Vegetable Protein Products from Mungbean and Liquid Waste of Transparent Noodle Plant

Abstract

In order to utilize mungbean and it’s industrial waste for human food, the production of protein concentrate and isolate was studied. Twenty four percent protein content mungbean flour mixed with water pH 9.5 in the ratio of 1:30 for 10 minutes at room temperature was suitable method for protein extraction. After filtering and neutralizing, the filtrate was subjected to spray dry to form the product. It was yielded about 35% of 73% protein concentrate. While from the waste of transparent noodle plant would yield about 3% of 73% protein concentrate. The impurity removal step was added in the above process to obtain protein isolate. It was found that about 20% yield of 89.2% protein content isolate obtained from the mungbean flour and 2% of 83.7% protein isolate from the waste. Functional properties of these products were also investigated. The mungbean isolate gave better water binding capacity and gel formation ability than the other products.