Evaluation of chemical and nutritional properties of two mung bean (Vigna radiatus L.) varieties cultivated in Egypt [electronic resource].

Includes references.

The physical, chemical and nutritional characteristics of two varieties of mung bean named G1000 and G2010 were studied. A little difference in physical characteristics of the seeds was noticed between the two varieties. Both varieties have relatively high protein content as 26.18 and 26.33% in G1000 and G2010 respectively. The non protein nitrogen content of G1000 was higher (0.38%) than that of G2010 (0.27%). The major carbohydrate component in mung bean was the starch. The main free sugars were stachyose, raffinose, fructose, glucose and galactose. The results showed that mung bean is rich in both sodium and potassium. The methionine and tryptophan were found to be the limiting amino acids in both varieties. The results showed that mung bean seeds of both varieties contain the antinutritional substances at different levels.

Summary in Arabic.

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