01993cab a2200301Ia 4500001000800000003000600008008004100014040000800055041001300063043001000076090002300086100002300109240008600132245014500218246014500363300001600508504002500524520084300549546002301392650002601415650002701441650002101468773008901489856007801578596000601656942001201662999001701674u186546SIRSI101027s2007    ua     ss b         eng d  aEAL  aengbara  af-ua.  aART MJAR V32 No4 41 aAbou-Samaha, O. R.10aMinufiya journal of agricultural research, 2007 v. 32 (4)h[electronic resource].10aEvaluation of chemical and nutritional properties of two mung bean (Vigna radiatus L.) varieties cultivated in Egypth[electronic resource].15aتقييم الخصائص الكيميائية و التغذوية لصنفين من بذور المانج المنزرعة فى مصر.  aP. 979-990.  aIncludes references.  aThe 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.  aSummary in Arabic. 0aMung beanxVarieties. 0aAmino acidsxAnalysis. 3anutritive value.0 tMinufiya Journal of Agricultural Research. g2007. v.32(4)x1110-02657nnaswu15815140uhttp://nile.enal.sci.eg/EALE/2007/MJAR/3207/4/979.pdfzFull Text Article.  a1  cAR2lcc  c41689d41689