Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties.

ABSTRACT: The Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can vary significantly due to genetic and agro-ecological differences, have not been sufficiently explored in previous research. Hence, this study aimed to elucidate these properties to facilitate their seamless integration into food formulation and product development. The study results revealed that the protein content of these varieties ranged from 22.63 to 25.84 g/100 g, while carbohydrate content ranged from 54.9 to 58.82 g/100 g. Moreover, all examined varieties exhibited elevated levels of esse

SUBMITTER: Idris FM 

PROVIDER: S-EPMC11854456 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature