reduced tannin by 71 .24% tannin, heamagglutinin by 66.46% Hul/mg, trypsin
inhibitor by 62.95% tui/mg, hydrogen cyanide (HCN) by 56.46% mg/kg, oxalates by
82.24% g/100g and alkaloid 70.67% Alkaloid. Soaking in water for 6hours however
was found to have the least effect in eliminating the food toxicants.
0.0
UDOM, D (2021). Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2
DICKSON, UDOM. "Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2. Accessed 25 Nov. 2024.
DICKSON, UDOM. "Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2 >.
DICKSON, UDOM. "Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2