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Effect of Heat and Media on Protein Quality and Trypsin Inhibitors of Mung Bean [Vigna radiate (L.) Wilezek]
Thesis Abstract:
Raw and boiled mung brean meals and mung bean cooked with sucrose solution were evaluated for protein quality in vivo using rats and for trypsin inhibitor activity in vitro.
Boiling at 100°C for 30 minutes slightly improved the protein quality of mung bean, but cooking with sucrose decreased the protein utilization by rats. However, there was no significant difference in protein quality between raw mung bean and mung bean cooked with sucrose solution at 2 and 8% protein levels, as determined by protein efficiency ratio (PER), relative protein value (RFV) and net protein utilization (NPU) assays. The 5% protein diets consistently gave the highest NPU values. The growth rate, PER and NPU values of rats fed the boiled mung bean were 50% lower than those of rats fed skimmilk, the standard protein source.
The N: water ratio method was not significantly different from the micro Kjeldhal analysis method for nitrogen content of carcass in the NPU assay. The NPU values for test diets were highest at 5% protein level, but these decreased when dietary protein level was increased to 8%.
One-third of the trypsin inhibitor activity was decreased by heat treatment, the effect being greater in mung bean cooked with sucrose solution than in boiled mung bean. The amount and type of media had some effect on activity reduction of trypsin inhibitors.
The reduction of trypsin inhibitor activity by traditional moist heat was not reflected in the protein quality of mung bean. This may be an indication that the trypsin inhibitor in mung bean is not a major growth depressant or a predominant interfering substance in protein utilization by rats.
