Development of Mungbean Processed Products at the Household Enterprise Level

Abstract

Development of mungbean processed products for household enterprises was conducted at Chai Nat Field Crops Research Center. The main purpose was to develop and improve the major three processed products of mungbean, namely mungbean sprouts, mungbean vermicelli and a fried mungbean. Production technique of mungbean sprouts in this study was potential for household enterprise with 6,075 kg of sprouts from 1 kg of mungbean seeds (the ratio of 1:6). The nutritional values of sprouts from suggested technique consisted of protein (44%), vitamin C (2.3 mg) and GABA (24.23 mg.) per 100 g. Simple process and equipments used for mungbean vermicelli production could be appropriate for household enterprises. Quality of mungbean vermicelli was high with the highest toughness of 1,009 BU and transparent white in colour. This can be further developed for health-concern consumers by adding herbs in such as pandan, butterfly pea or sappan tree. For fried mungbean, the best technique before frying was to refrigerate and boil them in order to make it crispy from the outside and soft from the inside as well as a nutty taste. This technique also prolonged the shelf-life without rancid odour. There were 3,382 interested people from 49 provinces had requested the training in processing mungbean products. The extension of this technology also resulted in forming of production groups to increase their revenue about 7,000-10,000 bahts per month.