The Mungbean Genome by Ramakrishnan M. Nair & Roland Schafleitner & Suk-Ha Lee

Author:Ramakrishnan M. Nair & Roland Schafleitner & Suk-Ha Lee
Language: eng
Format: epub
ISBN: 9783030200084
Publisher: Springer International Publishing

Amino acid

Alanine

Arginine

Aspartic acid

Cysteic acid

Glutamic acid

Glycine

Histidine

Isoleucine

Leucine

Mean

4.1

5.8

13.0

13.5

18.3

3.6

3.2

4.3

7.6

Amino acid

Lysine

Methionine

Phenylalanine

Proline

Serine

Threonine

Tryptophan

Tyrosine

Valine

Mean

6.5

1.2

5.4

4.5

4.9

3.2

1.2

2.7

5.1

Source Adapted from Dahiya et al. (2013)

7.3 Carbohydrates

Carbohydrates in mungbean include starch components—available and resistant starch; and fibres—lignin, cellulose; monosaccharides—maltose, glucose, xylose; oligosaccharides—raffinose, stachyose, verbascose. Among carbohydrates in mungbean, starch is the major constituent and utilised by the food industry and for noodle preparation. The mungbean starch granule can be oval, round or bean-shaped and 7–26 μm in diameter (Hoover et al. 1997) and is characterised by its high-cross linkage properties (Lii et al. 1988). Starch separated from ten mungbean varieties widely cultivated in China possesses different physicochemical characteristics and diverse processing properties (Li et al. 2011). It has been reported that the starch granule size (5–40 μm), total starch content (55–58%), amylose content (40–42%), solubility (14–18%), swelling power (17–21%), hydration coefficient (52–84%), degree of gelatinisation (63–95%) and hardness (26–112 N). In a study of 20 mungbean varieties released in China, the total starch content ranged from 40.6 to 48.9% of seed (Shi et al. 2016). The above authors also found that the resistant starch accounted for 16.1–22.3% of total carbohydrates. The comparison of the starch and starch fractions between mungbean and other legumes is presented in Table 7.2. Resistant starch has attracted interest for its potential to improve gut microbiota composition (Nielsen et al. 2015). Nair et al. (2013) pointed out that exploring more varieties and evaluating the relationship between the structural and functional properties of mungbean starch would help develop new processing applications for the crop. Oligosaccharides, such as raffinose, stachyose and verbascose, are associated with flatulence after consumption of beans. Mungbeans cause less flatulence compared to other legumes (Goel and Verma 1981).Table 7.2Digestibilities of starch and starch fractions in different legume species

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