a Centre of Food Science and Technology, CCS Haryana Agricultural University , Hisar , Haryana , India.
Crit Rev Food Sci Nutr. 2015;55(5):670-88. doi: 10.1080/10408398.2012.671202.
Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that mung bean is a rich source of protein (14.6-33.0 g/100 g) and iron (5.9-7.6 mg/100 g). Grain color is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fiber content. Physical properties like grain dimensions, sphericity, porosity, bulk, and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, hemagglutinins, and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and color have been associated with different regions and were used by plant breeders for selection purposes. Analytical methods require more accuracy and precision to distinguish biological variation from analytical variation. Research on nutrient digestibility, food processing properties, and bioavailability is needed. Furthermore, the effects of storage and processing on nutrients and food processing properties are required to enable optimization of processing steps, for better mung bean food quality and process efficiency.
绿豆（Vigna radiata (L.) R. Wilczek）已被深入研究，关于其各种特性的零散数据已有报道。本文收集了绿豆整粒的物理、化学、食品加工和营养特性的数据，以评估该作物作为食品的潜力，并确定研究重点。结果表明，绿豆是蛋白质（14.6-33.0 g/100 g）和铁（5.9-7.6 mg/100 g）的丰富来源。谷物颜色与多酚和类胡萝卜素等化合物有关，而谷物硬度与纤维含量有关。谷物尺寸、球形度、孔隙率、堆积密度和真实密度等物理特性与水分含量有关。抗营养物质有植酸、单宁、凝集素和多酚。报告的营养成分差异很大，其原因尚不清楚。谷物大小和颜色与不同地区有关，植物育种者已将其用于选择目的。分析方法需要更高的准确性和精密度，以区分生物变异和分析变异。需要研究营养物质消化率、食品加工特性和生物利用度。此外，还需要研究储存和加工对营养物质和食品加工特性的影响，以优化加工步骤，提高绿豆食品的质量和加工效率。
