See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/341990667

Mung Bean

Chapter · May 2020

DOI: 10.1007/978-3-030-41376-7_12

CITATIONS READS

6 51,990

3 authors:

Mohan Naik G. Abhirami Panoth

16 PUBLICATIONS 256 CITATIONS

Indian Institute of Crop Processing Technology
8 PUBLICATIONS 56 CITATIONS
SEE PROFILE
SEE PROFILE

Natarajan Venkatachalapathy

83 PUBLICATIONS 849 CITATIONS

SEE PROFILE

All content following this page was uploaded by Mohan Naik G. on 30 November 2020.

The user has requested enhancement of the downloaded file.

Mung Bean

G. Mohan Naik, P. Abhirami, and N. Venkatachalapathy

Introduction

Mung bean (Vigna radiata L. Wilczek) popularly known as green gram, believed to
be native crop of India, is a tiny circular shaped bean in green color widely culti-
vated throughout Asia, including India, Pakistan, Bangladesh, Sri Lanka, Thailand,
Laos, Cambodia, Vietnam, Indonesia, Malaysia, South China, and Republic of
Formosa. This short-term legume can grow in varying environmental conditions,
and later it expands it reach to the USA, Australia, and Africa. In general, mung
bean is a source of high-quality protein which can be consumed as whole grains,
dhal, or sprouted form and is an excellent complement to rice in respect to balanced
human nutrition. In addition to being the prime source of human food and animal
feed, it plays an important role in maintaining the soil fertility by enhancing the soil
physical properties and fixing atmospheric nitrogen.

Structure of Mung Bean

Mung bean is an annual crop that is highly branched and is about 60–76 cm tall
(Oplinger et al. 1990) with a slight tendency of twinning in upper branches. The
central stem of this crop is roughly erect, but the side branches are semi-erect. The
leaves of the plant are trifoliate, and it is deep-rooted. Clusters of 12–15 flowers are
situated at the top of the plant, and eventually these flowers will develop into small
cylindrical pods. The pods of this fully fertile and self-pollinated crop are linear,

G. Mohan Naik · P. Abhirami · N. Venkatachalapathy (*)

Department of Food Engineering, Indian Institute of Food Processing Technology,
Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
e-mail: [email protected]

© Springer Nature Switzerland AG 2020 213

A. Manickavasagan, P. Thirunathan (eds.), Pulses,
https://doi.org/10.1007/978-3-030-41376-7_12
214 G. Mohan Naik et al.

sometimes curve, round, and slender. The seeds enclosed within the pods are small
and nearly globular. The three major components of dicotyledonous green gram
seed are seed coat, cotyledon, and embryo accounting 12.1%, 85.6%, and 2.3% of
the whole seed, respectively. Seed coat or testa is an outer covering which protects
the embryo. The embryonic shoot above the cotyledon is epicotyl, and the embry-
onic root below the cotyledon is hypocotyl. Micropyle is a small pore on the seed
that allows water absorption, and the hilum is a mark left on the seed coat by the
stalk which attached the ovule to the ovary wall before it became a seed (Sefa-­
Dedeh and Stanley 1979).

Physical and Engineering Properties of Mung Bean

The knowledge of physical and engineering properties of mung bean is necessary

for the designing and development of various separating, handling, storing, and
drying systems, processes and controls in analysis, and determining the effi-
ciency of the equipment required for the postharvest processing of this food
legume. The relevant physical and engineering properties of green gram which
include shape, size, mass, volume, bulk density, true density, porosity, angle of
repose, and projected area are enlisted in Table 1. These properties are important
for the quality of its deprived products such as texture of sprouts and consistency
of dhal (Fig. 1).

Table 1 Physical and Physical and engineering properties Value

engineering properties
Length (mm) 4.9
of mung bean
Width (mm) 3.7
Thickness (mm) 3.6
Geometric mean diameter (mm) 4.3
Sphericity 0.82
Volume (mm3) 33.2
Thousand seed weight (g) 35.6
Bulk density (kg/m3) 756.81
True density (kg/m3) 1335.4
Porosity (%) 40.8
Terminal velocity (m/s) 7.5
Angle of repose (degree) 27.6
Projected area (mm2) 18.4
Reproduced from Dahiya et al. (2015)
Mung Bean 215

Fig. 1 Structure of
mung bean

Nutritional Composition

Green gram can be a rich source of protein with higher digestibility and can serve to
convalescing babies or malnutrition people. The nutrients are not distributed uni-
formly in major components such as seed coat, cotyledon, and embryo of the mung
bean seed. The protein and lipids are found to be high in embryo, whereas the starch
and crude fiber are concentrated in cotyledons and seed coats, respectively. The
average moisture content present in the whole mung bean seed is 10.6 g/100 g of
whole green gram with high protein (22.9 g), fat (1.2 g), total carbohydrate (61.8 g),
crude fiber (4.4 g), and ash (3.5 g) per 100 g of sample (Adsule et al. 1986). The
presence of antinutritional factors such as tannins (366.6 mg/100 mg), phytic acid
(441.5 mg/100 g), hemagglutinin, trypsin inhibitors, proteinase inhibitors, and poly-
phenols (462.5 mg/100 g) were reported in mung bean, which affect the digestion
and bioavailability of full nutrition (Mubarak 2005). The average chemical compo-
sition of the whole green gram is tabulated in Table 2.

Production Status

Pulses are one of the important groups of crops that plays a vital role in addressing
the nutritional security all around the world. Pulses are cultivating throughout the
world, and almost half of its production occurs in Asia especially in India. India is
the largest producer of pulses and cultivated over 29 million hectares of area and
recorded the highest ever production of 25.23 Mt during 2017–2018. In the case of
mung bean, more than 3 Mt of green gram are produced in the world annually
(FAOSTAT 2016). India contributes to the major share of mung bean in the world
market with a production of 1.9 Mt in which Rajasthan with 42% area and 39%
production outshined in the total mung bean production in the country (Ministry of
Agriculture and Farmers Welfare, India 2018) which is followed by China (0.98 Mt),
Myanmar (0.400 Mt), Indonesia (0.300 Mt), Thailand (0.210 Mt) and Pakistan
(0.199 Mt). China is the largest exporter (Misiak et al. 2017), and India is the largest
importer of mung beans.
 216

Table 2 Chemical composition of the whole green gram seed

Amino acid (g/16 g of Minerals (mg/100 g
Carbohydrate (%) nitrogen) Lipid (% of total fat content) Vitamin (mg/100 g dw) dw)
Glucose 0.3 Alanine 4.1 Total saturated fatty acids 27.7 Thiamine 0.5 Calcium 113.4
Total soluble 5.6 Arginine 5.8 Total unsaturated fatty acids 72.8 Riboflavin 0.3 Copper 1.0
sugar
Reducing sugar 1.8 Aspartic acid 13.0 Palmitic acids 14.1 Niacin 2.2 Iron 5.9
Nonreducing 6.3 Cysteic acid 13.5 Stearic acid 4.3 Vitamin C 3.1 Potassium 956.6
sugar
Sucrose 1.3 Glutamic acid 18.3 Oleic acid 20.8 Pantothenic acid 1.9 Magnesium 162.4
Raffinose 1.1 Glycine 3.6 Linoleic acid 16.3 Nicotinic acid 1.6 Manganese 1.05
Stachyose 1.6 Histidine 3.2 Linolenic acid 35.7 – – Phosphorous 384.4
Verbascose 2.7 Isoleucine 4.3 Behenic acid 9.3 – – Sodium 16.7
Total dietary fiber 18.8 Leucine 7.6 – – – – Phytin 171.3
phosphorus
Lignin 3.9 Lysine 6.5 – – – – Zinc 2.7
Cellulose 3.9 Methionine 1.2 – – – – – –
Hemicellulose 4.7 Phenylalanine 5.4 – – – – – –
Amylose 24 Proline 4.5 – – – – – –
Starch 47 Serine 4.9 – – – – – –
– – Threonine 3.2 – – – – – –
– – Tryptophan 1.2 – – – – – –
– – Tyrosine 2.7 – – – – – –
– – Valine 5.1 – – – – – –
Reproduced from Dahiya et al. (2015)
G. Mohan Naik et al.
Mung Bean 217

Postharvest Processing

Harvesting of the mung bean is usually done within 75–90 days when the pods turn
dark or half to one third mature. The maturity of the pod is not uniform because of
the extended period of flowering. Mature pods are usually handpicked. The mois-
ture content present in the pods at the time of harvest is 13–15%, and to enhance the
storage life, the moisture content should bring down to 12% by drying. In some
newer varieties, pod matured uniformly, and the whole plant will be harvested and
sun dried before threshing, and later seeds are separated from the pods by beating or
trampling. Processing step brings the mung bean nearer to human consumption.
Modernization of agriculture leads to farm mechanization which imparts combined
harvesting and threshing equipment at farm level. Several farm machineries are
available now for the harvesting of pulses which reduces the work load and time
consumption.

Processing

Processing of mung bean is important in improving its nutritional value. It is con-

cerned with its value addition. Milling of mung bean is one of the important pro-
cessing methods employed to converting into dhal by decutilating and splitting.
The process milling implies the removal of outer husk of mung bean and splitting
the bean into two halves. Cleaning, grading, conditioning, dehusking, and polish-
ing are the important unit operations in the mung bean milling process. The over-
all process flow is demonstrated in the given flowchart (Fig. 2) (Sahay and Singh
2004). Both wet milling and dry milling are preferred for commercial-scale
production.

Unit Operations Involved in Green Gram Milling

Cleaning

Prior to the milling process, the mung beans received in milling plants should
undergo a cleaning process in which the mung beans are cleaned from different
organic and inorganic impurities such as chaffs, dust, stones, etc. with the help
of screens, air drafts, or de-stoners. The cleaned grams are then graded accord-
ing to their size in order to maintain the quality of the final product mostly by
reel grader.
218 G. Mohan Naik et al.

Fig. 2 Postharvest unit operation involved in mung bean processing

Conditioning

A gum/mucilaginous layer is present between the cotyledon and the outer kernel of
the green gram. This gum adheres to the cotyledon to the seed coat. The thickness
of the gum governs the degree of adherence, and it also influences the severity of
conditioning. The main purpose of conditioning is to loosen the outer seed coat
from cotyledon and make possible kernel separation. There are different ways of
conditioning including water treatment, hydrothermal treatments, etc. with an alter-
nate wetting and drying to reduce the milling losses. The drying time varies depend-
ing upon the type of milling method used for green gram processing.

Milling

Milling of mung bean involves the removal of outer husk and splitting the beans into
two halves. Dehusking and splitting are important and major unit operations of
mung bean milling. The conditioned mung beans are subjected to abrasive forces
Mung Bean 219

for the removal of outer husk. The dehusking is usually done with emery rolls,
which furtherly splits in to two halves (dhal) by using vertical disc burr mill. Later
the husk is aspirated off, and the split beans are separated by sieving. Since the ker-
nel is tightly attached to the outer covering, alternate wetting and drying are fol-
lowed for facilitating the removal of husk. Generally, there are two types of milling,
namely, wet milling and dry milling. Both types of milling involves two basic steps:
(1) preconditioning of mung bean for loosening the husk and (2) further milling of
mung bean.

Wet Milling

Wet milling involves cleaning of mung bean followed by soaking in water for
4–12 h. After draining the water, soaked mung beans are mixed with red earth
(2–3%) and heaped for overnight for effective moisture diffusion and equilibrium.
Alternate sun drying (thin layers) and tempering of mung beans for 2–4 days have
to be done prior to milling. Red earth should be separated from mung beans before
milling. The milled beans can be graded according to the specifications. Unhusked
beans can again pass for milling.

Dry Milling

In case of dry milling, pitting or scratching of outer surface will be done after the
cleaning of mung beans followed by oil pretreatment and sun drying. The scratches
are usually made by emery roller, and the oil (1.5–2.5 kg/t of green gram) mixed
with mung beans is held for 12 h in a mixing vessel. Later oiled grains are spread
for sun drying. After 3–4 days of drying, 3–5% water is sprayed on dried mung
beans which are then subjected to milling. Whole dehusked beans recovered from
the first milling shall undergo sun drying again after addition of water, followed by
dehusking and splitting to obtain Grade (I) split dhal. In bigger dhal mills, dryers are
used instead of sun drying.

Polishing

Polishing of dehusked and split beans is usually done to create a desirable shine for
better consumer acceptability by treating it with small quantity of oil and water.
Dhal is polished in different ways, such as nylon polish, oil/water polish, leather and
makhmal polish. Generally polishing is done using soap stone, oil or water. The
presence of oil and water improves the shine of the final product. The polished
beans are graded according to the size to maintain the quality of final product.
220 G. Mohan Naik et al.

Table 3 US grade and grade requirement for the class of mung bean
Maximum limits of
Foreign matters
Total Clean-cut Total
(including weevil damaged Contrasting Classes
Grade Moisture stones) Stones bored grains classes that blend
US 18.0 0.5 0.2 0.1 2.0 0.5 5.0
No. 1
US 18.0 1.0 0.4 0.2 4.0 1.0 10.0
No. 2
US 18.0 1.5 0.6 0.5 6.0 2.0 15.0
No. 3
Reproduced from https://www.gipsa.usda.gov/fgis/standards/Bean-Standards.pdf (2017)

Table 4 AGMARK Grade specification for green gram (whole)

Maximum limits of tolerance (percent by weight)
Foreign matters Other edible Weevilled grains
Grade Moisture Organic Inorganic grains Damaged grains percent by count
Special 10.0 0.10 Nil 0.1 0.5 2.0
Standard 12.0 0.50 0.10 0.5 2.0 4.0
General 14.0 0.75 0.25 3.0 5.0 6.0
Reproduced from https://dmi.gov.in (2005)

Grading

The cleaned grams are graded according to their size in order to maintain the quality
of the final product mostly by reel grader. The polished beans are graded according
to the size to maintain the quality of final product. Grading offers numerous advan-
tages such as the following: it reduces the cost of marketing and transportation,
assures the quality of produce, and farmers can get better price for their produce.
US-based classification includes Grade I, Grade II, and Grade III. In this total defect
percentage is different for each grade with same moisture content (Table 3).
Directorate of Marketing Inspection (India) has drawn up specification of green
gram for various quality factors under the Agricultural Produce (Grading and
Marking), Act, 1937. The grade standards specified for green gram whole (Table 4),
split-husked (Table 5) and split-unhusked (Table 6), are given below.

Product Development

Pulses are good sources of nutrients, vitamins, minerals, and other functional bioac-
tive ingredients. Due to these factors, pulses are used as an important constituent of
product in the development of different food formulations. The characteristic nature
Mung Bean 221

Table 5 AGMARK Grade specification for green gram split (husked)

Maximum limits of tolerance (percent by weight)
Foreign matters Weevilled
grains
Other edible Damaged percent by
Grade Moisture Organic Inorganic grains grains count Brokens
Special 10.0 0.10 Nil 0.1 0.5 1.0 1.0
Standard 12.0 0.50 0.10 0.5 2.0 2.0 3.0
General 14.0 0.75 0.25 3.0 5.0 3.0 6.0
Reproduced from https://dmi.gov.in (2005)

Table 6 AGMARK Grade specification for green gram split (unhusked)

Maximum limits of tolerance (percent by weight)
Foreign matters Weevilled
Other grains
edible Damaged percent by Brokens and
Grade Moisture Organic Inorganic grains grains count fragments
Special 10.0 0.10 Nil 0.1 0.5 1.0 0.5
Standard 12.0 0.50 0.10 0.5 2.0 2.0 2.0
General 14.0 0.75 0.25 3.0 5.0 3.0 5.0
Reproduced from https://dmi.gov.in (2005)

of pulses is useful for the development of products like rich in protein, fiber, antioxi-
dant, gluten-free, and low in fat and glycemic index (GI). The functional properties
such as water holding capacity, oil holding capacity, and emulsification activity of
pulse flours considerably contribute to the better quality of the product (Mazumdar
et al. 2016).
A wide range of value-added products from green gram is available in the market
as well as in household level. Most commonly green gram is widely consumed in the
form of whole grain, split or whole dehusked dhal, and soaked, sprouted, and germi-
nated grains. On the other hand, salted split dhal, flaked, chips and extruded green
gram product is consumed as a snack; soaked, germinated and sprout is consumed
as a green salad. The flour prepared by milling of whole grain, germination, or fer-
mentation followed by drying is used in the development of functional foods for
children, lactating mother, and infants, special formulated diet for patients, as well
as ready-to-eat products. Generally, various bakery and confectionary products are
produced by using refined or whole wheat flour as a base ingredient. In this context,
replacement of wheat flour with alternative ingredient received considerable atten-
tion from the last three decades in food product development activities. Various lit-
erature is available for use of green gram or mung bean flour for the formulation of
various value-added products like bread, cookies, biscuits, dosa, idli, functional bev-
erages, and other ethnic foods (Fig. 3). Increase in nutritional awareness among the
consumer and demand for health beneficial value-added products have been
222 G. Mohan Naik et al.

Fig. 3 Processed products of mung bean

increased nowadays to fulfill the nutritional requirement. The incorporation of green

gram in various forms could improve the nutritional status of the consumer by sup-
plying adequate nutrients, thereby helping to alleviate the nutritional-related
health issues.

Biscuit, Cookies, and Crackers

Biscuit and cookies belong to the category of baked products. Generally, wheat
flour, sugar, and fat are used as the main ingredients. These are convenience foods
consumed throughout the world in many forms such as cookies; short dough bis-
cuit; hard sweet, snack crackers; soda crackers; and sweet biscuit. Cookies are pre-
pared by the inclusion of a wide variety of dried nuts, chocolate chip, raisins, and
dehydrated fruits. Biscuit and cookies have a longer shelf life because of lower
water activity. They are nutritious and available in different functional forms
(Davidson 2019). Shukla et al. (2016) developed the protein-enriched biscuit forti-
fied with green gram flour. The experiment is carried out to replace the wheat flour
with green gram flour (30%, 40%, 50% and 60%). It was observed that by incorpo-
rating green gram flour, the diameter and spread ratio were decreased with increase
in addition of flour. The thickness and nutritional composition like protein, fat, and
Mung Bean 223

ash content were increased. The study revealed that incorporation of green gram
flour with the replacement of wheat flour with a 30–60% level is acceptable. It not
only improves the nutritional characteristics of the product but also improves the
sensory quality.
Effect of incorporation of green gram flour on rheology, microstructure, and
quality of cookies was investigated by Rajiv et al. (2012). The cookies were pre-
pared by replacing wheat flour with green gram flour (10%, 20%, 30%, 40%, and
50%) in order to improve the proximate composition of the cookies. By increasing
incorporation of green gram flour level extensibility, elasticity and peak viscosity of
dough are decreased. The spread ratio of developed cookies ranged from 8.80 to
7.40. Cookies prepared by incorporating 40% of green gram flour and 60% of
sodium stearoyl-2-lactylate as emulsifier were acceptable. Developed cookies were
rich in protein, iron, calcium, and zinc, and total dietary fiber 1.25, 1.6, 2.0 and 2.3
times respectively than the control sample. Similarly, the addition of green gram
flour of more than 50% yields hard texture and qualitatively unacceptable cookies.
Tulse et al. (2014) studied the rheological and quality characteristics of cookies.
The cookies were prepared by incorporation of co-milled wheat (70, 80, 90)/green
gram (5, 10, 15)/barley gram (5, 10, 15). Water holding capacity and breaking
strength increased; on the other hand hardness, spread ratio, extensibility, and sta-
bility of dough decreased by an increase in the proportion of green gram and barley
flour. The cookies developed in the ratio 70:15:15 of co-milled wheat/green gram/
barley were unacceptable and produce hard texture. The blend of co-milled wheat/
green gram/barley at 80:10:10 cookies were good in textual quality and mouthfeel
and rich in protein (12.30%) and dietary fiber (8%).
Savory crackers were developed by replacing the wheat flour partially or com-
pletely with green gram flour, and physicochemical and sensory attributes were
investigated by Venkatachalam and Nagarajan (2017). Crackers were prepared at a
ratio of wheat flour to green gram flour (100:0; 80:20; 60:40; 40:60; 20:80; 0:100)
with additional ingredients like sugar, salt, sodium bicarbonate, vegetable oil, and
water. All ingredients are mixed thoroughly and made as a dough. Afterward dough
was sheeted and cut into small squares. Thereafter crackers were baked at 180 °C
for 11 min in a conventional rotary oven. Products were removed and flavor, honey,
and garlic were brushed on the surface of the crackers. The baking process was
continued for another 4 min at the same temperature. It was pointed out that the
addition of green gram flour improves the nutritional characteristics and functional
properties of the crackers. The considerable changes in color value (L∗, a∗, b∗,
ΔE∗), ultrastructure, antioxidant activity, and sensory attributes were noticed in all
formulations.
By the literature, it can be concluded that green gram flour is an excellent alter-
native against wheat flour up to an acceptable level. It not only improves the product
sensory quality but also enriches the nutritional composition. Thereby it improves
the nutritional status of the consumers.
224 G. Mohan Naik et al.

Extruded Products

Extrusion is a high-temperature short-time process where a set of blended moist

ingredients is enforced through a small opening in a die with a design specific to the
food. Hot extrusion would be carried out by heating the product above 100 °C and
in cold extrusion at ambient condition. It produces high-quality texturized products
by modifying flour functionality and improves the digestibility and sensory charac-
teristics (Patil and Kaur 2018). The extrusion study was carried out by blending
green gram and rice flour by Chakraborty and Banerjee (2009). The expansion ratio
of extruded product is decreased by an increase in moisture content; it shows that
temperature and moisture content has a significant effect on product expansion
ratio. The dough viscosity is decreased by an increase in the speed of screw which
results in low-power consumption. Morphological characteristics showed gelatini-
zation of starch and denaturation of protein by forming elongated and parallel air
cells in extruded products. Bhattacharya (1996) investigated the effect of incorpora-
tion of green gram flour on extrudate characteristics. The operating conditions for
double-screw extruder were as follows: screw speed (100–140 rpm); barrel tem-
perature (100–175 °C); and barrel diameter (31 mm). The green gram to rice flour
ratio was 1:1, and moisture content of the blended mixture was 18%. The expansion
ratio and density of the extrudate varies between 1.31 and 2.53 and 149–1089 kg/
m3, respectively. At higher temperature level, torque was highest. Shear stress highly
depended on process variables; on the other hand, temperature and speed of barrel
directly influenced the quality characteristics of extrudates. Lower screw speed and
higher barrel temperature yielded better quality of expanded products.
Protein-rich pasta was prepared by incorporation of green gram semolina to
durum semolina in the ratio of 500:0, 400:100, 300:200, 200:300, and 100:400. The
flour was mixed with water and formed a dough. The dough was extruded using a
cold extruder and finally dried at 75 °C for 3 h. The viscosity of dough was decreased
with an increase in the proportion of green gram semolina. Change in firmness,
color, protein, and ash content of pasta was noticed. Pasta prepared by addition of
80% green gram semolina is unacceptable and sticky in nature, and higher cooking
loss was observed. Incorporation of green gram semolina at the level of 60% yield
better quality of pasta with respect to taste, texture, and quality. It can be concluded
that green gram semolina offered a better quality of product as well as improved the
nutritional composition (Jyotsna et al. 2013).
There is an increase in demand for ready-to-eat, ready-to-cook, and ready-to-­
serve convenience food from the last two decades. Pardeshi et al. (2013) developed
ready-to-cook green gram nuggets by using cold extruder. The formulations were
made by inclusion of wheat flour at the level of 0–30% in green gram flour. Steaming
of the extrudate was done at 1.0 kg/cm2 pressure followed by final drying (60 °C) up
to desirable moisture level (7.73%). The optimized parameters of wheat flour (24%),
steaming time (6 min), and initial moisture content (36.50%) yielded better quality
of mung bean nuggets. The proximate composition of green gram nuggets was as
follows: 65% carbohydrates; 22.50% protein; 1.5% fat, 3.5% ash, and 7.73% (wb)
moisture. Ready-to-cook green gram nuggets could be stored up to 114 days at
30 °C in metalized polyester bags.
Mung Bean 225

Bread

Bread and cake are staple foods prepared by using wheat flour, sugar, yeast, and
shortening. Wheat flour containing 11.5–12.50% protein for bread and less than
10% for cake making is well suitable. Bread is made by mixing all ingredients in
the form of dough, which has been baked at 225 °C in the oven. The protein con-
tent in the green gram ranges from 20% to 25% (Ganesan and Xu 2018). Thompson
et al. (1976) investigated the preparation and application of mung bean flour in
bread making. Initially dehulling of mung bean was carried out by steam condi-
tioning at 7 psi for 5–7 s. After a 1-day resting period, dehulling was performed in
pressure plate huller. Dehulled beans were milled into fine flour by using Buhler
experimental mill. Proximate, functional, and rheological characteristics of mung
bean flour were analyzed before the preparation of bread. It was noticed that 87%
dehulling performance was achieved. The protein, fiber and ash content of mung
bean range from 21.6–23.2%, 0.15–0.19% and 3.28–3.68% respectively. The
bread was prepared by the straight dough method by adding mung bean flour
(0–20%). After baking considerable changes in physical and sensory attributes
were noticed. Inclusion of 20% mung bean flour in bread making produces lower
loaf volume and a dark color compared to the control sample. The study points out
that the replacement of 15% mung bean flour with wheat flour considerably pro-
duces the good quality of bread and the product approximately ten times rich in
protein.

Noodles

Noodles are the convenience food prepared by either soft or hard wheat and con-
sumed worldwide (Gulia et al. 2014). Protein-rich instant noodle was prepared, and
its quality was analyzed by Jayarathne et al. (2006). High-protein noodles were
prepared by using the optimal formulation: wheat flour (75 kg), soybean (10 kg),
green gram (10 kg), and egg flour (5 kg). The flours were mixed with water, sodium
bicarbonate, salt, sugar, and sodium tripolyphosphate. The dough was spread into a
sheet and cut into noodles by sharp knife. Steaming and cooking are performed in a
closed chamber at 100 °C for 90 s. The noodles were removed and allowed to cool
at ambient condition. Frying was carried out for 90 s at 155–165 °C. The fried
noodles were cooled and hermetically packed in oriented polypropylene pouches.
The product was safe up to 6 months of the storage period; peroxide value (5.5) and
moisture content (2.8%) of the products were within the acceptable standards. The
nutritional composition of noodles was as follows: moisture 2.8%, ash 2.4%, crude
protein 15%, fat 1.8%, and free fatty acids 0.6%.
226 G. Mohan Naik et al.

Pickle

Pickling is a process of preservation of fruits and vegetables through controlled

fermentation under acidic condition (pH < 4.5) by the addition of salt or brine, vin-
egar or acetic acid, sugar, oil, spices, and condiments (Erten et al. 2015). Protein-­
rich germinated green gram pickle was developed, and the preservation studies were
carried out by Puranik et al. (2011). The germinated green gram pickle was pre-
pared by the addition of salt, vinegar, garlic, oil, and other spices and condiments.
The optimum level of ingredients for 50 g of pickle was oil 16 mL, vinegar 6 mL,
garlic 7 g, and salt 4 g. The texture, flavor, and color of the product were observed
within the acceptable limit with high protein and fiber content in its proximate com-
position. The product has a shelf life up to 2 months of storage period at the ambient
condition with little or no change in its quality characteristics.

Future Trends in Processing and Product Development

Pulses are an integral part of our daily diet, rich in protein and fiber, and, hence,
serve as an important source of the nutrient. Generally, green grams are harvested
once the desirable maturity stage is attained. Adoption of improved harvesting, han-
dling, drying, and storage methods is essential in order to obtain higher quality of
processed food products. Apart from conventional sun drying, novel drying meth-
ods like microwave drying, radio-frequency drying, infrared drying, and other
hybrid drying methods gain special attention in disinfection and drying of grain.
Processing of green gram or pulses is the biggest challenge to obtaining the maxi-
mum dhal (split) yield. Prior to milling, pretreatment of green gram needs special
attention to maximize the milling yield. Pretreatments like wet, hydrothermal,
chemical, and enzymatic treatments are in practice. Currently, by using traditional,
improved, or novel milling techniques, up to 75–80% of dhal yield was achieved.
Still, research and innovation are essential to improve the milling yield, develop-
ment of improved milling equipment, and drying technologies with low product
loss and minimize the milling co-products.
Change in living lifestyle and demand for nutritious, convenience, and functional
foods are increased. In the market convenience products like ready-to-eat, ready-to-­
cook, and ready-to-serve categories gain special interest toward the consumers. The
value-added mung bean products like cookies, bread, biscuit, noodles, pasta, vermi-
celli, chips, salted split dhal, green gram flake, texturized products, and enriched
flour mix are available in the market. In addition, incorporation of green gram flours
produced by germination, sprouting, soaking, and fermentation serves as a perfect
alternative toward wheat flour in the preparation of various bakery and confection-
ary products. Because of its high protein and fiber and low glycemic index, green
gram flour is well suitable for therapeutic and novel food formulations. Development
of improved processing methods, digestion and absorption studies, fortification,
Mung Bean 227

enrichment, level of antinutritional factor reduction, microbial safety, improved

packaging, and storage methods with no or little effect on nutritional composition
and product quality need further investigations.

Conclusion

Green gram is a leguminous crop that stores atmospheric nitrogen in root nodules,
thereby considerably reducing the usage of chemical fertilizers in farm applications.
It serves as an important source of protein, fiber and mineral in vegetarian diet. The
wide range of milling technologies are available to separate the inner endosperm
from outer husk. The efficiency and milling yield vary with the type of method used
and preprocessing treatments. Postharvest processing and value addition are the
major segments in effective utilization of mung bean. Processed products enriched
and fortified with the addition of mung bean flour is very popular in the market.
There is a growing demand for ready-to-eat, ready-to-cook, and ready-to-serve
functional food due to awareness in consumers. Incorporation of green gram flour
with wheat flours offers better quality of bakery products. Inclusion of sprouted,
germinated, roasted flours in product development improves the product quality,
nutritional composition, and sensory characteristics. The consumption of green
gram and its value-added products improve the nutritional status of individuals;
hence it serves an important source of nutrients and helps to eradicate the malnutri-
tion in the world.

References

Adsule, R. N., Kadam, S. S., Salunkhe, D. K., et al. (1986). Chemistry and technology of green gram
(Vigna radiata [L]. Wilczek). Critical Reviews in Food Science and Nutrition, 25(1), 73–105.
Bhattacharya, S. (1996). Twin-screw extrusion of rice-green gram blend: Extrusion and extrudate
characteristics. Journal of Food Engineering, 32, 83–99.
Chakraborty, P., & Banerjee, S. (2009). Optimisation of extrusion process for production of
expanded product from green gram and rice by response surface methodology. Journal of
Scientific and Industrial Research, 68, 140–148.
Dahiya, P. K., Linnemann, A. R., Van Boekel, M. A. J. S., et al. (2015). Mung bean: Technological
and nutritional potential. Critical Reviews in Food Science and Nutrition, 55(5), 670–688.
Davidson, I. (2019). Biscuit, cookie and cracker production-process, production and packaging
equipment. Boca Raton, FL: CRC Press.
Department of Marketing Inspection. (2005). Retrieved May 28, 2019, from https://dmi.gov.in.
Erten, H., Boyaci-Gündüz, C. P., Ağırman, B., et al. (2015). Fermentation, pickling, and Turkish
table olives. In Y. H. Hui, E. O. Evranuz, H. Erten, G. Bingöl, & M. E. J. Flores (Eds.),
Handbook of vegetable preservation and processing (2nd ed., pp. 209–230). Boca Raton, FL:
CRC press.
FAOSTAT (2016). Retrieved May 28, 2019 from https://www.fao.org/3/a-br622e.pdf.
 228 G. Mohan Naik et al.

Ganesan, K., & Xu, B. (2018). A critical review on phytochemical profile and health promoting
effects of mung bean (Vigna radiata). Food Science and Human Wellness, 7, 11. https://doi.
org/10.1016/j.fshw.2017.11.002.
Gulia, N., Dhaka, V., & Khatkar, B. S. (2014). Instant noodles: Processing, quality, and nutritional
aspects. Critical Reviews in Food Science and Nutrition, 54(10), 1386–1399.
Jayarathne, U. S., Arampath, P. C., & Pemasiri, P. F. S. (2006). Development and quality evaluation
of a protein-enriched instant noodle. Tropical Agricultural Research, 18, 1–11.
Jyotsna, R., Milind, Sakhare, S. D., et al. (2013). Effect of green gram semolina (Phaseolus aureus)
on the rheology, nutrition, microstructure and quality characteristics of high-protein pasta.
Journal of Food Processing & Preservation, 38, 1965–1972.
Mazumdar, D., Saikat, D., et al. (2016). Chapter 5. Utilization of pulses – Value addition and
product development. In pulses for sustainable food and nutrition security in SAARC region
(pp. 65–97). Bangladesh: SAARC Agriculture Centre.
Ministry of Agriculture and Farmers Welfare (2018). Pulses revolution from food to nutri-
tional security-success report. Retrieved May 23, 2019 from https://www.farmer.gov.in/
SucessReport2018-19.pdf.
Misiak, K., Gorna, B., Krol, E., et al. (2017). Yield and quality of mung bean (Vigna radiata
(L) Wilczek) seeds produced in Poland. Bulletin of University of Agricultural Sciences and
Veterinary Medicine Cluj-Napoca. Horticulture, 74(2), 149.
Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds
(Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89(4),
489–495.
Oplinger, E. S., Hardman, L. L., Kaminski, A. R., et al. (1990). Mungbean. In Alternative feed
crop manual. Madison, WI: University of Wisconsin.
Pardeshi, I. L., Bhuskade, S. A., & Kalmegh, V. B. (2013). Development of cold extruded ready-to-
cook Mung (Vigna radiata L.) nuggets. Journal of Food Research and Technology, 1(1), 21–28.
Patil, S. S., & Kaur, C. (2018). Review current trends in extrusion: Development of functional
foods and novel ingredients. Food Science and Technology Research, 24(1), 23–34.
Puranik, V., Mishra, V., Singh, N., et al. (2011). Studies on development of protein-rich germinated
green gram pickle and its preservation by using class one preservatives. American Journal of
Food Technology, 6, 742–752.
Rajiv, J., Lobo, S., Jyothilaxmi, A., et al. (2012). Influence of green gram flour (Phaseolus aureus)
on the rheology, microstructure and quality of cookies. Journal of Texture Studies, 43, 350.
https://doi.org/10.1111/j.1745-4603.2012.00346.x.
Sahay, K. M., & Singh, K. K. (2004). Unit operations of agricultural processing. New Delhi: Vikas
Publishing House Pvt. Ltd.
Sefa-Dedeh, S., & Stanley, D. W. (1979). The relationship of microstructure of cowpeas to water
absorption and dehulling properties. Cereal Chemistry, 56(4), 379–386.
Shukla, R. N., Mishra, A. A., & Gautam, A. K. (2016). Development of protein enriched biscuit
fortified with green gram flour. Food Science Research Journal, 7(1), 112–118.
Thompson, L. U., Hung, L., Wang, N., Rasper, V. F., & Gade, H. (1976). Preparation of mung bean
flour and its application in bread making. Canadian Institute of Food Science and Technology
Journal, 9(1), 1–5.
Tulse, S. B., Reshma, V., Rajiv, J., et al. (2014). Effect of co-milled wheat, green gram and bar-
ley on the rheological and quality characteristics of cookies. Food Science and Technology
International, 21(7), 492–502.
United States Standards for Beans. (2017). Retrieved May 28, 2019, from https://www.gipsa.usda.
gov/​fgis/​standards/​Bean-Standards.pdf.
Venkatachalam, K., & Nagarajan, M. (2017). Physicochemical and sensory properties of savory
crackers incorporating green gram flour to partially or wholly replace wheat flour. Italian
Journal of Food Science, 29, 599–612.

View publication stats