Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour
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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.
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APA
DICKSON, U. S. (2021). Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2
MLA
DICKSON, UDOM SAMUEL. "Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour." Michael Okpara University of Agriculture, 23 Jul. 2021, http://repository.mouau.edu.ng/works/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2. Accessed June 8, 2026.
Chicago
DICKSON, UDOM SAMUEL. "Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/effect-of-processing-on-food-toxicants-in-mung-bean-vigna-radiata-l-wilczek-flour-7-2