ABSTRACT
Iru is a food flavouring
condiment that is derived from fermentation of mung bean. These fermented food
condiments are known to be a good source of diatery protein and vitamins. Most diets of Nigerians are lacking in
fairly large amounts of protein due to the high cost of accessible protein.
The high cost and inadequate supply of animal proteins and other nutrients have
necessitated contemporary research, geared towards the utilization of protein
from underutilized high protein legumes such as mung bean seeds. The processing
steps includes, harvesting, sorting/cleaning, soaking, cooking, dehulling, with
fermentation playing a significant role along the process through the
activities of microorganism. The
findings will be of great value to the masses by bringing to their awareness
the nutritional value of iru from
mung bean and soy bean. The pH, proximate, mineral, phytochemical, amino acid,
volatile constituents and sensory quality of “iru” produced from dehulled and undehulled mung bean were
comparatively evaluated using iru from
soy bean as control. The pH showed an increase from initial 6.13 in unfermented
mung bean to an alkaline pH of 7.24 and 7.67 at the end of 96 hours in iru from dehulled and undehulled mung
bean. The moisture, protein, fat, flavonoid, alkaloid,
tannin and phytate content of the iru samples ranged from 29.66
(dehulled mung bean) to 22.55% (control), 39.15 (control) to 25.84% (undehulled
mung bean), 30.61 (control) to 14.92% (undehulled mung bean), 9.22 (undehulled
mung bean) to 2.16 mg/100 g (control), 4.37(undehulled mung bean) to 1.06 mg/100
g (control), 2.13 (undehulled mung bean) to 1.05 mg/100 g (control), and 68.25
(undehulled mung bean) to 31.10 mg/100 g (control) respectively.
Fifteen amino acids were detected comprising both the non-essential and the
essential amino acids. Lysine, leucine, valine and phenylalanine generally had
the highest amounts (5.25, 7.15, 4.18, and 5.14 g/100 g) in the iru
samples as compared to other essential amino acids. Higher values were obtained
for aspartic acid, arginine and glutamic acids.
Thirty two volatile compounds were detected in all the iru samples. Seventeen volatile
compounds were identified in iru from
dehulled and undehulled mung bean respectively, while fifteen was identified in
iru from soy bean. There was no
significant (P>0.05) differences in the amount of each volatile compound
identified in dehulled and undehulled iru
from mung bean, but significant (P<0.05) different existed between iru sample from soy bean. The sensory
properties showed that iru from
dehulled mung bean could compete favourably well with iru from dehulled soy bean (control) in terms of consumer
acceptability, whereas iru produced
undehulled mung bean were the least preferred by panelist. From the result
obtained from the research, it can be conclude that iru should be produced from dehulled mung bean as this will reduce
the over dependence on soy bean and enhance the utilization of mung bean.
AGHA, A (2024). Production and Quality evaluation of iru” (a fermented condiment) produced from Dehulled and undehulled mung bean:- Agha, Francis E. Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-iru-a-fermented-condiment-produced-from-dehulled-and-undehulled-mung-bean-agha-francis-e-7-2
AGHA, AGHA. "Production and Quality evaluation of iru” (a fermented condiment) produced from Dehulled and undehulled mung bean:- Agha, Francis E" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 May. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-iru-a-fermented-condiment-produced-from-dehulled-and-undehulled-mung-bean-agha-francis-e-7-2. Accessed 08 Sep. 2024.
AGHA, AGHA. "Production and Quality evaluation of iru” (a fermented condiment) produced from Dehulled and undehulled mung bean:- Agha, Francis E". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 May. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-iru-a-fermented-condiment-produced-from-dehulled-and-undehulled-mung-bean-agha-francis-e-7-2 >.
AGHA, AGHA. "Production and Quality evaluation of iru” (a fermented condiment) produced from Dehulled and undehulled mung bean:- Agha, Francis E" Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-iru-a-fermented-condiment-produced-from-dehulled-and-undehulled-mung-bean-agha-francis-e-7-2