Study on Properties of Mung Bean Protein Waste
DOI:
https://doi.org/10.14456/jare-mju.2024.31Keywords:
mung bean protein, freeze dry, food irradiationAbstract
The study on property of production waste from a vermicelli factory, which is the part obtained after the extraction process of mung bean starch. The waste was brought to dry by the freeze-drying. Then the powder was analyzed for protein, nutrients and amino acid content. The results were found to be rich in nutrients, especially 62.05 g/100g of protein, and essential amino acids such as Lysine, Phenylalanine, and Leucine. However, it was found to be contaminated with a lot of microorganisms. The powder sample was irradiated to reduce the amount of microbial contamination. After irradiation, the number of microorganisms was reduced to a level that was safe for consumers using the microbial standard of the Ministry of Public Health. Consequently, the microbial contamination isolates were investigated by nucleotide sequence analysis. It was found that there were no pathogens.
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