TITLE:
Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
AUTHORS:
Saad A. Mahgoub, Amera T. Mohammed, El-A. Mobarak
KEYWORDS:
Mung Bean, Germination, Porridge, Nutritional Value, Sensory Evaluation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.12,
December
22,
2020
ABSTRACT: The present study was undertaken to prepare instant porridge from some
useful and available ingredients such as bulgur powder, potato, tomato, carrot,
mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic,
salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas.
Chemical, physical properties, amino acids and sensory evaluation of instant
porridge formulas were determined. The data showed that B2 formula which
contained soaked mung bean had the highest calories value, total essential
amino acids, biological value and water absorption index (WAI) compared to the
other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in
yellowness b* values (25.91 and 24.45) before and after
rehydrated, respectively. Regarding to sensory evaluation, there was a
significant increase in color, taste and overall acceptability in B2 compared
to the other formulas. Based on these results, revealed that the soaked mung
bean was a good source of essential amino acid and calories to enhance
nutritional and technological quality of the resultant porridge.