%0 Journal Article
%T Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
%A Saad A. Mahgoub
%A Amera T. Mohammed
%A El-A. Mobarak
%J Food and Nutrition Sciences
%P 1078-1095
%@ 2157-9458
%D 2020
%I Scientific Research Publishing
%R 10.4236/fns.2020.1112076
%X The present study was undertaken to prepare instant porridge from some
useful and available ingredients such as bulgur powder, potato, tomato, carrot,
mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic,
salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas.
Chemical, physical properties, amino acids and sensory evaluation of instant
porridge formulas were determined. The data showed that B2 formula which
contained soaked mung bean had the highest calories value, total essential
amino acids, biological value and water absorption index (WAI) compared to the
other formulas, also it is recorded the highest degree of lightness </span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">L</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">*</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> values (82.39 and 56.65), least redness </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">a</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">*</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> values (0.98 and 1.45) and intermediate in
yellowness </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">b</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span
%K Mung Bean
%K Germination
%K Porridge
%K Nutritional Value
%K Sensory Evaluation
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=105968