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Current IssueEditorial BoardOnline First ArticlesArchive

volume 33 issue 1 (march 2010) : 1 - 9

COMPARATIVE STUDIES ON PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF SCENTED AND NON- SCENTED STRAINS OF MUNG BEANS (VIGNA RADIATA) OF INDIAN ORIGIN

M
Moumita Pal
R
Ratan Lal Brahmachary1
M
Mahua Ghosh*
1Oil Technology Division, Dept. of Chemical Technology, University of Calcutta, Kolkata.

  • Submitted|

  • First Online |

  • doi

Cite article:- Pal Moumita, Brahmachary1 Lal Ratan, Ghosh* Mahua (2025). COMPARATIVE STUDIES ON PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF SCENTED AND NON- SCENTED STRAINS OF MUNG BEANS (VIGNA RADIATA) OF INDIAN ORIGIN. Legume Research. 33(1): 1 - 9. doi: .

ABSTRACT

Mungbean is a widely consumed legume of India as well as of Asia. In India, two varieties of this
bean, scented and non-scented, are available. The scented variety produces a beautiful aroma when
fried, boiled or cooked. This study was carried out for comparison of the physicochemical and
biochemical characteristics of these two varieties. The inter-varietals variation in moisture, sugar,
lipid, phospholipids, protein and lipid composition as well as fatty acid composition of the triglyceride
oil was investigated in this study. Characterization of sterols was also made by GC. Detailed study of
amino acid composition of the two variant was also reported. The study of ultra-structure of the
scented and non-scented mung bean was done by Scanning Electron Microscopy. Except the physical
structure and ultrastructure, no appreciable differences were found between the strains though the
difference in aroma composition was already established.

REFERENCES

  1. Abd El-Moniem G M., (1999) J Sci Food Agric. 79 : 2025-2028.
  2. Adel Y. S. et al (1980) Z. Lebensm. Unters. Forsch. 71: 360-362.
  3. Adsule, R. N., et al (1986) Crit Rev Food Sci Nutr. 25:73-105.
  4. Alaiz, M., et al (1992) J Chromatography A. 591 :181-186.
  5. Adams, A. et al (2006) Chem. Rev.106: 2299–2319.
  6. Association of Official Analytical Chemists (2000) Official Methods of Analysis, 17th ed.; AOAC: Gaithersburg, MD,
  7. Method 925.10 (air oven method) for moisture in flour.
  8. Bandyopadhyay, K., et al (2002) J Oil Tech Assoc India. 34:103-112.
  9. Bhatty, N., et al (1999) J. Sci Food Agric. 79: 2025–2028.
  10. Brahmachary, R.L. and Ghosh, M. (2000) Curr Sci. 78: 1410.
  11. Buttery, R.G., et al (1982) Chem. Ind. 958 – 959.
  12. Dubois, M.K.A., et al (1956) Analytical Chem. 28 : 350-356.
  13. El-Sayed, A. A., et al (2007) Int J Food Eng. 3:1-10.
  14. Gopala Krishna, et al (1997) Int. J Food Eng . 74:1603-1606.
  15. Guha, T., et al (2000) Curr Sci. 78 : 1294-1295.
  16. Huang T.C., et al (2007) 85: 5097-102.
  17. Vol. 33, No. 1, 2010 9
  18. Kamal-Eldin, A. and Appleqvist, LA. (1996) Lipids. 31: 671-7019.
  19. Kates M.; (1972) Techniques of Lipidology,. North-Holland Publishing Company; Amsterdam, London. pp 428-435.
  20. Ledl, F., and Schleicher, E. D. (1990) Angew. Chem. 102: 597–626.
  21. Mabaleha, M. B. and Yeboah, S. O. (2004) J Am Oil Chem. Soc. 81:361-364.
  22. Metcalfe L.D., et al (1966) Anal. Chem. 38: 514- 515.
  23. Muhammad, Zia-Ul-Haq., et al. (2008) Anal Chemi. 85: 851-856.
  24. Official and Tentative Methods of American Oil Chemists’ Society (1991) forth Edition, AOAC, Campaign, Illinois,
  25. Rhodes, D., et al (1986) Plant Physiol. 82:890-903.
  26. Schieberle P and Einfluß V. (1988) Getreide Mehl Brot. 11:334-335.
  27. Thompson, L. V. and Yoon, J. H. (1984) J Food Sci. 49: 1228-1229.
  28. Yoshihashi Tadashi, et al (2002) J. Agric. Food Chem. 50: 2001–2004.
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    volume 33 issue 1 (march 2010) : 1 - 9

    COMPARATIVE STUDIES ON PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF SCENTED AND NON- SCENTED STRAINS OF MUNG BEANS (VIGNA RADIATA) OF INDIAN ORIGIN

    M
    Moumita Pal
    R
    Ratan Lal Brahmachary1
    M
    Mahua Ghosh*
    1Oil Technology Division, Dept. of Chemical Technology, University of Calcutta, Kolkata.

    • Submitted|

    • First Online |

    • doi

    Cite article:- Pal Moumita, Brahmachary1 Lal Ratan, Ghosh* Mahua (2025). COMPARATIVE STUDIES ON PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF SCENTED AND NON- SCENTED STRAINS OF MUNG BEANS (VIGNA RADIATA) OF INDIAN ORIGIN. Legume Research. 33(1): 1 - 9. doi: .

    ABSTRACT

    Mungbean is a widely consumed legume of India as well as of Asia. In India, two varieties of this
    bean, scented and non-scented, are available. The scented variety produces a beautiful aroma when
    fried, boiled or cooked. This study was carried out for comparison of the physicochemical and
    biochemical characteristics of these two varieties. The inter-varietals variation in moisture, sugar,
    lipid, phospholipids, protein and lipid composition as well as fatty acid composition of the triglyceride
    oil was investigated in this study. Characterization of sterols was also made by GC. Detailed study of
    amino acid composition of the two variant was also reported. The study of ultra-structure of the
    scented and non-scented mung bean was done by Scanning Electron Microscopy. Except the physical
    structure and ultrastructure, no appreciable differences were found between the strains though the
    difference in aroma composition was already established.

    REFERENCES

    1. Abd El-Moniem G M., (1999) J Sci Food Agric. 79 : 2025-2028.
    2. Adel Y. S. et al (1980) Z. Lebensm. Unters. Forsch. 71: 360-362.
    3. Adsule, R. N., et al (1986) Crit Rev Food Sci Nutr. 25:73-105.
    4. Alaiz, M., et al (1992) J Chromatography A. 591 :181-186.
    5. Adams, A. et al (2006) Chem. Rev.106: 2299–2319.
    6. Association of Official Analytical Chemists (2000) Official Methods of Analysis, 17th ed.; AOAC: Gaithersburg, MD,
    7. Method 925.10 (air oven method) for moisture in flour.
    8. Bandyopadhyay, K., et al (2002) J Oil Tech Assoc India. 34:103-112.
    9. Bhatty, N., et al (1999) J. Sci Food Agric. 79: 2025–2028.
    10. Brahmachary, R.L. and Ghosh, M. (2000) Curr Sci. 78: 1410.
    11. Buttery, R.G., et al (1982) Chem. Ind. 958 – 959.
    12. Dubois, M.K.A., et al (1956) Analytical Chem. 28 : 350-356.
    13. El-Sayed, A. A., et al (2007) Int J Food Eng. 3:1-10.
    14. Gopala Krishna, et al (1997) Int. J Food Eng . 74:1603-1606.
    15. Guha, T., et al (2000) Curr Sci. 78 : 1294-1295.
    16. Huang T.C., et al (2007) 85: 5097-102.
    17. Vol. 33, No. 1, 2010 9
    18. Kamal-Eldin, A. and Appleqvist, LA. (1996) Lipids. 31: 671-7019.
    19. Kates M.; (1972) Techniques of Lipidology,. North-Holland Publishing Company; Amsterdam, London. pp 428-435.
    20. Ledl, F., and Schleicher, E. D. (1990) Angew. Chem. 102: 597–626.
    21. Mabaleha, M. B. and Yeboah, S. O. (2004) J Am Oil Chem. Soc. 81:361-364.
    22. Metcalfe L.D., et al (1966) Anal. Chem. 38: 514- 515.
    23. Muhammad, Zia-Ul-Haq., et al. (2008) Anal Chemi. 85: 851-856.
    24. Official and Tentative Methods of American Oil Chemists’ Society (1991) forth Edition, AOAC, Campaign, Illinois,
    25. Rhodes, D., et al (1986) Plant Physiol. 82:890-903.
    26. Schieberle P and Einfluß V. (1988) Getreide Mehl Brot. 11:334-335.
    27. Thompson, L. V. and Yoon, J. H. (1984) J Food Sci. 49: 1228-1229.
    28. Yoshihashi Tadashi, et al (2002) J. Agric. Food Chem. 50: 2001–2004.
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