Appropriate Storage Conditions to Reduce Losses of Isoflavones

Abstract

Isoflavones is a substance created specifically in the Leguminosae such as soybean, mung bean, peanut and broad bean. The content of isoflavones in soybeans was extensively studied but the research on mung bean was seldom found. This research aimed to determine the appropriate storage condition to reduce losses of isoflavones content in mung bean grain. It was conducted at Postharvest and Processing Research and Development Office during 2011-2013. Mung bean varieties Chai Nat 72 and Kamphaeng Saen 2 were accessed. The experiment was done in split plot. Two moisture content levels (10 and 14%) in grains were tested as main plot, whilst sub plot was the storage duration (0-12 months). Treated mung bean was stored at 10, 15 or 20 °C. The result showed that isoflavone content of two mung bean varieties from all treatments increased during first 2 months after storage. At month 2 storage, var. Chai Nat 72 with 10% of moisture content kept at 15 °C consisted of highest isoflavone concentration at 4.46 μμg/g. Maximum isoflavone concentration (4.06 μμg/g) in var. Kamphaeng Saen 2 was found in mung bean with 10% moisture content stored at 10 °C. However, isoflavone contents in two grain varieties gradually decreased after 2 months storage.