Idris Fekiya Mohammed, Urga Kelbessa, Admassu Habtamu, Fentie Eskindir Getachew, Kwon Sook-Min, Shin Jae-Ho
Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa 16417, Ethiopia.
Department of Chemical Engineering, Food Process Engineering Program, College of Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, Ethiopia.
Foods. 2025 Feb 8;14(4):571. doi: 10.3390/foods14040571.
The Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can vary significantly due to genetic and agro-ecological differences, have not been sufficiently explored in previous research. Hence, this study aimed to elucidate these properties to facilitate their seamless integration into food formulation and product development. The study results revealed that the protein content of these varieties ranged from 22.63 to 25.84 g/100 g, while carbohydrate content ranged from 54.9 to 58.82 g/100 g. Moreover, all examined varieties exhibited elevated levels of essential amino acids, particularly lysine, phenylalanine, and leucine. The foaming capacity and emulsion activity varied between 40.27-49.2% and 52.75-54.13%, respectively. The loss modulus of all varieties surpassed the storage modulus. Total polyphenol and flavonoid contents ranged from 2.36 to 3.05 mg GAE/g and 1.42 to 2.22 mg QE/g, respectively. The antioxidant activities were assessed using different assays and revealed that all samples were concentration-dependent, with all cultivars exhibiting high antioxidant activity at higher concentrations. The comparative analysis of the examined varieties revealed that none excelled in all of the tested parameters. However, these diverse qualities make Ethiopian mung bean varieties suitable for various food formulations tailored to specific desired characteristics.
埃塞俄比亚农业研究所（EARI）在对四种绿豆品种的适应性、生产力和耐旱性进行广泛研究后，采用了它们用于种植。然而，由于遗传和农业生态差异，这些品种的物理化学、技术功能和抗氧化特性可能有显著差异，此前的研究尚未对其进行充分探索。因此，本研究旨在阐明这些特性，以促进它们无缝融入食品配方和产品开发。研究结果表明，这些品种的蛋白质含量在22.63至25.84克/100克之间，碳水化合物含量在54.9至58.82克/100克之间。此外，所有检测品种的必需氨基酸含量都有所提高，尤其是赖氨酸、苯丙氨酸和亮氨酸。发泡能力和乳化活性分别在40.27 - 49.2%和52.75 - 54.13%之间。所有品种的损耗模量均超过储能模量。总多酚和黄酮含量分别在2.36至3.05毫克没食子酸当量/克和1.42至2.22毫克芦丁当量/克之间。使用不同的测定方法评估抗氧化活性，结果表明所有样品均呈浓度依赖性，所有品种在较高浓度下均表现出高抗氧化活性。对检测品种的比较分析表明，没有一个品种在所有测试参数上都表现出色。然而，这些多样的品质使埃塞俄比亚绿豆品种适合根据特定所需特性定制的各种食品配方。
