Record Details

Title:
Quality assessment and consumers acceptability studies of newly evolved mungbean genotypes (Vigna radiata L.)
Publication date:
2007
Summary:
Quality and consumers acceptability studies of 9 newly developed genotypes and three commercial varieties of mungbean were carried. Maximum protein content were noted in genotype C1/94-4-19 (23.69%) and NM-3 (23.25%) and minimum in Ramzan and DM-2 (20.98%). Highest moisture content was noted for NM-3 (11.14%) and lowest for DM-2. Mineral concentration was highest in DM-2 (0.0207%) and lowest in NCM-209 (0.169%). Genotypes DM-2, C1/94-4-19 and NFM-12-12 have the highest content of methanol extractable, water extractable and phytic acid, respectively. Swelling capacity and index and hydration capacity and index were maximum for the genotype 99-CMG-058 and minimum for NM-92. Least time for cooking was taken by Ramzan (14 min) and longest time by DM-2 (26.5 min). Smallest number of hard seeds (un-cook able) was found in 99-CMG-058 and M-2 while highest number of hard seed was noted in C1/94-4-19 (108) and NM-92 (101). Density was maximum for NM-98 and minimum for VC-3960 (A89). Impact of genotype was significant for all the parameters studied.
Call number:
REP.MB-3172
Journal citation:
v.2(6):536-542, AMERICAN JOURNAL OF FOOD TECHNOLOGY
Linked resources:
Fulltext: d015496 - PDF
Contact information:
harvest@worldveg.org

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 Record created 2007-11-28, last modified 2019-06-17

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