Record Details

Title:
Effect of light, acidified processing and storage on carbohydrates and other nutrients in mung bean sprouts
Publication date:
1983
Summary:
Fresh 4-day-old etiolated mung bean seedlings were analysed for proteins, carbohydrates and lipids, and vitamins A and C. Exposure of the sprouts to artificial light for 24 h increased the content of most constituents, especially provitamin A. Changes in the composition of the seedlings after preservation and storage for 6 months were followed. The sprouts were either canned or bottled, and then kipet at various storage temperatures, regardless of storage conditons, hydrolysis of complex carbohydrates took place. There is some evidence that the reducing sugars relaeased during storage underwent a Maillard reaction, leading to browning of the sprouts. [AS]
Call number:
REP.MB-2363
Journal citation:
Contact information:
harvest@worldveg.org

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 Record created 2017-10-01, last modified 2019-02-22


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