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Current IssueEditorial BoardOnline First Articles
Legume Research
Print ISSN: 0250-5371
Online ISSN: 0976-0571
NASS Rating
6.80
SJR
0.32
CiteScore
0.906

Chief Editor:
J. S. Sandhu
Vice Chancellor, SKN Agriculture, University, Jobner, VC, NDUAT, Faizabad, Deputy Director General (Crop Science), Indian Council of Agricultural Research (ICAR), New Delhi
Frequency:Monthly
Indexing:
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Go...

Legume Research, 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

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

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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.

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